Ingredients for Coconut Ice Cooked Version
- 300g granulated sugar
- 100ml full-fat milk
- Desiccated Coconut
- Red Food Coloring
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Coconut Ice Cooked Version? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Coconut Ice Cooked Version
- Grease a baking pan (approximately 20x30cm) with butter or oil.
- In a large, heavy-bottomed saucepan, combine 300g granulated sugar and 100ml full-fat milk over low heat.
- Stir constantly with a wooden spoon until the sugar dissolves completely.
- Bring the mixture to a rolling boil. Cover the saucepan and boil for exactly 3 minutes.
- Uncover the saucepan and insert a clean candy thermometer.
- Continue boiling, stirring occasionally, until the mixture reaches 116°C (240°F) – the soft-ball stage. This indicates the correct consistency for your coconut ice.
- Remove the saucepan from the heat. Stir in 200g desiccated coconut until evenly distributed.
- Quickly pour half of the mixture into the prepared pan, spreading evenly.
- If using, add food coloring to the remaining mixture and stir quickly. Pour this colored layer on top of the white layer in the pan.
- Allow the coconut ice to cool until it's half-set (about 30 minutes). Use an oiled knife to score the mixture into squares or fingers.
- Let the coconut ice cool completely until firm (approximately 2-3 hours).
- Break or cut the coconut ice along the scored lines into individual pieces.
- Wrap the pieces in waxed paper and store in an airtight container in a cool, dry place for up to 7 days.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
0g
Carbs
0g
