Coconut Ice Cooked Version
Indulge your sweet tooth with this delectable Coconut Ice Cooked Version, a classic no-bake confection that’s as beautiful as it is delicious. Made with layers of rich and creamy coconut sweetness, this recipe features granulated sugar, sweetened condensed milk, and desiccated coconut, cooked to perfection to achieve a luxurious texture. The soft pink top layer, achieved with a hint of food coloring, adds a vintage charm to this beloved treat. Perfect for holiday platters, afternoon tea, or edible gifts, this easy-to-make dessert is both eye-catching and irresistibly indulgent. With just 10 minutes of prep and a brief cooking time, you can create 30 delightful squares of coconut bliss that keep well for up to two weeks.
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Recipe Information
Ingredients
- 450 grams Granulated sugar
- 397 grams Sweetened condensed milk
- 300 grams Shredded desiccated coconut
- 120 milliliters Water
- 15 grams Butter
- 1 teaspoon Vanilla extract
- 2 drops Pink food coloring
Instructions
Prepare an 8x8-inch (20x20 cm) square baking pan by greasing it lightly with butter and lining it with parchment paper, leaving some overhang for easy removal later.
In a medium-sized, heavy-bottomed saucepan, combine the granulated sugar and water. Place the pan over medium heat and stir until the sugar dissolves.
Add the sweetened condensed milk and butter to the saucepan. Stir constantly to combine and prevent sticking.
Reduce the heat to medium-low, stirring frequently, and cook until the mixture thickens slightly, about 5-7 minutes. It should reach a soft-ball stage, around 115°C (240°F) if using a candy thermometer.
Remove the saucepan from heat and stir in the vanilla extract and desiccated coconut until evenly combined.
Quickly pour half of the mixture into the prepared pan and spread it evenly with a spatula or the back of a spoon.
Add 2 drops of pink food coloring to the remaining coconut mixture in the saucepan and stir until the color is evenly distributed.
Pour the pink layer over the white layer in the baking pan and gently spread it to cover the surface evenly.
Allow the coconut ice to cool completely at room temperature, then transfer it to the refrigerator to set for at least 2 hours.
Once set, lift the coconut ice out of the pan using the parchment paper edges. Cut into small squares or rectangles to serve.
Store in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
5092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 200.2 g | 1001% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 738.5 g | 269% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 687.6 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1216 mg | 94% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3114 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
