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History Cookbook: Coconut Ice

This recipe is in category Postwar / Modern
About this recipe
Healthiness : (107 votes)
Comments: Very easy.
Preparation Time: 20 minutes, setting overnight
Cooking Time: None

This recipe reflects the availability of sugar in quantity in the 1960's. There was a revival at this time in traditional crafts and cooking, such as homemade sweets. The coconut makes the sweets creamy rather than sickly. They keep well and make lovely gifts wrapped in cellophane.
  • 340g dessicated (dried) coconut
  • 340g icing sugar
  • 400g tin of sweetened condensed milk
  • food colouring (optional)
  • Weighing scales
  • Mixing bowl
  • Wooden spoon
  • 8” tin
  • Knife
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Empty the condensed milk into a bowl and beat in the sifted icing sugar
  2. Add the dessicated coconut and mix. It takes time to mix well and using your hands works best
  3. Divide the mixture.
  4. Add a few drops of colouring to one half and mix well
  5. Spread in two layers into an 8inch tin
  6. Leave to set overnight
  7. Cut into small cubes and enjoy!
Coconut Ice - print view  Coconut Ice - print view

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Name: Linda 16th September 2018
How many pieces does this make please
Name: Jo 26th June 2016
I remember making this at school in London in the 70s, along with fudge, which was then wrapped up bon-bon style and sold for charity .
Name: Khadijah 16th December 2014
I've made this before and I am sure that this is the best way.
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