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I don’t know where this recipe came from or why someone made it, but it’s amazing how popular it is. It can be made soft or hard and is a great addition to a Christmas or Easter hamper of home made gifts. You’ll find it at most fates and street stalls and markets. The following ingredients are for the soft and hard varieties.

  • Makes/Serves
  • 10 pieces
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • 2 hrs
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • Hard
  • 2/3 cup desiccated coconut
  • ½ cup milk
  • 2 cups sugar
  • Pinch cream of tarter
  • Few drops red food colouring
  • Soft
  • 4 Tbsp condensed milk
  • 180g desiccated coconut
  • 360g icing sugar
  • Few drops red food colouring


For Hard Coconut Ice

  1. Place the sugar and milk in a saucepan and stir over low heat until sugar has dissolved, add cream of tartar, bring to boil and boil for 5 minutes.
  2. Remove from heat and stir until mixture starts to thicken and become white.
  3. Add coconut and divide the mixture into half, place 1 drop of food colouring into one of the halves, pour white mixture into a greased square pan, pour the pink half of the mixture on top of the white, cool and cut into squares.

For Soft Coconut Ice

  1. Mix together condensed milk and icing sugar.
  2. Stir in the coconut.
  3. Mix should be dry and stiff.
  4. Divide into 2 parts, colour one with few drops cochineal.
  5. Press one colour into greased and lined square cake or load tin.
  6. Refrigerate till firm.
  7. Press other layer on top and repeat.


This recipe has no variations