A classic no-bake sweetie that has stood the test of time, this traditional Coconut Ice is sweet, chewy, and oh-so-pretty in pink. Just a few simple ingredients and no faff – perfect for gifting, bake sales, or as a nostalgic treat.
There are two things I think of when I think of my own Granny: endless cups of tea & Coconut Ice. And not the pink & white condensed milk version that seems to come up whenever you search for a recipe. I’m talking about the good old-fashioned Scottish sweet shop version with just 3 simple ingredients, boiled in a pot until it “spits at you”!
Great Granny’s Coconut Ice has always been a favourite of mine, and I’d often find myself with a recycled punnet full of the stuff to take along to any school fair or bake sale as a child. Usually topped with a few hairs from Bobby the dog (not something I recommend adding to this recipe, mind you)!
So a few years back after Christmas dinner I asked Great Granny to write down the recipe of her infamous Coconut Ice. I can still remember her laughing at me, even wanting it written down, as it’s so simple, she’d always just done it from memory. She told me it without a second thought, as if it was ingrained in her memory, and I wrote it on a piece of scrap paper, which I still have to this day.
In fact, this recipe holds such a special reference to Great Granny that there was even a bake-off-style competition among our family to try and recreate the infamous coconut ice to enjoy in her memory at her funeral. It’s safe to say this was the winning one (not that I let on to having the recipe when agreeing upon a competition…) and although it may not have the Bobby hairs that Great Granny’s Coconut Ice had, it’s still in the style of her well-loved & remembered treat.
More Scottish Tray Bakes You’ll Love:
• Traditional Chocolate Tiffin
• Scottish Tablet
• Classic Caramel Slice
• Paradise Slice
• Fly Cemetery (Fruit Slice)
Coconut Ice
INGREDIENTS
- 500 g Caster Sugar (Superfine Sugar)
- 275 ml Milk
- 200 g Desiccated Coconut (Shredded Coconut)
- Few drops of pink food colouring optional
INSTRUCTIONS
- Line a 20x20cm baking tin with greaseproof paper and set aside.
- In a large pan, add the milk & sugar and warm over a low heat, stirring occasionally until the sugar granules have dissolved.
- Add the coconut & a few drops of pink colouring (optional) and stir through.
- Bring the mixture to the boil and stir continuously for 10-15 minutes.
- Once the mixture becomes thick, sticky and clings to itself, it is time to remove it from the heat.
- Allow the mixture to cool a little before spooning into your pre-lined tin, pressing to the sides and corners with the back of a spoon.
- Leave to set for 2 hours, or ideally overnight. Once set, cut into individual squares or slices.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
22 responses
What temp on a candy thermometer should I cook this at plz. Many thanks Lou x
125centigrate
I am looking for an old fashioned cooked coconut ice recipe that includes milk/sugar/condensed milk/colouring is there someone that can plz help me
that’s not the old fashioned using condensed milk!!, with condensed milk you just blend the ingredients together no cooking
I made this today and did not look like the pictures lol mine was very thin haha
Very helpful for children to follow
I have been browsing your traybake recipes and I have found that you rarely mention what size tin is required. If you could provide this information it would be very useful and help prevent any disasters.
Thanks
Jesus John.
Use ya head.
I like that comment
The tin size is actually your own preference
Goodness me, those pink slabs look awfully decadent and succulent. What disconcerts me a little is the amount of sugar, almost double the amount of the coconut.
Old fashion recipes tend to be that way. People weren’t as health conscious as we are today. Recipes like this are best made as treats on special occasions
Hello,
can you explain to a German why this sweetness is called ice?
Maybe more like “icing” than cold ice? My recipe suggests icing sugar as an alternative to caster.
Delicious coconut ice recipe and so easy to make. Thank you!
I made this and it turned out all sticky and chewy and not like coconut ice at all. What did I do wrong?
Very disappointed. It did not set although I cooked way beyond time indicated. Just a pan of slop
I have answered this question above. Mine also didn’t set and that is probably because the Coconut should be added after the sugar and milk have boiled for 10 minutes and not the way this recipe has suggested. I used a similar recipe some 50+ years ago and I am sure that is how it was done.
Epic fail.
Whenever I try a new recipe, I follow it carefully. I don’t have failures.
Have you left out a step? Are your proportions correct?
The coconut ice did not set.
What a waste of ingredients and time.
Very, very disappointed.
Thank you, thank you, and thank you! I’ve been searching for an authentic recipe like my Nana’s recipe for Coconut Ice which she used to make every New Year’s Eve along with Bridies. I see these other recipes using sweetened condensed milk but she always used just milk, sugar, and coconut. Can’t wait to make this!!!
The milk is not enough to keep it going there for 10 min. I added about another 75ml + 5ml vanilla essence. I first dissolved the sugar and milk on low heat (not boiling) continuously stirring (about 5 min) then increased the heat slightly to bring it to boil. Then I added the coconut slowly and let it “prit” for 7 min (very important keep stirring).
Have a greased bowl ready. After 7 min ACT QUICKLY – Place HALF of the mixture in the bowl and flatten with spatula (best if someone can help with that while you continue with the next step) add about 5ml pink coloring to the remaining mixture in the pot, mix quickly and then add it on top of the white layer and flatten.
It came out delicious. The thing with coconut ice is, is the TIME. Too little and it’s horrible, too much and it’s hard. The 7 min is just enough to have a nice toffee-like consistency.
Remember to come back and thank Ryan
I forgot to mention, the recipe I described above is using 500g normal white sugar. Not castor sugar or icing sugar. The original authentic coconut ice calls for normal sugar.