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Coconut Ice

Make authentic Coconut Ice with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on November 12, 2020
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Coconut Ice
⏱️
Prep Time15 mins
🍳
Cook Time30 mins
⌛
Total Time45 mins
🍽️
ServingsMakes 30 Medium Sized Portions
Denisiya on YouTube @eatmeerecipes
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This Recipe Makes ±30 Medium Sized Portions

Coconut Ice – the sweetmeat of all sweetmeats. These sweetmeats are so easy to make & they brighten up your day with their beautiful assortment of colours.

For some, this treat doesn’t quite hit the spot but it’s always a must in most Indian festivities, be it auspicious days or celebrations.

This treat is made with coconut hence the name, condensed milk for the richness & food colouring which makes it stand out from the rest. It is a well known Indian sweet but is also popular in Britain.

Coconut Ice Ingredients:

  • 192 grams condensed milk (½ tin)
  • 1 tablespoon milk powder (Klim)
  • ½ teaspoon rose water
  • 3 ½ cups desiccated coconut
  • 1 cup icing (confectionery) sugar
  • Food colouring of your choice
  • White edible glitter for decorating (optional)
  • Coloured soomph (fennel) sweets (optional)
🥗

Ingredients

Scale:
Base Yield: Makes 30 Medium Sized Portions
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Step-by-Step Instructions

21 Steps
  1. Step 1 visual guide
    Step 1

    Pour the condensed milk into a microwave safe bowl.

  2. Step 2 visual guide
    Step 2

    Place in the microwave & heat for 1 minute. Set aside until ready to use.

  3. Step 3 visual guide
    Step 3

    Sift the icing (confectionery) sugar into a bowl.

  4. Step 4 visual guide
    Step 4

    Sift in the milk powder.

  5. Step 5 visual guide
    Step 5

    Add in the desiccated coconut.

  6. Step 6 visual guide
    Step 6

    Mix until the ingredients are combined.

  7. Step 7 visual guide
    Step 7

    Next, pour in the condensed milk & the rose water.

  8. Step 8 visual guide
    Step 8

    Now it is time for the food colouring – I wanted these Coconut Ice to be purple to which I used 1 teaspoon pink & ½ teaspoon of blue food colouring. After setting though, it changed into a green (I guess the blue pigment & the yellow hue of the condensed milk clashed & transformed it into green, but nevertheless they still turned out great).

  9. Step 9 visual guide
    Step 9

    Add about 2 teaspoons of food colouring to mixture.

  10. Step 10 visual guide
    Step 10

    Mix well.

  11. Step 11 visual guide
    Step 11

    Grease a casserole with spraying oil. I used a 24 centimeter casserole.

  12. Step 12 visual guide
    Step 12

    Add the mixture into the greased casserole.

  13. Step 13 visual guide
    Step 13

    Use a spatula – or your hands & press the mixture tightly into the casserole. Refrigerate for 30 minutes (½ an hour) & allow it to set.

  14. Step 14 visual guide
    Step 14

    Once the mixture has set, remove from the refrigerator. Notice how mine went in purple & is now green. Fails can turn into beautiful things!

  15. Step 15 visual guide
    Step 15

    This Coconut Ice can be cut into square shapes & served or cut them out using Malaysian Cutters.

  16. Step 16 visual guide
    Step 16

    These cutters can be found at a local spice store. I have used Number 121.

  17. Step 17 visual guide
    Step 17

    Simply use the big outer cutter first like you would cut out a biscuit (cookie) dough. Whilst the cutter is still around the mixture, pop the smaller one in & push it out to leave the imprint design. Watch the video below for the guide.

  18. Step 18 visual guide
    Step 18

    Next, I got some coloured soomph (fennel) sweets & picked out the green & white to compliment these Coconut Ice. You may use whatever edible decorations you prefer.

  19. Step 19 visual guide
    Step 19

    I have added a drop of white edible glitter into the embedded print of the moulded Coconut Ice & used my finger to rub the glitter around. Thereafter, added the soomph (fennel) sweets.

  20. Step 20 visual guide
    Step 20

    Plate & serve.

  21. Step 21 visual guide
    Step 21

    Store in the refrigerator for up to two weeks.

Video Tutorial

Watch How It's Made

Follow along with Denisiya's step-by-step video guide for Coconut Ice.

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best Coconut Ice

How should I store Coconut Ice to maintain freshness?

Store in an airtight container at room temperature for up to 1 to 2 weeks. For milk-based sweetmeats like burfee or soji, refrigerate in an airtight container for up to 7 to 10 days.

Can I substitute butter with margarine or oil?

Pure butter or ghee provides the authentic rich aroma and texture characteristic of traditional Indian sweetmeats and bakes. Margarine can be used in a pinch, but butter delivers superior flavor.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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