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)
- Pour the condensed milk into a microwave safe bowl.
- Place in the microwave & heat for 1 minute. Set aside until ready to use.
- Sift the icing (confectionery) sugar into a bowl.
- Sift in the milk powder.
- Add in the desiccated coconut.
- Mix until the ingredients are combined.
- Next, pour in the condensed milk & the rose water.
- 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).
- Add about 2 teaspoons of food colouring to mixture.
- Mix well.
- Grease a casserole with spraying oil. I used a 24 centimeter casserole.
- Add the mixture into the greased casserole.
- Use a spatula – or your hands & press the mixture tightly into the casserole. Refrigerate for 30 minutes (½ an hour) & allow it to set.
- Once the mixture has set, remove from the refrigerator. Notice how mine went in purple & is now green. Fails can turn into beautiful things!
- This Coconut Ice can be cut into square shapes & served or cut them out using Malaysian Cutters.
- These cutters can be found at a local spice store. I have used Number 121.
- 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.
- 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.
- 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.
- Plate & serve.
- Store in the refrigerator for up to two weeks.