Icing Sugar
Icing sugar can also be...
Details page sections
Slices
Coconut Ice
30 mins
10 mins
Hard
40
Put a modern twist on this school gala classic by using different colours - try pink & green!
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- Ingredients
- Method
Ingredients
- 100g butter
- 1 cup milk (250ml)
- 6 cups Chelsea Icing Sugar (900g)
- 1 tsp salt
- 1 cup desiccated coconut (100g)
- 1 tsp vanilla essence
- Pink food colouring
Chelsea Products in Recipe
Reviews
21
What did you think of this recipe?
Corrina
I broke the recipe in half and made 1 batch at a time. I added an additional 1/2 cup of coconut but that wasn’t near enough and in hindsight more was needed. It’s very soft and sugary. Not coconuty and dense like a coconut ice should be.
1
Michaela
It worked. I used white sugar plus a couple tablespoons of cornflour as I didn't have icing sugar and it turned out fine.
3
.
great recipe. I would reccomend it :)
5
Sue
Waaaaay too salty! :(
2
Jonathan
soft ball stage is not 120 degrees C.
1
Jack
Looks Very Creamy
5
Gigi
The best.
5
Dannielle
We used raspberry essence instead of coconut essence and only half a cup of coconut. We made one batch with a lot of pink colouring. It came out tasting and looking like the Raspberry K-Bar! It was incredible!
5
bayden
good
5
Anonymous
Haven't made it yet - Chelsea, how long does it last?
5
Method
Grease a 20cm square baking tin and line with baking paper.
Place the butter, milk, Chelsea Icing Sugar and salt in a large saucepan and heat gently until the sugar dissolves.
Bring the mixture to the boil and keep the heat sufficient to just maintain the boil, stirring only occasionally, until the mixture reaches the soft-ball stage (120°C). Be careful that the mixture doesn't spit and burn you!
Remove from the heat and stir in the vanilla essence. Carefully transfer half of the mixture into a heatproof bowl. Tint pink with food colouring, then stir in half the coconut. Stir remaining coconut into the mixture left in the saucepan. Cool for 2 minutes, then beat the white layer until the mixture thickens. Pour into prepared tin and spread out into an even layer. Freeze for 5 minutes.
Beat the pink layer until thick, then carefully spread on top of the white layer. Allow to cool completely before cutting into squares.
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
21
What did you think of this recipe?
Corrina
I broke the recipe in half and made 1 batch at a time. I added an additional 1/2 cup of coconut but that wasn’t near enough and in hindsight more was needed. It’s very soft and sugary. Not coconuty and dense like a coconut ice should be.
1
Michaela
It worked. I used white sugar plus a couple tablespoons of cornflour as I didn't have icing sugar and it turned out fine.
3
.
great recipe. I would reccomend it :)
5
Sue
Waaaaay too salty! :(
2
Jonathan
soft ball stage is not 120 degrees C.
1
Jack
Looks Very Creamy
5
Gigi
The best.
5
Dannielle
We used raspberry essence instead of coconut essence and only half a cup of coconut. We made one batch with a lot of pink colouring. It came out tasting and looking like the Raspberry K-Bar! It was incredible!
5
bayden
good
5
Anonymous
Haven't made it yet - Chelsea, how long does it last?
5
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- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
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ingredients
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- 1 cup Chelsea White Sugar
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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