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
23
What did you think of this recipe?
Janine Morron
Easy to follow recipe
4
Ranui
I flicked between this and the Edmonds online recipe where they use half the amount of salt - which is plenty! and only half the amount of sugar – not enough! However the relative proportions in the Edmonds recipe are better. In my hybrid batches each half covered the base of a 20 cm square tin to 1cm depth. The essence cooled the mixture so you might have to work quickly, depending on what you interpret as 'soft ball stage'.
3
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
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
23
What did you think of this recipe?
Janine Morron
Easy to follow recipe
4
Ranui
I flicked between this and the Edmonds online recipe where they use half the amount of salt - which is plenty! and only half the amount of sugar – not enough! However the relative proportions in the Edmonds recipe are better. In my hybrid batches each half covered the base of a 20 cm square tin to 1cm depth. The essence cooled the mixture so you might have to work quickly, depending on what you interpret as 'soft ball stage'.
3
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
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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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