Coconut Candy aka Coconut Ice

Published Jan 21, 2018.

Coconut Candy is one of the earliest sweets that I made in school. I remember it was one of the first recipes on our domestic science class. I have not made this for many, many years,. Its been more than 30 years! After a few searches over the internet, I came up with some recipes and put my spin in it, trying to recall what I did previously. I tried different colours and added spices as well.

View the instructional video here. Coconut candy.

Since I was busy preparing for our Leicestershire Chapter 2018 Kick-off meeting, I decided to make it in 3 colours, SGI colours.  The problem is I had only one square glass container, and I made only one recipe. I intended to make another 2 recipes the following day. It took sometime for the candy to firm up. Finally I managed to find a slightly smaller square tin, so that will do. So all systems go!!

I used 3 different colours and vanilla essence/extract and cardamom as flavouring in one of the trays.

Coconut Candy aka Coconut Ice.

Quick Info:

Makes 25 to 36 pieces depending in the size of the mould.
Level of difficulty: easy
If you are diabetic or on diet, please turn away.

Ingredients:

250g dedicated coconut
50g sugar
60 ml milk or water
1 tin (394 g) sweetened condensed milk
1 tbsp butter and extra for greasing
2 tsp vanilla essence

15cm×15 cm tray. ( Or there about. A smaller tray will result in a thicker candy.) (update:18.08.2021, I used 20cm by 20cm)

Method:

1. Grease the tray with butter and set aside.
2. Heat a non-stick pan over Medium/ low heat and melt the butter.
3. Add in all the ingredients including the colour.
   Stir and turn the mixture until well mixed.
4. Add more colour to get the shade that you want.
   Continue to stir until the mixture turns clumpy. The mixture should leave the pan clean. This will take about 20 minutes.
5. To test that the mixture is ready, place a blob ( a teaspoon) of the mixture into a glass of ice cold water. If the mixture does not disintegrate, the mixture is ready.
6. If it disintegrates, then continue to stir and try again in till it is done.
7. Tip all the content into the tray and level the top. A silicone food turner is ideal in dealing with this mixture.
8. Leave it to cool for about 20 to 25 minutes.
9. Cut the candy while still soft. Leave it in the tray and leave it in the fridge for 4 hours or overnight.
10. Remove the candy and pack into gift bags or an air tight container. It can last for a few weeks if kept in an airtight container in the fridge.

( note: I used various food colours and additional spices to flavour the candy.)

Verdict:

The result is what I want. The candy is chewy and sweet and with a hint of spices. I try not to eat too much of it as it is packed with calories!! Anyway, I made it for the meeting and specifically for the action team and those who contributed to the meeting.

I try to cut each cube into 4 pieces so that I don’t eat too much. I try, but I do not think it is working very well! Perhaps just a bit!!

I hope you try this recipe and tell me how it turns out.

Don’t forget to like this post and share the link with your family and friends.

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Coconut Candy

Here are some links to the products used in the recipe.

(As an Amazon Associate, I get a small commission from qualifying purchases. This helps towards the cost of the ingredients in making this video. Many thanks.)

Glass baking tray: https://amzn.to/3tbt5M0

Desiccated coconut: https://amzn.to/3BGFM4w

Sweetened condensed milk: https://amzn.to/3DJVy0i

Vegan sweetened condensed milk: https://amzn.to/3h189CG

Castor Sugar: https://amzn.to/3BCD7Je

Vanilla Extract: https://amzn.to/3yFzgsV

Butter: https://amzn.to/2WUnZYM

Vegan Butter or plant-based fat: https://amzn.to/2WUnZYM

Food colour: https://amzn.to/3yJlc1N

Food extract/ essence: rose, etc.: https://amzn.to/3DOfWgM

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Until the next post, happy eating the sweet!

Print Recipe

Coconut Candy aka Coconut Ice ( with vegan options)

A soft and chewy coconut ice that is flavoursome and yummy.

Prep Time15 minutes mins

Cook Time30 minutes mins

4 hours hrs

Total Time4 hours hrs 45 minutes mins

Course: Drinks, gift, Snack

Cuisine: Asian, Chinese, Malaysian, Nyonya, South-east Asian

Keyword: coconut milk., diary free, Easy, gluten free, Malaysian, sugar,, vanilla essense,, vegetarian

Servings: 25 pieces

Cost: £3.00

Equipment

• 8 x 8inches square tray or 20cm x 20 cm.
• Spatula
• pot,

Ingredients

• 250 g desiccated coconut
• 50 g sugar
• 60 ml milk or water vegan: use vegan milk
• 1 tin sweetened condensed milk 394g, vegan: use vegan condensed milk
• 1 tbsp butter, and extra for greasing the tray
• 2 tsp vanilla essence or rose essence or essence of your choice
• 2 tsp food colour of your choice use the quantity until the colour is of the depth that you want.

Instructions

• Grease the tray with butter and set aside.
• Heat a non-stick pan over medium/ low heat and melt the butter.
• Add in all the ingredients including the colour.
• Add more colour to get the shade that you want.
• Stir and turn the mixture until well mixed.
• Continue to stir until the mixture turns clumpy.
• The mixture should leave the pan clean. This will take about 20 minutes.
• To test that the mixture is ready, place a blob ( a teaspoon) of the mixture into a glass of ice cold water. If the mixture does not disintegrate, the mixture is ready.
• If it disintegrates, then continue to stir and test again in till it is done.
• Tip all of the content into the tray and level the top. A silicone food turner is ideal in dealing with this mixture.
• Leave it to cool for about 20 to 25 minutes. Cut the candy while still soft. More of like making indentations.
• Leave it in the tray and leave the tray in the fridge for 4 hours or overnight.
• Remove the candy, and cut it through. Pack into gift bags, or store in an air tight container.
• It can last for a few weeks if kept in an airtight container in the fridge
• Enjoy!

Video