Try this Honeydukes Pink Coconut Ice recipe, or contribute your own.
- Carbohydrate 799.040775377202 g
- Cholesterol 0 mg
- Fat 373.535260000379 g
- Fiber 0.000390000005811453 g
- Protein 42.07266 g
- Saturated Fat 330.929774000076 g
- Serving Size 1 1 recipe (1244g)
- Sodium 298.476400003787 mg
- Sugar 799.040385377196 g
- Trans Fat 22.2896379999925 g
- Calories 6449 calories
Step-by-step
- In a mixer, start by mixing the icing sugar and the cream of tartar.
- Then add in the condensed milk followed by the vanilla essence, then the desiccated coconut.
- Once it's well mixed together, take half out and place in a bowl.
- To the ingredients left in the mixer, add in a few drops of the pink food colouring and mix until the colour is fully stirred in. You can add in the sprinkles at the same time if you wish.
- Spray a square or rectangular cake pan with cooking spray, then lay down baking paper on top.
- Press the pink mixture into the cake pan, then press the white mixture on top.
- Smooth surface with wet hands, then dust white/silver/clear sprinkles on top.
- Place in the fridge for a few hours, then cut and serve.
Most home cooks fail at making coconut ice by adding liquid ingredients too quickly, which dissolves the structure of the icing sugar before the coconut can absorb the moisture. Achieving a firm yet tender set relies on the high sugar concentration of sweetened condensed milk binding rapidly with dry desiccated coconut. Cream of tartar acts as an acid buffer, preventing the sucrose from crystallizing into hard granules during the cooling phase. Vanilla essence provides aromatic compounds that cut through the intense sweetness of the dairy.
Scaling and Layering Mechanics
When adjusting batch sizes, maintain the precise ratio of one part condensed milk to roughly two parts dry coconut by weight to ensure proper adhesion between the pink and white layers. Use a heavy-duty stand mixer fitted with a paddle attachment rather than hand whisking, because the dense mixture will quickly seize standard hand beaters. Press the first layer firmly into a lined 8-inch square pan using moistened fingertips to remove air pockets before adding the contrasting layer. Chill the pan in the refrigerator for at least three hours to allow the fats in the coconut and condensed milk to solidify completely before slicing with a long, sharp blade.
- If the mixture is too crumbly to press into the pan, incorporate a half teaspoon of warm water at a time until cohesive.
- Should the layers separate when cut, ensure the first layer was not allowed to form a dry skin before the second layer was pressed on top.
- Store finished pieces in an airtight container at room temperature for up to one week, or refrigerate for longer preservation.
