I was visiting in Australia recently and tasted a childhood treat, Coconut Ice. My sister, Colleen, helped me track down a version of coconut ice from Darryl Lea, the confectionary company. When I got back to Seattle, I wanted some more, so I hunted down recipes online.
The American version of coconut ice is made with condensed milk, confectioners sugar and finely shredded coconut. I tried it out, but ultimately took it to work to share with work mates It wasn’t to my taste. The milk gave it a different flavor and it wasn’t quite right.
Next, I tried out a couple of Australian and British recipes, settling on a version made with Coconut oil (copha), coconut (shredded), confectioners sugar, vanilla and egg whites. This made a smooth, delicious recipe that set up in the refrigerator. It lasted about a month after making, which I think shows quite a bit of restraint. I only ate it occasionally, and I di remember to share.
Warning: Not a health food. Eat sparingly as a treat.
(with conversions done from metric)
1/2 cup coconut oil
Half cup of coconut finely shredded
A cup of confectioners sugar (sifted)
2 egg whites
1/2 teaspoon vanilla
red or yellow food dye
Combine the dry ingredients, add vanilla and egg whites
Add the coconut oil (if solid, melt it to butter consistency)
It needs to be stiff enough to hold together (like playdough) but not too hard
Divide in two. Add the food dye to one portion.
Put the white part down first into a food storage container (about an inch thick), then the colored mixture on top. Refrigerate for an hour. Lasts in the refrigerator for a month.
Allow to sit at room temperature for 15 mins before serving