Coconut Ice


A delicious and attractive candy snack for any coconut lover.

Recipe From

Provided by EMMA HEAP

Time 1h30m

Yield 20

Categories Everyday Cooking Recipes,Vegan,Desserts


  • Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
  • Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
  • Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.

Coconut Ice image

Number Of Ingredients: 5


  • 2 cups white sugar
  • .66 cup water
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups flaked coconut
  • 2 drops red food coloring


Recipe From

Provided by Food Network

Time 40m

Yield about 2 quarts

Categories dessert


  • Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
  • Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
  • Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
  • Churn in a standard ice cream machine.

Coconut Ice Cream image

Number Of Ingredients: 7


  • 2 cups milk
  • 2 cups heavy cream
  • 2 cups coconut milk
  • 1 cup coconut flakes, toasted
  • 8 egg yolks
  • 11/2 cups sugar
  • Pinch salt


Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Recipe From

Provided by SUEMB

Time 30m

Yield 8

Categories Dessert Recipes,Frozen Dessert Recipes,Ice Cream Recipes


  • Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
  • Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Coconut Ice Cream image

Number Of Ingredients: 4


  • 1 cup milk
  • 1 (14 ounce) can cream of coconut
  • 1 ½ cups heavy cream
  • 1 ½ cups sweetened flaked coconut


This is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong.

Recipe From

Provided by Taste of Home

Time 1h

Yield 2 quarts.

Categories Desserts


  • In a saucepan, combine the sugar, salt and milk; cook and stir over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Coconut Ice Cream image

Number Of Ingredients: 7


  • 1-3/4 cups sugar
  • 1/2 teaspoon salt
  • 4 cups milk
  • 1-1/2 cups sweetened shredded coconut, divided
  • 4 cups heavy whipping cream
  • 1 tablespoon vanilla extract
  • Toasted sweetened shredded coconut, optional


Make and share this Coconut Ice Box Cake recipe from

Recipe From

Provided by Ambassadress of Goo

Time 50m

Yield 1 cake, 12 serving(s)

Categories Dessert


  • One day in advance, mix the filling.
  • Cover, and keep in the refrigerator overnight.
  • The next day bake cake mix according to directions on package.
  • When cool, slice cakes crosswise to make four layers.
  • Spread filling between layers.
  • (Be generous!).
  • Spread final layer on top of cake.
  • This should be kept in the refrigerator, and will keep up to a week.

Coconut Ice Box Cake image

Number Of Ingredients: 8


  • 1 (18 ounce) box yellow cake mix
  • 3 eggs (or as called for by your cake mix)
  • 1/3 cup oil (or as called for by your cake mix)
  • 1 1/3 cups water (or as called for by your cake mix)
  • 1 cup sugar
  • 1 (16 ounce) container whipped topping
  • 1 (16 ounce) container sour cream
  • 1 (12 ounce) package frozen coconut, thawed

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