This coconut ice recipe is from Nell Heaton’s Homemade Sweets book, first published in 1949, original price 6 shillings!
Nell hopes her book will ‘appeal particularly to students, children and novices in the kitchen’. Although to a 21st century audience used to every possible labour-saving device some of her processes are complicated and time-consuming.
All the ingredients used are given in their original, imperial measures.
Coconut ice
A festive sweet treat
Ingredients
- 1/2 pint milk
- 2 lbs sugar
- 3/4 lb desiccated coconut
- 1/2 tsp vanilla essence
- A few drops red food colour
Instructions
- Use a good thick pan
- Grease a square or rectangular tin, about 8 inches
- Put the milk and sugar into the pan and stir on a gentle heat until all the sugar has dissolved
- Bring to the boil for 10 minutes
- Remove from the heat
- Add the coconut and vanilla
- Stir well
- Pour half the mix into the tin and colour the rest a soft pink
- Pour over first layer and leave to cool
- Cut into squares when set and remove from tin
Other recipes you may like:
• Swiss Toffee
• Langues de Chat biscuits
• Peppermint creams