Tipsy Coconut Ice

Tipsy Coconut Ice

By January 18, 2016

In the grey days of January, there’s nothing better to cheer you up than sweet treats and summery cocktails – and this little recipe combines the two to great effect. Pink and white striped coconut ice, made with Sugar & Crumbs Pina Colada Icing Sugar and a tot of rum, is the perfect thing for a momentary holiday from the January blues.

  • Prep Time : 15 minutes
  • Cook Time : 5 minutes
  • Yield : 25 squares


1 - First, prepare a tin or box for setting the mixture. You don’t want it to be too big, or the layers of coconut ice will be too thin. I used a 23cm x 13cm loaf tin, but anything roughly that size will do, like a lunchbox – it doesn’t need to go in the oven. Line it with greaseproof paper.

2 - Begin by measuring out the Sugar & Crumbs Pina Colada Icing Sugar and the whole milk into a small saucepan, and then heat gently, stirring until all the icing sugar is dissolved.

3 - Next, remove the saucepan from the heat, add the desiccated coconut and white rum, stir until well-combined. Scrape about two thirds of the mixture into the prepared tin and smooth out with a spatula.

4 - Add a couple of drops of red food colouring to the remaining mixture and stir well until the colour is even, then scrape out on top of the first layer and smooth out again. Place in the freezer for a couple of hours, and then cut into squares with a sharp knife.

Credits:Sal's Kitchen, for Sugar & Crumbs

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
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2 Responses to Tipsy Coconut Ice

  1. cheryl

    hi, when does the rum go in please?

    • Maria

      Hi! Thank you for let us know that We didn’t realise we forgot to put the rum on the methods. It is amended now =) When you remove the saucepan from the heat, you have to add the desiccated coconut and white rum! Enjoy! =)

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