I remember as a kid going to the grocery store with my dad. Occasionally he would get us a treat, one of my favorites was these. I haven’t seen them in forever, when I was a kid they came wrapped in a plastic liner, in the bulk candy section. After some digging around online, I finally discovered their name. I played around with it a bit until I came up with these, the closest I could get to those candies.
I love the Neapolitan layers, but I’ve also made them with just 2 layers, vanilla and strawberry, for a “pink tea” for my daughters. That would also work well for a Valentine’s day treat. To package for a gift, just put each square in a mini cupcake liner or candy cup in a box.
COCONUT ICE
2 cups confectioner’s sugar
14 oz can sweetened condensed milk
4 cups coconut (unsweetened desiccated, or macaroon coconut, if possible)
1/4 cup melted semi sweet chocolate
1/2 tsp vanilla bean paste, or 1/4 cup melted white chocolate chips
1/8 tsp strawberry candy flavoring
pink food coloring
If you aren’t able to find the desiccated coconut, you can make it with the more common coconut flakes. Just pulse it in a food processor until fine in texture.
Put the confectioner’s sugar, milk, and coconut in a medium bowl and stir together with a wooden spoon until well blended.
Divide into 3 equal sections.
In one bowl, add the melted semi sweet chocolate, the second add the vanilla or melted white chocolate (Or both if you like), and the strawberry flavoring and pink coloring in the last.
Press the chocolate dough into a 9 by 13 pan lined with wax paper (You can cover it with wax paper or plastic wrap to press out easier. ) If you warm it in the microwave, this will also make it easier to spread.
Evenly cover the chocolate section with the vanilla.
Lastly, cover the white with the strawberry layer.
Cover surface and chill thoroughly before removing from pan and cutting in small squares. Store in the refrigerator in an airtight container for a few weeks.
Ingredients
- 2 cups confectioner’s sugar
- 14 oz can sweetened condensed milk
- 4 cups coconut (unsweetened desiccated, or macaroon coconut, if possible)
- 1/4 cup melted semi sweet chocolate
- 1/2 tsp vanilla bean paste, or 1/4 cup melted white chocolate chips
- 1/8 tsp strawberry candy flavoring
- pink food coloring
Instructions
- If you aren’t able to find the desiccated coconut, you can make it with the more common coconut flakes. Just pulse it in a food processor until fine in texture.
- Put the confectioner’s sugar, milk, and coconut in a medium bowl and stir together with a wooden spoon until well blended.
- Divide into 3 equal sections.
- In one bowl, add the melted semi sweet chocolate, the second add the vanilla or melted white chocolate (Or both if you like), and the strawberry flavoring and pink coloring in the last.
- Press the chocolate dough into a 9 by 13 pan lined with wax paper (You can cover it with wax paper or plastic wrap to press out easier. ) If you warm it in the microwave, this will also make it easier to spread.
- Evenly cover the chocolate section with the vanilla.
- Lastly, cover the white with the strawberry layer.
- Cover surface and chill thoroughly before removing from pan and cutting in small squares. Store in the refrigerator in an airtight container for a few weeks.
