Coconut Ice

Coconut Ice

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Coconut ice was also a favorite because, like most homemade Jewish candies, it is kosher for Passover. Of course, there is no special reason to color half the coconut ice pink; use any color you like.
Servings: 45 candies
Calories: 89

Ingredients
 

  • 1 1/4 cups water
  • 4 cups sugar
  • 1/2 teaspoon cream of tartar
  • 2 cups shredded coconut
  • 1/2 teaspoon vanilla extract
  • red coloring

Instructions

  • Rinse an 8 x 12-inch jellyroll pan with cold water, then drain off excess.
  • Put the water, sugar, and cream of tartar in a heavy-based pan. Bring to a boil over high heat without stirring, then reduce heat and boil gently for 12 minutes.
  • Have a large bowl ready. Carefully pour the syrup into the bowl and beat with a wooden spoon until it becomes cloudy.
  • Beat in the coconut and vanilla extract.
  • Pour half the mixture into the dampened jellyroll pan and then quickly stir a few drops of red coloring into the mixture remaining in the bowl.
  • Pour pink mixture over the coconut mixture in the pan. As soon as the candy is firm, divide into 2 x 1-inch bars.
Calories: 89 kcal
Carbohydrates: 20 g
Protein: 1 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 11 mg
Potassium: 19 mg
Fiber: 1 g
Sugar: 19 g
Vitamin C: 1 mg
Calcium: 1 mg
Iron: 1 mg
Dishes Candy, Desserts
Cuisine Jewish
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