Halloween is creeping ever closer and I was trying to think up some more candy recipes to share with you guys. As it’s always nice to share something homemade with friends, family and even Trick or Treater’s. I remember one of my favourite treats when visiting the fair or village fates was coconut ice. It was smooth, creamy and crunchy all at the same time. The layers of pink and white were so enticing and pretty but not very Halloweeny! I wanted to put more of a festive spin on this treat so with a little help from some food colouring and a generous helping of my homemade pumpkin pie spice I came up with a twist on the original and now I can share with you my Halloween Pumpkin Pie Spice Coconut Ice.
Adding in the Halloween
As you can see from the above image I have used three different colours synonymous with Halloween yellow, orange and black because I use gel colours I only have to use a small amount of each colour. And to top them off I have used some mellowcreme pumpkins for an even more festive look, but they are completely optional as I know they can be hard to come by in the UK.
I just love these little sweet candy pumpkins.
Easy to make
There are only a few ingredients in these yummy treats, sweetened condensed milk, icing sugar (confectioners sugar), desiccated coconut a few drops of food gel colouring and the secret star of the show pumpkin pie spice.
Pumpkin Pie Spice
Coconut ice has a smooth sweet flavour but to make it more seasonal I added in a generous 2 and 1/2 teaspoons of this lovely warming spice. This may not sound like a lot but this spice mix really does pack a punch and this is more than enough to give this a warming after taste.
It won’t take you long to whip a batch of this up, most of the time it takes is inactive setting time. So why not serve up something a little different this Halloween and treat your guests to a slab of Halloween pumpkin pie spice coconut ice!
Other Halloween treats to try
- 397 gram tin of sweetened condensed milk, (1 and ¼ cups)
- 397 grams Icing sugar (Confectioners sugar), (2 and ⅔ cup + 2/8 cup)
- 350 grams desiccated coconut, (3 and ⅓ cup)
- 2 and ½ teaspoons pumpkin pie spice
- If Using
- 16 Mellowcreme Pumpkins
- 1 tablespoon Icing sugar (Confectioners sugar)
- A drop of water
- Get a 8 x 8 square tin and line it with clingfilm (plastic wrap) make sure you leave plenty of over hang. Place it to one side.
- Put the sweetened condensed milk in a large mixing bowl and sieve the icing sugar and pumpkin pie spice into it.
- Mix all this really well together, the mixture will get stiff but keep mixing until everything is well combined.
- Work in the coconut, you may want to use your hands as the mixture will feel very stiff.
- Split the mixture into 3 and add the different food colourings to each of the portions.
- Take the yellow portion first and put it in the tin and press it down flat. Then add the orange layer on top and press it flat as well. Then finish with the black layer. Press it all down as hard as you can then place the tin to one side, leave uncovered for at least 3 hours.
- Once that time is up, lift the coconut ice out of the tin, peel off the clingfilm and place the slab on a chopping board and chop it up into 16 equal squares.
- If you are able to get hold of mellowcreme pumpkins, attach each one to each of the squares by mixing the tablespoon of icing sugar with a drop of water till you have a paste like consistency.
- Put a small drop on the bottom of each pumpkin and press gently down onto the coconut ice square. If you couldn't get hold of any you could use any candy you choose instead.
- Kept in an airtight tin these squares will keep for around 2 weeks.