Coconut Ice

Around Christmas time in Goa, the Catholic community makes sweet and savory snacks known as ‘Kusavar.’ This is served to guests and distributed amongst neighbors as a celebration.
Coconut Ice is one of my favorite treats. While it’s super easy to make, it takes a long time and lots of stirring on a low flame. So flex those arm muscles. This sweet is fondly referred to as the ‘sweet of love’ as it takes a lot of patience.


  • 1 can of thick coconut milk
  • I cup of fresh or frozen grated coconut
  • 2 tablespoons of ghee
  • 1 cup of cream of wheat
  • 1 cup cashew flour
  • 2 and 1/2 cups sugar
  • A few drops of red color
  • 1 teaspoon of rose essence


In a food processor, add frozen coconut and coconut milk, and grind to a paste. Set aside.

In a pot, heat ghee. Ensure that the flame is on low.

Add semolina and sauté for 4-5 minutes.

Add cashew nut flour and sugar, and mix well.

Cook on low to medium low flame.
Add the coconut paste to the pot and stir well.
Continue cooking on low flame till it thickens.
Once the mixture starts to leave the side and has a glossy sheen its ready.
Now add the red color, and rose essence. Mix well.
Place the mixture in a tray greased with ghee. Flatten it gently. You may put wax paper on top and roll it out with a rolling pin.
Let it cool and set overnight.
Cut into desired shapes. Coconut ice can be stored in the fridge for up to 2 weeks.

Tip: If you want to do the 2-color design, divide the mix into two equal portions. Add color to one. You can also use two different essences, if you want. Then follow steps 11 and 12. Once both portions are cool, place one rolled out portion on top of the other. Then cut into shapes.

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