Easy Coconut Ice Recipe
This Easy Coconut Ice recipe is a delightful no-bake treat featuring layers of sweetened condensed milk mixed with desiccated coconut and icing sugar. The classic combination is transformed into a beautiful pink and white layered sweet, perfect for slicing into bite-sized squares for any occasion. With simple ingredients and minimal prep time, this recipe is perfect for those seeking a quick and tasty homemade dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 36 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Australian
Ingredients
Ingredients
- 200 g icing sugar (7 oz / 2 cups)
- 300 g desiccated coconut (10.5 oz / 3.5 cups)
- 400 ml condensed milk (14.1 oz / one tin)
- 3 drops red food colouring (or substitute with beetroot powder or freeze dried berry powder)
Instructions
- Mix the Ingredients: Pour the icing sugar, desiccated coconut, and condensed milk into a large mixing bowl. Stir together with a spoon initially, then use your hands to combine the mixture into a firm dough.
- Press the White Layer: Transfer half of the dough into a square tin lined with baking paper. Use your hands or a spatula to evenly press and flatten the dough into a smooth, flat layer.
- Knead the Pink Layer: Add red food colouring to the remaining dough and knead thoroughly by hand to achieve an even pink color throughout the mixture.
- Press the Pink Layer: Spoon portions of the pink dough over the white layer. Lightly scrape the top with a fork to even it out, then press and flatten the pink layer using your hands or a spatula for a uniform finish.
- Chill and Set: Place the tin in the refrigerator and chill for 1 to 2 hours until the coconut ice is firm and set.
- Slice and Serve: Remove from the fridge and slice the coconut ice into small 2.5 cm (1 inch) squares. Serve as a sweet treat and enjoy!
Notes
- For a natural alternative to red food coloring, use beetroot powder or freeze-dried berry powder.
- Line your tin with baking paper to prevent sticking and ease removal.
- Pressing the pink layer with a fork before flattening helps create even layer texture.
- Store leftover coconut ice in an airtight container in the refrigerator for up to one week.
- Customize the recipe by adding chopped nuts or dried fruit to the mixture for extra texture.
Find it online: https://bitezly.com/easy-coconut-ice-recipe/
