Easy Coconut Ice

Easy coconut ice recipe made with condensed milk, icing sugar, and desiccated coconut. This no-bake sweet is perfect for holidays, homemade gifts, bake sales, or party treats. Features classic pink and white layers with a chewy texture. Simple to prepare and ready in just a few hours.

Coconut Ice is a simple, no-bake treat made with sweetened condensed milk, icing sugar, and desiccated coconut. This nostalgic layered candy features a soft, chewy texture and a signature pink-and-white finish—perfect for holidays, bake sales, or homemade gift boxes.

Ingredients

• 397 g (14 oz) sweetened condensed milk
• 400 g (3¼ cups) confectioners’ sugar (icing sugar), sifted (plus extra for dusting)
• 320 g (3¼ cups) desiccated coconut
• 2 drops red food colouring gel

Instructions

1. Divide the condensed milk:
   Pour half of the condensed milk into each of two medium mixing bowls. Add the red food colouring to one bowl and stir to combine.
2. Add the sugar:
   Sift half of the confectioners’ sugar into each bowl and stir well.
3. Add the coconut:
   Add half of the desiccated coconut to each bowl and mix thoroughly using a fork until the mixtures come together into firm, shapeable balls.
4. Shape the layers:
   Line a board or tray with baking parchment and dust with confectioners’ sugar. Turn out the white mixture first and shape it into a square or rectangle about ¾ inch thick. Sprinkle a little more sugar on top and flatten with your hands or a rolling pin.
5. Shape the pink layer:
   On a separate sheet of parchment or board, form the pink mixture into a slab of similar size and thickness.
6. Assemble:
   Carefully place the pink layer on top of the white one. You can use parchment paper to flip it over, or transfer it gently with a large spatula. Press down slightly to stick the two layers together.
7. Set and cut:
   Leave uncovered at room temperature for 3 to 10 hours until firm and dry to the touch. Once set, cut into small cubes. (For reference: cut into 6 rows by 8 columns to get 48 pieces.)

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Tips

• Use gel food colouring for a stronger, more vibrant pink without adding too much liquid.
• Sift the icing sugar to prevent lumps and ensure a smooth texture.
• If the mixture feels too dry, add a few drops of condensed milk; if too sticky, add a touch more icing sugar.
• Allow plenty of time for the coconut ice to dry before cutting.

Variations and Substitutions

• Flavour twist: Add a drop of vanilla, almond, or rose extract for extra aroma.
• Different colours: Try pastel green or blue for seasonal or themed treats.
• Shape options: Press into silicone moulds for festive or custom shapes.
• Vegan version: Use dairy-free condensed milk and vegan food colouring.

FAQs

How long does coconut ice keep?
Stored in an airtight container at room temperature, it lasts up to 2 weeks.

Can I freeze coconut ice?
Freezing is not recommended, as it may change the texture once thawed.

Why is my mixture crumbly?
You may need to add a bit more condensed milk or press it together more firmly. It should feel firm but moldable.

Serving Suggestions

• Great for holiday dessert platters or party trays.
• Wrap in cellophane bags for edible gifts or party favors.
• Serve alongside afternoon tea or coffee.
• Use as part of a kids’ baking activity—no heat or sharp tools needed.

Why You’ll Love This Recipe

• No-bake and beginner-friendly
• Just 4 ingredients
• Naturally gluten-free
• Perfect for gifting or sharing
• Customizable with flavours and colours