Deliciously sweet and simple to make. These easy coconut ice bites are so addictive.
Only 4 ingredients required. No baking, no specialist equipment – this is a brilliant recipe to make with the kids!
A lovely nostalgic treat that will take you right back to your childhood.
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Chris and I have always loved coconut ice. Whenever we used to visit the coast, we always made a point of wandering around the sweet shops to find homemade fudge or coconut ice. Now we live on the coast, we’re in danger of eating this sweet treat for every snack!
It’s so easy to make at home – we’re talking:
- 4 ingredients
- No special equipment
- No heating or baking
The method basically consists of mixing and roughly shaping. This means that the only difficult part is waiting for the uncut slab of coconut ice to dry before cutting into it and devouring that delicious coconut flavour.
📋 Ingredients for coconut ice
- Icing sugar (also known as confectioners’ sugar)
- Sweetened condensed milk
- Dessicated coconut (unsweetened – this recipe is sweet enough!)
- Red food colouring – use food colouring gel for the most vibrant colour
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP I leave mine to dry out in a cupboard, or I place a fly net on top – just to stop any flies getting near it!
I find it’s easier to slice these coconut ice squares using a gently sawing motion, rather than pushing the knife directly down. Pushing the knife down can cause some of the pink layer to transfer onto the white when you cut.
These little cubes are super coconutty and very sweet, so it’s a good idea to cut into small cubes. One or two cubes with a cup of tea is perfect!
🍲 More bite-sized treats
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Easy Coconut Ice
Easy Coconut Ice – 4 ingredients, no baking, no special equipment required. Extremely addictive!
INSTRUCTIONS
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Split the condensed milk between two medium-sized bowls, and mix the red food colouring into one of them.
397 g (14oz) tin of condensed Milk, 2 drops red food colouring gel
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Add half of the confectioner’s sugar to one bowl and half to the other, and stir each bowl.
400 g (3 ¼ cups) confectioners’ sugar (icing sugar)
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Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
320 g (3 ¼ cups) desiccated coconut
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The mixtures should come together into a shape-able ball at this point.
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Line a board or tray with baking parchment paper and dust it with a sprinkling of confectioners’ sugar (icing sugar).
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Tip the white mixture out onto the baking parchment and sprinkle a little more confectioners’ sugar on top. Use your hands to shape the mixture into a square or rectangle that is about ¾” thick. You can use a rolling pin to ensure the top is flat.
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On a separate board, shape the pink mixture – ensuring the square/rectangle is approx. the same length/width as the white one. *see Note1
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Transfer the pink slab on top of the white slab (use the baking parchment and flip the pink layer over carefully on top of the white layer, or use a large spatula to transfer). Squash it down very slightly so that the pink and white layers stick together.
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Leave, uncovered, to dry for 3-10 hours, and then cut into small cubes. I cut into 48 cubes – (6 cubes by 8 cubes) * see Note2
✎ Notes
It’s important to shape the white layer, then shape the pink payer, then place the pink layer on top of the white.
Don’t tip the pink mixture out onto the shaped white layer and try to shape the pink layer while it’s on top of the white layer. The white layer is too soft at this point, and it will flatten out too much (I’ve tried it, so trust me on this!). You’re also at risk of the pink mushing into the white – creating an uneven layer.
*Note 2 – slicing the coconut ice
I find it’s easier to slice these coconut ice squares using a gently sawing motion, rather than pushing the knife directly down. Pushing the knife down can cause some of the pink layer to transfer onto the white when you cut.
Storage:
Store the cubes in an airtight container at room temperature. The coconut ice should keep for 2-3 weeks.
Nutritional Information is per cube
Nutrition
Calories: 103kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 13mgPotassium: 67mgFiber: 1gSugar: 13gVitamin A: 22IUVitamin C: 0.3mgCalcium: 25mgIron: 0.2mg
This post was first published in June 2015. Updated in July 2023 with new photos, video and a bit of housekeeping.
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