Coconut Ice
Delightfully nostalgic and irresistibly sweet, Coconut Ice is a quick and easy no-bake treat that's perfect for sharing. This classic recipe layers soft, chewy squares of desiccated coconut, powdered sugar, and sweetened condensed milk, infused with a hint of vanilla extract for a warm, aromatic touch. The unmistakable charm lies in its vibrant two-tone finish, achieved by blending a natural white bottom layer with a rosy pink top, thanks to a few drops of food coloring. With just 15 minutes of preparation and no cooking required, this recipe is ideal for festive celebrations, gifting, or simply indulging your sweet tooth. Plus, it serves up to 36 delightful bites, making it a crowd-pleaser for any occasion. Store in an airtight container to enjoy these classic coconut confections for up to two weeks!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Dessicated coconut
- 500 grams Icing sugar (powdered sugar)
- 400 milliliters Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 1 few drops Pink food coloring
Instructions
Line a square 8-inch (20 cm) baking tin with parchment paper, leaving some overhang to aid with removal later.
In a large mixing bowl, sift in the icing sugar to remove any lumps.
Add the desiccated coconut to the bowl and mix until the two dry ingredients are well combined.
Pour in the sweetened condensed milk and add the vanilla extract. Stir with a spatula until the mixture forms a thick, sticky dough-like consistency.
Divide the mixture evenly into two portions. Leave one portion in the bowl as is—this will be the white layer.
For the pink layer, transfer the other portion to a separate bowl and add a few drops of pink food coloring. Mix thoroughly until the color is evenly distributed.
Press the white portion of the mixture evenly into the bottom of the prepared baking tin to form the first layer. Use the back of a spoon or an offset spatula to smooth the surface.
Gently press the pink portion on top of the white layer, again smoothing the surface evenly.
Cover the baking tin with plastic wrap and refrigerate for at least 2 hours, or until set and firm.
Once set, remove the coconut ice from the tin using the parchment paper overhang. Place it on a cutting board and slice it into small squares or rectangles using a sharp knife.
Store the coconut ice in an airtight container at room temperature or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
5587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 199.8 g | 999% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 769 mg | 33% | |
| Total Carbohydrate | 852.1 g | 310% | |
| Dietary Fiber | 48.9 g | 175% | |
| Total Sugars | 802.3 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1543 mg | 119% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3555 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
