Coconut Ice No Cook Easy Version
Indulge in the nostalgic sweetness of this *Coconut Ice No Cook Easy Version*—a delightful, no-bake treat that’s perfect for whipping up in just 15 minutes! Featuring the irresistible combination of desiccated coconut, creamy sweetened condensed milk, and powdered sugar, this recipe creates a layered confection that’s both visually stunning and decadently delicious. The vibrant pink top layer, delicately colored with a few drops of food coloring, contrasts beautifully with the pristine white base, making these coconut squares a show-stopper for gatherings, parties, or as an edible gift. With no cooking required and a short chill time, this foolproof recipe is ideal for beginners or anyone craving a quick and easy dessert. Store these bite-sized delights in the fridge for up to two weeks for sweet snacking anytime!
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Recipe Information
Ingredients
- 320 grams Desiccated coconut
- 395 grams Sweetened condensed milk
- 250 grams Powdered (Icing) sugar
- 2 drops Pink food coloring
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8 inch (20x20 cm) square baking tin with parchment paper, leaving extra overhang on the sides to make it easy to lift out the coconut ice later.
In a large mixing bowl, combine the desiccated coconut, sweetened condensed milk, powdered sugar, and vanilla extract. Stir together until all the ingredients are fully incorporated into a thick, sticky mixture.
Divide the mixture into two equal portions. Leave one portion plain and transfer it to the prepared baking tin, pressing it down evenly with the back of a spoon or a spatula to create the white layer.
Add the pink food coloring to the second portion of the mixture and mix thoroughly until it is evenly colored. You can adjust the color by adding more food coloring as needed, but start with just a small amount to avoid over-coloring.
Spread the pink mixture evenly over the white layer in the baking tin, pressing it down gently but firmly to create a smooth surface.
Cover the baking tin with plastic wrap and refrigerate for at least 2 hours, or until the coconut ice is firm and set.
Once set, lift the coconut ice out of the tin using the parchment paper overhang. Cut it into 16 small squares or rectangles using a sharp knife.
Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 31.1 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 194 mg | 4% | |
*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.
