Coconut Ice is a fun and easy recipe to make! Appealing due to its 'no bake' factor and 'simple ingredients' it is a great choice for when you are desiring a sweet treat. Let's though keep it a bit more interesting than traditional and see if we can have a little fun with it!
Recipes like the Cornflake Crack, Christmas Pretzel Crack, Salada Christmas Crack and the White Chocolate Crack are fun and festive!
The Fruit Mince Tarts, Cherry Ripe Fudge, Tim Tam Cheesecake Balls and Baileys Cheesecake Balls are each perfect for the holiday season.
🤍 coconut ice
If you are a kid growing up in Australia then chances are you saw homemade coconut ice at regular bake sales and at every school fete. It is popular as it is easy, needs only simple ingredients and works as a no bake no chocolate slice/sweet/treat.
With all the above mentioned, this treat is loved by all ages! It is the type of many nostalgic treats that appear at Christmas each year. You will find it at almost every party, barbecue and street gathering you go to.
We only need 5 ingredients and most of them are so common that you are likely to already have them in your pantry.
If you see a recipe that says it only takes 10 minutes to make - skip it! It is fast to come together, but needs time to 'set'. I find 4 hours a good amount of time for firm, bite into and stays together coconut ice. Your patience will reward you. Besides you can put your feet up whilst it sets as the 'hard work' is done!
🥗 Ingredients for coconut ice
The photo below is to show you everything you need to make this easy coconut ice recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Cream of tartar: this ensures that the coconut ice 'sets'.
- Food dye: I am using pink food dye. This is regular food dye not gel colour.
- Sweetened condensed milk: we use 1 standard tin.
- Icing sugar: this is important! You will find both 'icing sugar' and 'icing mixture' at the supermarket. We want to ensure that we are using icing sugar. It does take a bit of effort to sift but is worth it as it also helps the slice set firmly. Sifting this is the hardest part of this recipe! See the recipe video for my technique in doing this straight into the bowl.
- Coconut: desiccated coconut, like the type you would use if you were making lamingtons.
😉 sUBSTITUTIONS
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- Color: traditionally coconut ice is make using pink dye so the sweet has a 'pink and white' appearance. Don't let tradition stop you however, as the pink can be switched out and in with whichever colour you use!
- Flavour: well, I had to do it...add Bailey's Irish Cream for a more 'adult style' version of the recipe. I also created a 'Mint version' using pepper mint and green food dye. You can see both of these recipe variations further below.
- Love using coconut in the kitchen? Then you might like the Coconut Fudge, Coco Pop Crackles, Coconut Bark or the Cherry Ripe Balls.
👩🍳 How to Make coconut ice
We start the recipe by preparing our slice tray. I use a 7 inch square tray that you see below. I line it with 2 overlapping sheets of baking paper. Then we sift the icing sugar.
🍳 Instructions
- Line the slice tray (Photo 1)
- Sift the icing sugar into a large bowl (Photo 2)
Next add the desiccated coconut and cream of tartar to the mixing bowl like you see in the photos below.
- Add the coconut and cream of tartar (Photo 4)
- Add the sweetened condensed milk (Photo 5)
Next add the cream of tartar, followed by the condensed milk.
Once done use either a spatula or clean hands (slightly wet helps) to consistently mix the ingredients together.
- Mix (Photo 5)
- Divide (Photo 6)
Once the mixture is combined, use the spatula to 'cut' it down the middle, dividing it into 2 equal portions.
Then take one of these portions and break it up as you spread it across the base of the prepared slice tin.
Use your fingers to push it into the tin, making one even flat layer.
Next add pink food dye to the remaining portion like you see in the photos below.
- Add food colour (Photo 9)
- Combine (Photo 10)
Mix the pink color into the remaining portion of coconut ice until it is consistently combined.
Then repeat the step of breaking the pink mixture into clumps and portioning into the square tin on top of the existing layer. This forms the second layer.
- Place on top of the white layer (Photo 11)
- Flattened then place into the fridge to set (Photo 12)
Once you have flattened the pink layer take the slice tin and place it into the fridge.
It will be ready to slice when it is firm to the touch. This is around the 4 hour mark. Test by pushing the top of it. If it is firm/hard, it is good to use a sharp knife and cut, if it is soft it needs more time.
You can leave it in the fridge overnight and cut it the next day if you wish to (cover with cling film) if doing this.
😉 Variations
When deciding to make this recipe I also wanted to give you some 'fun' versions of coconut ice that you can play around with. You can see these in the photos below.
To make the Bailey's Coconut Ice that you see in the photo on the left below omit the food dye. Add ⅓ cup of Baileys to the 2nd half of the mixture. Stir till consistently combined. Ensure that it is firm to the touch (4 hours or more as needed) before slicing.
To make the Mint Version that you see in the photo on the right below omit the pink dye. Use green dye in its place. Add 1 teaspoon peppermint extract (food safe) or spearmint extract (food safe) and combine.
🍽 Serving Suggestions
When it comes to serving your coconut ice you can plate it on a dessert platter, wrap it and gift it or pop it into a goodies box with other assorted Christmas candies.
There is no right or wrong and it is really up to you how you choose to use it.
You can see in the photo below that I have made the recipe 3 times with different colours and flavors. For these coconut ice squares we have the 'pink' classic coconut ice, then we have the green mint version of the recipe, followed by the 'adult style' Bailey's version of the recipe. Which will you choose first?
👍 How to Guide
How to Store
Store the coconut ice in a sealed, airtight container in the fridge. It will keep for 7-10 days.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- Baking paper: we want to use the parchment paper to help lift the coconut ice up and out of the slice tray when it is set.
- Cooking spray: we use a little bit of cooking spray to 'stick' the bottom sheet to the slice tray.
- Method: as the mixture gets so hard I find it easiest to mix together using clean hands. You can wet them a little to help them get less sticky. Use the spatula initially then mix with hands throughout the soft ball stage which gets harder and harder.
- Portions: you can get 36 small squares of the coconut ice if you cut the large square into 4 and each of those into 9 pieces.
🤓 COCONUT ICE FAQ's
Coconut ice is traditionally pink and white.
No, it won't set firmly if you do.
Icing sugar is 100% sugar, icing mixture has an additive such as cornflour or tapioca starch.
😍 More Easy BAKING Recipes
If you love getting your bake or no bake on as the case maybe then I have some more ideas for you to try! The following recipes have a variety of cook times, methods and ingredients.
- Shortbread: Mini Shortbread Cookies, Macadamia Nut Shortbread, Cheese Shortbread.
- Breakfast or brunch recipes: Blueberry Croissant Bake, Blueberry Slice, Croissant Bread And Butter Pudding, Egg And Croissant Bake, Mini Croissant Sandwiches.
- Blondies: Oreo Blondies, Apple Cinnamon Blondies, Raspberry White Chocolate Blondies, Butter Pecan Blondies.
It is time to get our coconut ice on my friend! You can also find all of my baking recipes or Christmas recipes in the one spot.
Adrianne
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📖 Recipe
Coconut Ice
Ingredients
- 2 ½ cups icing sugar Note 1
- 3 ½ cups desiccated coconut
- 397 grams/1 tin sweetened condensed milk
- ¼ teaspoon cream of tartar Note 2
- 6 drops pink food dye Note 3
Instructions
- Slice tray: line a 7 inch square slice tray with 2 overlapping sheets of baking paper, using a little cooking spray to stick the base layer down
- Icing sugar: sift the icing sugar into a large bowl.
- Coconut and cream of tartar: add the desiccated coconut and cream of tartar to the sifted icing sugar.
- Combine: add the sweetened condensed milk and combine. Note 4
- Divide: use a spatula to divide the combined mixture in 2. Take one half and break it up, placing the broken up clumps into the prepared slice tin. Next use your finger tips to spread this out across the tray in one even layer.
- Color: add 3-6 drops of food coloring to the remaining mixture. Again use your hands until consistently combined. Once combined break it up into pieces and spread these pieces out over the initial white base layer in the tin. Use your fingers to spread this out then cover with a sheet of baking paper and use a ramekin with a flat base to smooth out the top.
- Set: place in the fridge to set for a minimum of 4 hours or overnight.
- To serve: remove the set coconut ice from the fridge. Use the overhanging baking paper to pull it up and out of the tin. Discard the paper. Use a sharp knife and cutting board to slice the square into 4, then slice each of those squares into 9 pieces. You will have 36 even pieces of the coconut ice. .
Video
Notes
- Note 1 - Icing sugar: icing sugar and icing mixture are different ingredients. Icing sugar is 100% pure sugar. Icing mixture has cornflour or tapioca starch in it. We want to use pure icing sugar. It is harder and takes longer to sift but ensures the slice sets firmly. My local grocery store has this in a purple bag and it says 'icing sugar'. The icing mixture at the same store is sold in a larger quantity, pink bag and is labelled 'icing mixture'.
- Note 2 - Cream of tartar: as per above, this is essential to ensuring that the coconut ice sets and cannot be omitted.
- Note 3 - Color: for a lighter pink than my photos, use less food dye ie 2-3 drops. For my color pink use more ie 6 drops.
- Note 4 - Combine: you will notice that the mixture starts to get very hard to stir. As such I prefer to use clean slightly wet hands. This ensures that it is consistently mixed together.
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