An epicurean adventure to: The United Kingdom
It's pink, it's sweet, and it looks like it belongs at a 1980s bake sale, in the best possible way!
This easy coconut ice recipe is made with condensed milk, which means no boiling sugar, no candy thermometers. Just mix and go!
It takes 10 minutes to put together and uses only three simple ingredients (plus a touch of food colouring).
Unlike the old-school version that requires faffing on a stovetop, this is a completely no-cook recipe.
Perfect for getting the kids involved or whipping up a quick batch for bake sales, parties or gifting.
Jump to:
- A brief (and sweet) history of coconut ice
- Recipe highlights
- Ingredient notes and substitutions
- Step-by-step guide
- Tips for Perfect Coconut Ice
- Storage
- Freezing coconut ice
- Make-ahead
- Variations and gifting ideas
- Colour variations for special occasions
- Dietary swaps and options
- FAQ
- More recipes using condensed milk
- Recipe
- Tips for Perfect Coconut Ice
- More delicious recipes using condensed milk
A brief (and sweet) history of coconut ice
Coconut ice first appeared in Victorian Britain in the late 1800s, and was often served as a simple homemade sweet. It later made its way to Australia, New Zealand and South Africa, where it found a second home and a very loyal following.
Today, it's a classic that's still turning up at school fêtes, bake sales and childhood memory banks everywhere.
For more pink and brightly coloured delicacies, have a look at this blush pink strawberry lassi. Or, if you just love condensed milk in everything and anything, have a look at this iced coffee with condensed milk!
Recipe highlights
- Quick and easy: Just 10 minutes prep and no-cook method.
- Made with 3 simple ingredients + food colouring.
- Rich, sweet flavour thanks to condensed milk.
- Classic retro candy that's gluten-free and kid-friendly.
- Perfect for Christmas, baby showers, bake sales and lunchboxes.
- No stove, no thermometer, no fuss.
- Keeps for up to a month. Great for gifting or making ahead.
- Easily customisable with flavour or colour twists.
Ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the full list of ingredients.
Sweetened condensed milk
Depending on where you are in the world, cans of condensed milk may vary slightly in weight.
The difference is usually just a few grams (we use a 397g can). As long as the weight is close enough to this range, a few grams over or under won't impact the quality of the coconut ice.
Desiccated coconut
This is the finely shredded and dried flesh from a coconut, found in most baking aisles.
It will be clearly marked as 'desiccated coconut' on the packet, not to be mistaken for 'coconut flakes'.
Icing sugar
Otherwise known as confectioners' sugar or powdered sugar.
Pink food colouring
You can use gel or liquid food colouring for this recipe.
Start with a small amount and add more as needed. It depends on whether you want a subtle rose quartz pink or a vibrant hot pink reminiscent of 1980s leg warmers.
Alternatively, you can achieve a similar result by using a smaller amount of red food colouring.
Optional extra
You can add a teaspoon of vanilla extract for additional flavour.
Step-by-step guide
1. Line a 20cm x 20cm (8" x 8") baking tray with parchment paper. If you want thicker slices, you can use a smaller tray. We would not advise using a larger sized tin than 20cm x 20cm (8" x 8") as the coconut ice slices will be too thin.
It helps to leave a slight overhang of baking paper, that way, you can lift the entire slab of coconut ice out of the baking tray much easier later on.
2. In a large bowl, add all the ingredients except for the food colouring.
3. Start by combining the mixture with a large spoon. The mixture may seem stiff and dry, but don't worry, it will come together.
4. Put the spoon aside and dive in with your hands to bring the mixture together. No need to be gentle - this step requires a bit of elbow grease. Get in there and really squish the mixture together.
You can use rubber gloves if you don't want the mixture on your hands.
5. Divide the mixture into two. If you want an accurate split between the pink and white layers, you can weigh each half.
6. Take one-half of the mixture and divide it into smaller pieces, then arrange them across the bottom of the baking tin. Use your fingertips to press the mixture firmly into the bottom of the tin, ensuring an even spread.
7. Use a metal spoon to smooth the layer out.
8. Add a small amount of pink food colouring to the remaining half of the mixture.
9. Get hands-on and thoroughly work the colouring into the mixture. Don't hold back - give it a good squish to ensure an even colour distribution.
10. Similar to the white layer, distribute small pieces of the pink mixture over the surface. Handle it with a bit more gentleness this time, spreading it evenly and smoothing it out using the back of a clean metal spoon.
11. Cover the coconut ice with cling film and place the tin in the fridge for a minimum of 6 hours to allow it to set.
12. Once set, carefully lift the entire block of coconut ice from the tin onto a cutting board. Slice it into small squares or any desired shape.
Tips for Perfect Coconut Ice
Mixing the mixture
It's easiest to mix the coconut ice by hand, because spoons struggle with the dry texture. If you're worried about mess or food colouring stains, wear gloves (but don't worry, the colour usually washes off easily).
Even pink and white layers
For neat, equal layers, weigh the mixture and divide it evenly. This gives a cleaner finish and more professional-looking squares.
Spreading in the tin
Scatter small clumps of the mixture across the tin before pressing it down. This helps distribute it evenly without creating dense patches or uneven layers.
Smoothing the top
To smooth the top layer, wet your fingers lightly and press gently for a clean, polished finish.
Extra tip
Line your tin with baking paper and leave an overhang. This makes it much easier to lift the set block out cleanly for slicing.
Storage
The coconut ice squares will stay fresh in the fridge for up to a month when stored in an airtight container.
While it is not necessary to keep the coconut ice in the fridge, keeping it at room temperature will result in slightly softer slices. Refrigeration is optional.
Freezing coconut ice
Coconut ice can be frozen for up to three months in an airtight container. It is recommended to separate the layers with foil or baking paper to prevent sticking.
When you're ready to enjoy them, simply take the coconut ice out of the freezer a few hours in advance to allow it to defrost.
Make-ahead
Coconut ice is perfect for prepping ahead, whether it's for a bake sale, retro party, or homemade gifting.
Once cut, store the squares in a single layer or stack them with baking paper in between to keep the layers tidy and separate. Use a shallow, airtight container to prevent squishing and to make serving easier on the day.
They'll stay fresh for weeks in the fridge or up to 3 months in the freezer, so you can get ahead without the last-minute rush.
Variations and gifting ideas
- Shapes: Cut into classic squares, bars, hearts, or use cookie cutters for fun shapes. Perfect for holidays or parties.
- Chocolate-dipped: Dip the bottoms or fully coat in chocolate for an extra indulgent twist.
- Truffles or pops: Roll into balls to make truffles or add lollipop sticks for coconut pops, dip in chocolate and add sprinkles if you like.
- Flavour options: Add lemon zest, orange zest, or a few drops of rose water to either layer for a subtle twist.
- Gift wrap ideas: Package in mini glass jars, paper sweet bags, clear cellophane with ribbon, or small treat boxes lined with parchment. Perfect for gifting!
Colour variations for special occasions
- Halloween: Black and orange.
- Christmas: Red and green or all white coconut ice dusted with edible silver glitter.
- Valentine's Day: Shades of red and pink coconut ice.
- St. Patrick's Day: Various shades of green.
- Baby showers: Blue and white or various shades of all pink.
- 4th of July: Three layers of red, blue and white.
Dietary swaps and options
Vegan option:
Swap the regular sweetened condensed milk for coconut condensed milk (available in many supermarkets or online). The taste complements the coconut beautifully and still sets well without cooking.
Gluten-free:
This recipe is naturally gluten-free, as none of the ingredients contain wheat or gluten. Just double-check the labels on your icing sugar and food colouring to ensure they're certified gluten-free.
Dairy-free:
Use coconut condensed milk as above for a completely dairy-free version. No butter or milk involved, easy peasy.
FAQ
The first known recipe dates back to an 1888 British cookbook called The Complete Indian Housekeeper and Cook. It was likely a sweet pick-me-up for afternoon teas.
The two-tone look is purely decorative. no impact on flavour. It became traditional because it looks pretty and nostalgic.
The white layer's resemblance to an ice cube inspired the name, which is more whimsical than literal.
If It sets whenever you follow the ingredient ratios, no extra liquid needed. Mix firmly, press down tightly in the tin, and chill fully (at least 6 hours or overnight).
Yes, freeze for up to 3 months between sheets of baking paper in an airtight container. Thaw at room temperature for a few hours before serving.
Chill the slab completely before cutting, use the foil overhang to lift it out, and wipe your knife between cuts for crisp edges.
More recipes using condensed milk
Recipe
Easy Coconut Ice with condensed milk
Equipment
- 20cm x 20cm x 5cm (8''x8''x2'') square tin
Ingredients
- 1 can condensed milk - circa 395g
- 250 grams icing sugar
- 300 grams desiccated coconut
- Few drops pink food colouring
Instructions
- Line a 20cm x 20cm (8" x 8") baking tray with parchment paper. If you want thicker slices, you can use a smaller tray. We would not advise using a larger-sized tin than 20cm x 20cm (8" x 8") as the coconut ice slices will be too thin. Top tip: It helps to leave a slight overhang of paper, that way, you can lift the entire slab of coconut ice out of the baking tray much easier later on.
- In a large bowl, add all the ingredients except for the food colouring.1 can condensed milk, 250 grams icing sugar, 300 grams desiccated coconut
- Start by combining the mixture with a large spoon. The mixture may seem stiff and dry but don't worry, it will come together.
- Put the spoon aside and dive in with your hands to bring the mixture together. No need to be gentle - this step requires a bit of elbow grease. Get in there and really squish the mixture together.You can use rubber gloves if you don't want the mixture on your hands.
- Divide the mixture in two. If you want an accurate split between the pink and white layers you can weigh each half.
- Take the one half of the mixture and divide it into smaller pieces, then arrange them across the bottom of the baking tin. Use your fingertips to press the mixture firmly into the bottom of the tin, ensuring an even spread.Use a metal spoon to smooth the layer out.
- Add a small amount of pink food colouring to the remaining half of the mixture.Few drops pink food colouring
- Get hands-on and thoroughly work the colouring into the mixture. Don't hold back - give it a good squish to ensure an even colour distribution.
- Similar to the white layer, distribute small pieces of the pink mixture over the surface. Handle it with a bit more gentleness this time, spreading it evenly and smoothing it out using the back of a clean metal spoon.
- Cover the coconut ice with cling film and place the tin in the fridge for a minimum of 6 hours to allow it to set.
- Once set, carefully lift the entire block of coconut ice from the tin onto a cutting board. Slice it into small squares or any desired shape.
Notes
Tips for Perfect Coconut Ice
Mixing the mixture
It’s easiest to mix the coconut ice by hand, because spoons struggle with the dry texture. If you’re worried about mess or food colouring stains, wear gloves (but don’t worry, the colour usually washes off easily).Even pink and white layers
For neat, equal layers, weigh the mixture and divide it evenly. This gives a cleaner finish and more professional-looking squares.Spreading in the tin
Scatter small clumps of the mixture across the tin before pressing it down. This helps distribute it evenly without creating dense patches or uneven layers.Smoothing the top
To smooth the top layer, wet your fingers lightly and press gently for a clean, polished finish.Extra tip
Line your tin with baking paper and leave an overhang. This makes it much easier to lift the set block out cleanly for slicing.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Johan says
Easy to make. I added a bit of strawberry essence to the pink part.
Maretha Corbett says
Hey Johan!
Thank you so much for your review! We're really happy to hear that you found the recipe easy to make - it really is! The mixing part is probably the most challenging.
Adding a touch of strawberry essence for that extra flavour is a brilliant idea! We love hearing about personal twists, it's always inspiring.
Happy cooking!
Maretha.
Maureen says
Best coconut ice recipe I've ever tried! I'm sure this will be used time and time again in the future. Easy to make and very tasty.
Maretha Corbett says
Hi Maureen!
Thanks a bunch for your lovely review! I'm delighted to hear that you enjoyed the coconut ice recipe. If you ever have more sweet cravings or questions, feel free to reach out. Happy cooking!
Maretha.