An epicurean adventure to: The United Kingdom
This is an incredibly easy recipe for the nostalgic pink and white treat we all fondly remember as coconut ice. It comes together in just 10 minutes!
You will need only three simple ingredients, along with a touch of food colouring.
Unlike the traditional method that involves boiling milk and sugar, this coconut ice recipe is completely heat-free, making it perfect for getting the kids involved. Just mix and enjoy!
Jump to:
- Where does coconut ice come from?
- Fast facts - United Kingdom
- What you'll love about this recipe
- Ingredient notes and substitutions
- Step-by-step guide
- Tips and tricks for perfect coconut ice
- Storage
- Freezing coconut ice
- Variations
- Colour variations for special occasions
- FAQ
- More recipes using condensed milk
- Recipe
- More delicious recipes using condensed milk
Where does coconut ice come from?
Coconut ice, born in the land of Brits and tea aficionados, emerged on the scene in the late 19th century. This nostalgic treat quickly won over hearts and minds in the United Kingdom and became immensely popular.
As its fame spread, the recipe ventured to far-off lands like Australia, New Zealand and South Africa. Interestingly, today coconut ice has found its true home in these Southern Hemisphere countries, where it enjoys even greater popularity than it ever did in the UK.
For more pink and brightly coloured delicacies, have a look at these mini meringue kisses or this blush pink strawberry lassi. Or, if you just love condensed milk, have a look at this iced coffee with condensed milk!
Fast facts - United Kingdom
| Location | The United Kingdom (UK) is located in North-western Europe, comprising four countries: England, Scotland, Wales, and Northern Ireland. |
| Population | In addition to English and Welsh, the United Kingdom is home to a rich linguistic diversity with twelve other indigenous languages spoken, including Gaelic, Cornish, Manx, Scots and three sign languages. English stands as the most widely spoken language, while Cornish is among the least commonly used. |
| Language | Circa 66.8 million people. |
| Trivia | According to legend, the Tower of London must have six black ravens for the Monarchy to endure. Currently, there are six residing there - Jubilee, Harris, Poppy, Georgie, Edgar and Branwen. |
What you'll love about this recipe
- This is a very easy coconut ice recipe. It only takes 10 minutes of prep time and a few hours in the fridge.
- The condensed milk adds richness and complements the natural flavour of the coconut.
- Great to get the kids involved with.
- Easily scalable if you need a larger quantity.
- Classic old-fashioned sweet treat ideal for bake sales, picnics, parties or lunch boxes.
- This is a no-cook recipe. A cooked coconut ice recipe follows the old-fashioned way that requires boiling milk and sugar on the stovetop.
- It's perfect for making in advance as it can last for an entire month.
- Lots of variations (see further down).
- Requires no special equipment like a candy thermometer.
- It makes a wonderful gift for coconut lovers, whether wrapped in printed baking paper or presented in small boxes.
- Gluten-free.
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
- 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 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.
- 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.
- 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.
Tips and tricks for perfect coconut ice
Mixing the coconut ice
Mixing the coconut ice mixture with your hands is much easier due to its dry consistency.
If you're concerned about messy hands or pink stains, you can wear latex gloves. But don't worry, food colouring usually washes off easily.
Alternatively, you can use a spoon for mixing, although it may take more time to achieve a smooth and even mix.
Achieving perfect white and pink layers
For best results and a perfectly equal split between the white and pink layers, you can weigh the two halves to ensure you have the exact same amounts for each colour.
Spreading the mixture in the tray
When adding the coconut mixture to the baking tray, break off pieces of the mixture and spread them loosely across the entire tin before pressing them down.
This will make it easier to achieve an equal spread of coconut ice.
Smooth top layer
For a perfectly smooth top layer, lightly wet your clean fingers and gently smooth over the surface.
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 them to defrost.
Variations
- Slice the coconut ice into any shapes you like, whether it's cubes, long bars or even fun shapes using a cookie cutter. You can get creative and make love hearts for a special Valentine's treat!
- Take your coconut ice squares to the next level by adding a touch of chocolate. You can either dip the bottoms of the squares or fully coat them in chocolate for an extra indulgent treat.
- You can make delicious coconut ice truffles or balls as a fancy variation. Instead of pressing the mixture into a tin, shape it into small balls.
You can dip them in chocolate or even colour them with different hues. Imagine a beautiful glass jar filled with colourful coconut balls - very pretty!
- By the way, if you like to make truffles, also try this easy velvety rum truffles recipe.
- To make coconut ice pops/lollies/popsicles, follow the same method as for the truffles.
Simply shape the mixture into small balls and insert a lollipop stick into each one. Then, dip the balls into chocolate and cover them with your favourite sprinkles.
- Add different flavourings to the layers, like lemon zest to the bottom layer and a few drops of rose water to the pink layer.
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.
FAQ
Not a lot! According to Wikipedia, there is a recorded version of a coconut ice recipe in an 1888 publication called 'The Complete Indian Housekeeper and Cook: Giving the Duties of Mistress and Servants, the General Management of the House and Practical Recipes for Cooking in All Its Branches'. Different times!
No reason, it does not change the flavour at all. It's just the old-fashioned, traditional way of presenting coconut ice slice and therefore we've all been colouring it pink and white ever since, no questions asked!
It's believed that it's called that due to the white layer resembling an ice cube. We have our own personal opinion though - Anyone ever noticed how coconut always feels cold in your mouth?
Yes, it's gluten-free. No ingredients in this recipe contain gluten, unlike the other known coconut ice recipes cooked with flour.
If you stick to the exact ingredient quantities in the recipe it would be very unlikely for it not to set.
It's a very dry, stiff mix. For the best coconut ice, don't be tempted to add any additional liquid if it feels like it will never come together, it will. Once pressed down firmly in the tin it forms a solid mass.
Yes, it does. This modern version uses condensed milk and the traditional version uses normal milk. You can make it lactose-free by using coconut condensed milk instead.
Yes! Swap the condensed milk for coconut milk condensed milk for a vegan version.
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
Mixing the coconut ice
Mixing the coconut ice mixture with your hands is much easier due to its dry consistency. If you're concerned about messy hands or pink stains, you can wear latex gloves. But don't worry, food colouring usually washes off easily. Alternatively, you can use a spoon for mixing, although it may take more time to achieve a smooth and even mix.Achieving perfect white and pink layers
For best results and a perfectly equal split between the white and pink layers, you can weigh the two halves to ensure you have the exact same amounts for each colour.Spreading the mixture in the tray
When adding the coconut mixture to the baking tray, break off pieces of the mixture and spread them loosely across the entire tin before pressing them down. This will make it easier to achieve an equal spread of coconut ice.Smooth top layer
For a perfectly smooth top layer, lightly wet your clean fingers and gently smooth over the surface.**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.