Easy Coconut Ice with condensed milk

Two pieces of white and pink coconut ice stacked on top of each other.

Easy Coconut Ice with condensed milk

This is a very easy recipe for the classic pink and white sweets we all grew up to know as coconut ice. It only requires 3 ingredients with a little dash of food colouring. No cooking or baking involved and it comes together in no time.

5 from 99 votes

Print Recipe Save

Course: Dessert

Cuisine: British, International

Prep Time: 10

Fridge time: 6

Total Time: 6 10

Servings: medium sized squares

Calories: 281kcal

Author: Maretha Corbett

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