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

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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

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