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

Easy no-cook coconut ice made with condensed milk, icing sugar and desiccated coconut. A nostalgic pink and white sweet for Christmas, bake sales, gifts and party trays.

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5 from 99 votes

Course: Dessert

Servings: medium-sized squares

Calories: 281

Author: Maretha Corbett

Prep Time: 10

Fridge time: 6

Total Time: 6 10

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
▢ ½ teaspoon vanilla extract, optional
▢ Few drops pink food colouring

Instructions

Line a 20cm x 20cm (8" x 8") square tin with baking paper, leaving a little overhang on two sides. This will help you lift the coconut ice out once it has set.
Add the condensed milk, icing sugar, desiccated coconut and optional vanilla to a large mixing bowl. Leave out the food colouring for now.
1 can condensed milk , 250 grams icing sugar, 300 grams desiccated coconut, ½ teaspoon vanilla extract, optional
Mix everything together with a sturdy spoon. The mixture will look quite dry at first, but keep mixing until the condensed milk starts working through the coconut and icing sugar.
Once the mixture becomes too stiff to stir easily, use clean hands to bring it together. It should feel firm, dense and slightly sticky, almost like a thick coconut dough.
Divide the mixture in half. For the neatest layers, weigh the mixture and split it evenly.
Break one half of the mixture into smaller pieces and scatter them across the base of the lined tin. Press firmly into an even layer, making sure it reaches the corners and edges.
Smooth the layer with the back of a spoon or lightly damp fingers.
Add a small amount of pink food colouring to the other half of the coconut mixture. Knead it through by hand until the colour is even. Add a little more colouring only if needed.
Few drops pink food colouring
Break the pink mixture into small pieces and scatter them evenly over the white layer. Don’t place it on top in one big lump, as this can disturb the white layer underneath.
Press the pink mixture gently but firmly over the white layer until even and compact. Smooth the top with the back of a spoon or lightly damp fingers.
Cover the tin and chill in the fridge for at least 6 hours, or overnight for the neatest slices.
Lift the coconut ice from the tin using the baking paper overhang. Cut into small squares with a sharp knife.

Notes

The mixture will look dry at first, but it comes together as you mix and press it by hand.
Weigh the mixture before colouring one half if you want even pink and white layers.
Chill for at least 6 hours, or overnight for cleaner slices.
Store in an airtight container in the fridge for up to 1 month.
Freeze for up to 3 months with baking paper between the layers.

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