This classic coconut ice is one of the best coconut filled sweet treats around. It’s one of those sweets that just takes you right back to your childhood.
This recipe is so much easier than the traditional version that involves boiling milk and sugar. You simply need five ingredients, and there is absolutely no cooking involved. These make the perfect homemade edible gifts, or even make ahead sweet to leave in the fridge for those times you crave something sweet.
More slice dessert recipes
Ingredients and substitutions
- Pure icing sugar – This is different to soft icing sugar. Pure icing sugar will help the coconut ice set firmer. You could use icing soft icing sugar (icing mixture), however the coconut ice may not set quite as well.
- Cream of tartar – This can be omitted if you don’t have any on hand, it’s purpose is simply to help firm up the coconut ice, making it easier to cut.
- Desiccated coconut – Desiccated coconut has a much finer texture than shredded coconut, so be sure to use desiccated rather than shredded.
- Sweetened condensed milk – It’s best to use a full fat condensed milk in this slice, as the fat content will help the slice set firmly.
- Pink food colouring – The food colouring is completely optional and can be left out if preferred, however it gives the slice that classic pink look.
This coconut ice is perfect to make ahead for bake sales and fetes. No rushing to make something the night before! This slice will store perfectly in an airtight container in the fridge or at room temperature for up to 3 weeks.
Coconut ice can also be frozen. Freeze in an airtight container for up to 3 months. Thaw in the fridge, or simply eat as a cool treat straight from the freezer.
Tips and tricks
- Flavourings can be added to coconut ice, such as vanilla extract or essence, or any other flavoured essences.
- This slice contains a decent amount of sugar, but we don’t recommend reducing this amount. The sugar will help give the coconut ice its structure.
- The pink food colouring could be swapped for any other colour. You could colour both layers. Make this a festive treat by colouring one layer red, and the other green.
- 2 cups pure icing sugar
- 1/4 teaspoon cream of tartar
- 3 1/2 cups desiccated coconut
- 395g tin sweetened condensed milk
- Pink food colouring
- Line a slice tin with baking paper and set aside.
- Sift the icing sugar and cream of tartar into a large mixing bowl.
- Add the desiccated coconut and sweetened condensed milk to the icing sugar and stir until well combined.
- Transfer half of the mixture to the lined slice tin and press down firmly with the back of a metal spoon or damp hands.
- Add a little pink food colouring to the bowl with the remaining coconut mixture and mix until evenly coloured.
- Spoon the pink mixture into the slice tin and press down firmly.
- Place the coconut ice in the fridge to set for 1 hour before slicing.
- Store this coconut ice in an airtight container in the fridge or at room temperature for up to 3 weeks.
- Coconut ice can be frozen for up to 3 months.
- Coconut ice makes a great homemade gift, especially at Christmas.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 145Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 56mgCarbohydrates: 25gFiber: 1gSugar: 22gProtein: 2g