Classic Coconut Ice slice recipe. One of my all time favourite slices, I didn’t realise it was this easy to make! Pretty much just coconut and sweetened condensed milk, mixed and set in the fridge!
A healthy slice made with natural, homemade beetroot juice as the colouring for the pink layer.
COCONUT ICE
This was my stage two of ‘baking’ for teacher’s presents. These went to Sam’s pre primary teachers. His teacher said her Mum used to always make this when she was a kid but used mashed potato in her recipe, how crazy is that! I will have to do some research and test out this mashed potato coconut ice recipe.
This recipe is so easy, you just mix everything together, colour half pink and set in the fridge.
I used a natural, homemade beetroot juice food dye to make one layer pink. It’s really easy to make, you can see the steps here.
Dried coconut, either desiccated or shredded is best bought organic. Coconut contains beneficial digestive fibre, is easy on the digestive system and the nutrients are readily absorbed. It can help to boost the metabolism, assist the immune system and can improve blood sugar balance. Organic, chemical free is definitely the better option and coconut is a food I only use organic. You can get it online at South West Provisions here.
This would be a great recipe to get the kids to make over the school holidays, it’s pretty much foolproof. I like keeping the tradition of a pink and white layer, but you could easily just leave all white and set it in one layer.
I managed to get 36 squares out of this recipe, with plenty of edge pieces to pick at.
INGREDIENTS
- ICING SUGAR – I used pure icing sugar. It can sometimes be a bit lumpy so I would suggest giving it a sift before adding to other ingredients.
- CREAM OF TARTAR – stabilises the mixture and helps prevent the sugar from crystallising.
- SWEETENED CONDENSED MILK – used to add sweetness and to help the mixture set.
- DESICCATED COCONUT – I prefer to use desiccated coconut but you can use shredded coconut as an alternative.
- VANILLA EXTRACT – adds a rich flavour.
- PINK FOOD COLOURING – I made my own natural pink food colouring. Find my recipe here. You can also use store bought food colouring if you prefer.
Below are some of my other favourite Christmas recipes:
HOW TO MAKE COCONUT ICE
STEP 1
Combine icing sugar, cream of tartar, condensed milk, coconut & vanilla.
STEP 2
Divide mixture in half & colour half pink, leave the other white.
STEP 3
I used a natural pink colouring made with beetroot, see here.
STEP 4
Layer white layer first then top with pink after it has set.
STEP 5
Set in fridge for 3 hours.
STEP 6
Once firm, cut into 36 squares.
FREQUENTLY ASKED QUESTIONS FOR COCONUT ICE
Is this coconut ice recipe dairy free?
If you use coconut condensed milk, yes, it will be dairy free, gluten free and vegan!
How long will this Coconut Ice last for?
If stored in an air tight container in the fridge, this coconut ice recipe should last for 2-3 weeks.
Can I use store bought food colouring?
Yes, of course you can. I decided to make a natural food colouring. You can find my recipe here.
Is this coconut ice recipe gluten free?
Yes, it sure is.
What should the consistency of coconut ice be like?
When you make coconut ice it will be slightly squishy but will dry out over time. The end product is fudgy with a slightly firmer outer edge.
Coconut Ice
- Total Time: 12 minutes
- Yield: 36 squares 1x
Description
Classic Coconut Ice slice recipe. One of my all time favourite slices, I didn’t realise it was this easy to make! Pretty much just coconut and sweetened condensed milk, mixed and set in the fridge!
A healthy slice made with natural, homemade beetroot juice as the colouring for the pink layer.
Ingredients
- 2⅓ cups pure icing sugar
- ¼ teaspoon cream of tartar
- 395g tin of sweetened condensed milk
- 3½ cups desiccated coconut
- 2 teaspoons vanilla extract
- pink food colouring (see natural recipe here)
Instructions
Line a 20cm square cake pan with baking paper.
Sift icing sugar and cream of tartar together into a large bowl. Combine in the condensed milk, coconut and vanilla. Once mixed well, divide mixture in half.
Mix in pink food colouring to half, adjust to desired level of pink. Leave the other half white.
Press plain mixture into cake pan, levelling top by laying a sheet of plastic wrap or baking paper over the top and pressing down. Place into freezer for 20 minutes to harden slightly.
Press pink mixture over the top and level out the same way. Cover and place in the fridge to set for 3 hours.
Once firm, cut into 36 squares.
Notes
Store in an airtight container in the fridge.
- Prep Time: 12 minutes
- Category: SNACKS
Have you tried this recipe? I love receiving feedback, leave a comment below or tag me on Instagram @kidseatbyshanai
You can find more of my easy recipes on Pinterest.
This post may include affiliate links. This post was originally published Dec 2018.
