4 Ingredient Coconut Ice

Name: 4 Ingredient Coconut Ice
Prep time: 10 min
Total time: 130 min
Ingredients: 250 ml Coconut Condensed Milk; 200 grams Shredded Coconut ((divided)); 250 grams Icing Sugar ((divided)); Pink Food Colouring

Pink and white bite size squares of yumminess. My 4 ingredient Coconut Ice is an easy no bake traditional British recipe and is the perfect little treat. Dairy Free, Gluten Free and Vegan. The hardest part of this recipe is waiting for the coconut ice to firm up before you can eat it!

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A stack of 4 squares of coconut ice on a wooden board.

My husband and I both grew up in the UK and when I was making some treats for his birthday recently, he mentioned this seaside treat and I just knew that I HAD to make some for him. This was always a family favourite and a treat that we would have when visiting small bakeries and sweet shops when wandering around seaside towns. Wrapped up in parchment paper, it is the perfect snack to take on a picnic or to pack for a road trip. Our kids love it as much as we do and I hope you will as well.

Table of Contents

Why You Should Make This

My 4 ingredient coconut ice is a breeze to make and takes just 10 minutes to prep. Very easy to construct with minimal mess, this is even something that the kids can help out with. This treat is sweet, satisfying and contains simple ingredients with no need to turn on your oven! Perfect for hot sticky summers.

Ingredients and Substitutions

I am using vegan ingredients that are always a staple in our pantry: shredded coconut, coconut condensed milk and icing sugar. Throw in a bit of food colouring as well and you’re on your way to coconut ice heaven. To retain the full coconut flavour and texture of this recipe, there are no substitutions available. Check out my FAQ section for some frequently asked questions about coconut ice.

Two bowls of icing sugar, two bowl of shredded coconut, some pink food colouring and a can of coconut condensed milk.

Icing Sugar: I highly recommend sifting your icing sugar before making the coconut ice. This will help avoid any lumps in the mixture.

Shredded Coconut: I adore the texture that shredded coconut adds to the coconut ice. If you prefer a smoother finish, blitz up your shredded coconut in a food processor or food grinder for a few seconds. I do not recommend using flaked coconut.

Condensed Milk: I am using sweetened condensed coconut milk. For this recipe, I am using a 250ml can. If you are unable to find this size of can, alter the amount of icing sugar and shredded coconut accordingly. E.g. for a 400 ml can use 400 grams of icing sugar and 320 grams of coconut. Match the amount of icing sugar to the size of the can that you are using. To work out the amount of coconut required, multiply the can size by 0.8.

Food Colouring: to create the pink layer, I am using a couple of drops of pink gel food colouring. You could switch this up and use a different colour if you prefer.

How to Make Coconut Ice

Start by measuring out all of your ingredients for the coconut ice. I highly recommend dividing up the coconut and icing sugar so that you have two bowls of each.

Grease the base and sides of an 8 by 8 inch baking pan then line with parchment paper. Allow the parchment to overhang a little on each side as this will make it easier to remove the coconut ice once it has firmed up.

An 8 by 8 inch baking pan lined with parchment paper.

Making the White Layer

Add half of the icing sugar (125 grams) and half of the coconut condensed milk (125 ml) to a mixing bowl.

Adding condensed coconut milk to a bowl of icing sugar and using a pink spatula.

Stir together until combined. It will be a slightly runny consistency.

Stirring the coconut condensed milk and icing sugar in a bowl with a wooden spoon.

Add in half of the shredded coconut (100 grams) and incorporate.

Adding shredded coconut to a bowl with condensed coconut milk and icing sugar.

Spread the white coconut ice in to the baking pan.

Using a wooden spoon to add white coconut ice mixture to a lined baking pan.

Continue to spread out with a spatula until the coconut ice evenly covers the baking pan.

Showing the layer of white coconut ice in the baking pan once spread out evenly.

Making the Pink Layer

Let’s make our pink layer next. Place the remaining icing sugar (125 grams) and coconut condensed milk (125 ml) to the mixing bowl (no need to clean it between colours). Add a couple of drops of pink food colouring and stir together until combined.

Adding a drop of pink food colouring to condensed coconut milk and icing sugar.

I adore the delicate pastel pink that this creates.

Showing the pink colouring of the coconut ice mixture on a wooden spoon.

Finally add in the remaining shredded coconut (100 grams) and incorporate.

Adding a bowl of shredded coconut to the pink condensed coconut milk mixture.

Look how lovely this colour looks. So vintage!

Stirring in the coconut to the pink condensed coconut milk mixture.

Spread the pink coconut ice on top of the white layer and smooth it with a spatula.

The pink coconut ice in a heap on top of the white coconut ice in a baking pan.

Ensure that you fill in all of the gaps and spread the layer evenly.

Spreading out the pink coconut ice with a tapered spatula.

All done! Wasn’t that easy?

Holding a baking pan with freshly spread coconut ice in it.

The Hardest Part

This will truly be a test of your willpower. Allow the coconut ice to firm up, uncovered, at room temperature for at least 2 hours. Lift the coconut ice out of the baking pan, using the parchment paper overhang.

Removing the parchment paper and coconut ice from the baking pan while holding the sides of the parchment paper.

We waited (impatiently) before cutting up some of the coconut ice into bite-size pieces and then continued to cut the rest of the slab up throughout the following week, as we were snacking on it.

Slicing the coconut ice on a wooden board with a sharp knife.

My best advice is that you resist cutting up the whole slab at once and cut it up as needed instead. I leave it on the parchment paper in an airtight container and then cover up the cut end with the remaining parchment.

A slab of coconut ice on a wooden board with 5 squares cut on the left side.

Nice and easy and that took no time at all to make.

A stack of 4 squares of coconut ice on a wooden board next to a slab of coconut ice.

More Options

To add an extra twist to your 4 ingredient coconut ice, drizzle with melted chocolate or add flavouring to each layer.

For a Neopolitan look, divide the coconut, icing sugar and coconut condensed milk into thirds and replace 20 grams of the icing sugar with cocoa powder.

Common Questions

Can I add flavouring to the coconut ice?

Absolutely! This recipe is extremely versatile both in terms of flavour AND colour. Add your favourite flavour extracts or switch up the colours to suit different occasions.

What should the consistency of the coconut ice be like?

Coconut ice is fudgy with a slightly firmer outer edge. When you make it, it will be very squidgy but will dry out over time forming that almost crunchy crusted texture on the outside while remaining fudgy in the middle.

I can’t find a 250ml can of condensed milk. What should I do?

If you can only find larger cans of coconut condensed milk, increase the amount of coconut and icing sugar. The bonus of this is that you’ll end up with even more coconut ice to enjoy. Use the same amount of icing sugar as the ml in the can and then times the can size by 0.8 to calculate the amount of shredded coconut you’ll need. Eg if you have a 400 ml can of condensed milk, use 400 grams of icing sugar and 320 grams of shredded coconut.

How should I store the coconut ice?

Store in an air-tight container at room temperature for 2 weeks. I highly recommend leaving the slab of coconut ice on the parchment paper and cutting off pieces as you need them, rather than cutting up the entire slab in one go. This will prevent it from drying out too quickly.

Craving More Bite Sized Treats?

My 4 ingredient coconut ice is the perfect treat for picnics and trips to the beach. If you love small bites, why not check out my amazing microwave vanilla fudge recipe or my millionaire shortbread. All three of these recipes would look amazing together on a dessert table or a sweet platter for the holidays!