Pink and white bite size squares of yumminess. This easy no bake traditional British recipe uses 4 ingredients and is the perfect little treat. Dairy Free, Gluten Free and Vegan. That hardest part of this recipe is waiting for the coconut ice to firm up before you can eat it!
Divide 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 as this will make it easier to remove the coconut ice once it has firmed up.
Add half of the icing sugar (125 grams) and half of the coconut condensed milk (125 ml) to a mixing bowl. Stir together until combined. Add in half of the shredded coconut (100 grams) and incorporate.
Spread the white coconut ice in to the baking pan and even out with a spatula.
Add 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. Add in the remaining shredded coconut (100 grams) and incorporate.
Spread the pink coconut ice on top of the white layer and smooth with a spatula.
Allow to firm up, uncovered, at room temperature for at least 2 hours. It may take slightly longer if your kitchen is humid.
Once firm, remove from the baking pan, cut up into small bite size pieces and enjoy.
Video
Notes
This recipe makes at least 25 squares of coconut ice (roughly 1.5 inches in size).
Store in an air tight container at room temperature for 2 weeks. I highly recommend cutting the slab as you want to eat the coconut ice, rather than cutting up the entire slab in one go. It will continue to firm up over time, but still remain soft and fudgy inside.
To add an extra twist to your 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 30 grams of the icing sugar with cocoa powder.
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.