4 Ingredient Coconut Ice
Pink and white bite-sized squares of classic British coconut ice made with just four ingredients. This easy no-bake recipe is dairy-free, gluten-free, and vegan.
Equipment
- Wooden Spoon
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
- 250 ml Coconut Condensed Milk
- 200 grams Shredded Coconut (divided)
- 250 grams Icing Sugar (divided)
- Pink Food Colouring
Instructions
- Divide the icing sugar and shredded coconut into two equal portions.
- Grease and line an 8 x 8 inch pan with parchment paper, leaving overhang.
- Mix 125 g icing sugar with 125 ml condensed coconut milk until smooth. Stir in 100 g shredded coconut.
- Evenly spread the white coconut ice into the baking pan 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) with a few drops of pink food colouring, then stir in the remaining shredded coconut (100 grams).
- Spread carefully over the white layer and smooth the top.
- Leave uncovered at room temperature for at least 2 hours (up to 3 hours in humid conditions).
- Once firm, remove from the baking pan, cut into bite-sized 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.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
