Name: Coconut Ice - The No-bake Quick Sweet Treat
Prep time: 15 min
Total time: 195 min
Ingredients: 397 grams Can/Tin Condensed milk, sweetened; 350 grams Desiccated Coconut; 350 grams Icing sugar; Few Drops Pink or Red Food Colouring

Coconut Ice

No-bake, Quick Sweet Treat

Ideal For Gifting

Guess post by Mrs D

Coconut Ice - The No-bake Quick Sweet Treat. Perfect gifting candy, anytime of the year but super cute for Valentine's day or Christmas gifting & easy too! Get the kiddies involved & get their hands messy!

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vertical shot of the coconut ice on a white heart dish with a large pink flower above, titled and on a pale blue backdrop.

This is a very popular recipe that our Mrs D makes regularly and often hands out as food gifts to her grandchildrens’ school teachers.

She actually sent me up a care box, filled with foods she had made, and it included this sweet coconut treat. I can tell you these are great and perfect for when you fancy something sweet.

Why Use This Recipe?

1. Simple & Quick

2. Makes Quite A Lot

3. Quick Homemade Gift

4. Uses Just 3 Common Ingredients

5. Vegan & Vegetarian

pink and white small coconut ice cubes up close, on a heart shaped white plate on a pale blue backdrop with plate and blue napkin.

1.Simple & Quick

This recipe is so simple you could make with the kiddies or even get them to make them. No baking required, these are ideal for kids. They will love getting their hands in to help with colouring the sweets. Make in 15 minutes and then chill for 3 – 4 hours and you are ready to give them out.

2. Makes Quite A Lot

The recipe also makes 40 squares, so great for sharing out.

3. Easy Homemade Gift

Quick & simple homemade gift, for Valentine’s or Christmas.

comparison pic collage of UK desiccated coconut and the bigger shreeded unsweeteneded US coconut pieces.

4.Uses Just 3 Common Ingredients

It is also made from just 3 pantry staples, and some food colouring. No ingredients you have never heard of or are unable to source.

The only thing I would mention is that UK desiccated coconut is the equivalent of US unsweetened dry shredded coconut. However, the US version is a little bigger, so for this recipe just taking a few seconds to roughly chop the coconut will suffice. See Photo.

(Click to learn more about Differences Between UK & US Baking Ingredients).

4 photo collage of microwave chocolate fudge with Baileys and Tropicak Cake truffles.

5. Vegan & Vegetarian

Coconut Ice is also Vegan & Vegetarian friendly, so perfect for gifting to others.

How about some other no-bake sweets treats? Like microwave chocolate fudge, including a Baileys Irish Cream version.

Or tropical cake truffles, that uses staples and lefovers & does not use buttercream or cream cheese frosting. Cover in chocolate for an extra special gift.

Protein Chocolate Truffles is another no bake option.

pink and wite small cubes of coconut ice in a glass dish, on white tea-towel on pale blue backdrop, with some stacked high.

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small cubes of pink and white coconut ice stacked hogh on top of a wooden backdrop.

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DIFFICULTY LEVEL: Super easy & kid friendly

RECIPE CARD

Coconut Ice – The No-bake Quick Sweet Treat

Try Mrs D's popular no bake, quick sweet treat, that is vegan & ideal for food gifting anytime of the year.

Caro @ Caroline’s Easy Baking Lessons

Prep Time 15

Cook Time 0

Chilling Time 3

Total Time 3 15

Serving Size servings

Equipment

Scales or measuring cups
Mixing spoon
Large mixing bowl
Sieve
Baking/parchment paper
23cm x 20cm x 4cm deep cake tin (9” x 8” x 1½ ”) ** see notes
Cling film/plastic wrap

Ingredients

397 grams Can/Tin Condensed milk, sweetened (14 oz or 1¼ US cups)
350 grams Desiccated Coconut (12¼ oz or 5 level US cups Dry Shredded Unsweetened Coconut) ** see notes
350 grams Icing sugar (12⅓ oz or 3 US cups Powdered/Confectioners' Sugar)
Few Drops Pink or Red Food Colouring (Preferably gel or paste colouring, see notes)

Instructions

Line the tin and sides with baking/parchment paper.
Pour the condensed milk into a bowl and sieve in the icing/powdered sugar. Mix really well & then add the desiccated/shredded coconut and mix until it is all incorporated.
Spoon half of the mixture into the tin and press down really well using back of a spoon or damp fingers.
Add a few drops of pink or red food colouring to the remaining mixture, mix well & add more until you get the shade of pink you like. Some prefer it darker but I used about 6 drops but it does vary by what make of colouring you use. Using gel will require less colouring than liquid, and paste colouring even less. **Be sure to wear gloves as it stains badly. See notes.
Spoon the pink coloured mixture on top of the white and press down really well as before. Ensure that you get into the corners well.
Cover with cling film/plastic wrap and leave to chill for 3-4 hours.
Use the paper to lift the coconut ice out and then cut into 40 pieces.
Keep in an airtight container in the fridge. This will keep for about 2 weeks if its not all been eaten by then!

Notes

Tin Used – For the tin used, you can vary the dimensions, as long as it is not too big, as that would make the sweets/candy too small. Diana uses a 23x20x4cm tin (9x8x1.5″) but you can use a square or rectangular dish. Just make sure the length added to the width dimmension, does not exceed 44cm/17″ (example an 22x22cm/9″ square tin).

Coconut – For the dry shredded unsweetened coconut, you might want to just chop it a little to get a slightly smaller consistency like UK desiccated coconut (see photo before this Recipe Card)

Food Colouring – For food colouring, gel or paste is best and Sugarflair is recommended. Be sure to wear gloves as it stains, also to gradually add in and mix before adding anymore colouring, as it takes time to develop.