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Coconut Ice – The No-bake Treat

Fornt angled photo of pink table top with pink flower printed teacup and saucer, filled with hot pink and white coocnut ice sweets, with some heart shaped.
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!

Coconut Ice – No-Bake Treat

Ideal For Gifting

Guess post by Mrs D

**Original post 3/11/2021, updated photos & video Feb. 2025


Long shot of flower pattern teacup and saucer, holding dark pink and white coocnut ice squares & hearts. with champagne in the background.

***click to jump to section***


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.

*”2025 I have added my photos, step-by-step & video, with a darker pink coconut ice version.


Close shot of plate with stack of pink and white coconut ice squares stacked, with some chocolate coated

What Is Coconut Ice?

Coconut Ice is a classic no-bake British sweet treat, that has been around since at least the 1950’s. Post World Word II, when rationing and sugar shortages stopped, it is believed this treat was created in celebration of the end of rationing & the availability of sugar again.

Consisting of a white layer of a mixture made from condensed milk, sugar & coconut, the top layer is coloured pale pink & chilled till set. Then usually cut into bite-sized squares. (See Mrs D’s original photo below).

With its simplicity & use of pantry staples, this recipe has become popular in other countries, and the US has a similar confectionery, with a 3rd layer of chocolate, called a Neapolitan Coconut1


Overhead, angled shot on wooden board, of stack of pink and white coconut ice squares, with initial DW.

Why Use This Recipe?

  • Simple & Quick
  • Makes Quite A Lot
  • Quick Homemade Gift
  • Uses Just 3 Common Ingredients
  • Vegan & Vegetarian

Close shot on table of half eaten pink and white coconut ice piece coated in chocolate, showing texture.

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.

Makes Quite A Lot

The recipe also makes about 45 squares, so great for sharing out.

Vegan & Vegetarian

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


Ingredient Notes

Overhead photo of bowls of ingreidents for coconut ice, & can of condensed milk, all labelled.

The coconut ice is made just from 3 basic pantry ingredients, plus colouring:

  • Icing (Powdered) Sugar
  • Coconut**
  • Sweetened Condensed Milk
  • Red/Pink Food Colouring

Decoration (optional):

  • Chocolate
  • Coconut
  • Sprinkles
  • Crushed Nuts etc

**see notes below


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

Coconut

For this traditional British confectionery, (and many British bakes), desiccated coconut is used. The nearest equivalent in the US is unsweetened shredded coconut. **Note however, that the shredded coconut is in larger pieces than desiccated. So you might want to chop lightly. See my comparison photo here, or go check out my article on Differences between US & UK baking ingredients.


Tall stack of pink and white coocnut ice treats in cube shape, on plate, with Christmas decorations to the background.

Food Colouring

The traditional colour of coconut ice is a pink and white layer, using a pink or red food colouring. Best to use a paste colouring or gel as liquid food colouring can add too much moisture.

Please note that I used SugarFlair red colouring paste and made a marbled darker pink of something a little different, but you could easily alter the colours for any occasion or party theme you have.


Decorations

Decorating the coconut ice is optional, but as I tried cutting out some love heart shaped ones for Valentine’s, I had scraps leftover. So rolling into a ball made sense. You can leave like that, or dip them in melted chocolate or candy melts.

Cover in more coconut (definitely chop or lightly process shredded coconut for this), or use sprinkles or chopped nuts, while the chocolate is still wet. Makes for a nice addition to any homemade food gift or cookie plate at Christmas.


Step-By-Step Instructions

4 photo collage of mixing together icing/powder sugar, coconut & condensed milk, with text 'photo 1'.

1.Start by adding the icing/powdered sugar to a medium-large mixing bowl.

2. Add in the desiccated coconut, & mix together.

3. Next, add the can/tin of sweetened condensed milk.

4. Use a wooden spoon to combine and work in the milk.

* I made by hand but a gentle mix on a stand-mixer might be possible.


4 photo collage of bringing coconut ice together and adding red food colouring to half, with text 'photo 2'.

5. Use your hands to bring the mixture together, adding more icing/powdered sugar if it is too sticky. You want to be able to mould the mixture together, as shown in Photo collage 2,

6. Divide the coconut mixture into 2 bowls. (*Make sure it’s not a favourite bowl as it might get stained).

7. Add a very small amount of red or pink food colouring to one half of the mixture. I used SugarFlair red paste colouring. Wearing gloves, knead the colour into the mixture till combined.

(If you want a darker pink like mine & some marbling, take the pink mixture and place a little less than 1/2 of the mixture, place in a 3rd bowl. Take small pieces of the white mixture and mix into the smaller pink mixture to make a paler pink, but also leave it a little marbled with white pieces visible occasionally).


4 photo collage of spreading pink layer of coconut ice in paper lined square cake tin, with text 'photo 3'.

8. Prepare a square cake tin/pan or rectangular one (dimensions in the equipment list below). Grease first, before placing a sheet of baking/parchment paper inside.

9. Make sure the paper is long enough to go up 2 of the sides, for easier removal.

10. For the traditional pale pink and white coconut ice, take chunks of the white mixture, and divide up into the bottom of the prepared cake tin.

11. Use your hand to spread the mixture out, filling the base and making an even layer.


6 photo collage of adding white layer of coconut ice to paper lined square cake tin, then marbled pink on top and spreading out, with text 'photo 4'.

12. Next, take the pink mixture and dot over the white layer, spreading out to cover the base layer completely. If it is too sticky at all or difficult to do, you can pop in the fridge for 15 minutes before adding the second layer.

13. Place in the fridge or somewhere cool to set for 1.5 – 2 hours. (Alternatively, 30 minutes fridge & 30 minutes freezer).

14. For the darker pink marbled version, do the reverse and start with the darkest pink mixture. Place at the bottom as your first layer.

15. Next dot the white mixture on top & spread out in one even layer. Finally, take the lighter pink marbled mixture and dot on top of the white layer, before spreading out, trying to keep the marbled effect.

**You can use some paper to help smooth and flatten each layer – see the video below for me doing this. Place in the fridge for 1.5 – 2 hours, (or fridge 30 minutes & freezer 30 minutes).


4 photo collage of cutting layerd pink & white coconut ice, cutting out hears, forming balls, with text 'photo 5'.

Slicing

1. Once ready, gently lift the paper out of the tin, releasing the coconut ice.

2. Place on top of a chopping board before attempting to cut into small bite-sized squares/rectangles.

3. If a little too hard to cut, leave out on the worktop/counter for a little.

4. For heart-shaped ones, use a metal cutter and pull away the scrap pieces.


ANgled shot of a pink chopping board with pink & white coconut ice, cutting into squares & heart shapes, sith text 'photo 6'.

5.Roll the scrap pieces into a ball about 2.5cm/1″ wide.

6. Once cut or rolled, place in the fridge for about 10-15 minutes.

Decorating

1. Melt chocolate pieces or candy melts in the microwave or in a double boiler. For microwaving chocolate, heat on 30 second interval, max. Mixing in-between each burst or you will burn and ruin the chocolate.

2. Prepare for the chocolate coating by having baking/parchment paper ready to place on.

3. Dip balls of coconut ice in the melted chocolate & use a small spoon or fruit fork to cut off excess chocolate, letting it drip back into the bowl.


4 photo collage of chocolate topping/coating, coconut ice squares, hearts & balls, with text 'photo 7'.

4. You can also spread or dip the heart & square shaped pieces, giving a chocolate coating on one side.

5. Place on the paper and then while still wet, add some coconut, sprinkles or chopped nuts on top.

6. Leave for the chocolate to set before removing from the paper.

(You can trim off break off any excess chocolate that pools at the bottom).


Extra close shot of a pink and floral teacup with saucer, filled with pink and white coconut ice pieces and a heart shaped one.

Serving & Storing

1.The coconut ice can be enjoyed now or stored for gifting later.

2. Store in a metal cake or cookie tin, or in a jar. Place in a nice jar with a ribbon & tag for some pretty food gifting. Or add to a Christmas cookie plate. Try adding some microwave chocolate fudge too.


DIFFICULTY LEVEL: Super easy & kid friendly

Rating: 0.5 out of 5.

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

Other No-Bake Treats

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.


Recipe Card

Coconut Ice – The No-bake Quick Sweet Treat

Extra close shot of a pink and floral teacup with saucer, filled with pink and white coconut ice pieces and a heart shaped one.
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 30 minutes
Cook Time 0 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Serving Size 45 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 Sweetened Condensed milk (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)

Decoration (optional):

  • 100 grams Chocolate (3 oz, I used dark/bitter chocolate)
  • Sprinkles, coconut, crushed nuts (optional)

Instructions

  • Line the tin and sides with baking/parchment paper.
  • Pour the 397 grams Sweetened Condensed milk into a bowl and sieve in the 350 grams Icing sugar . Mix really well & then add the 350 grams Desiccated 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 about 2 hours.
  • Use the paper to lift the coconut ice out and then cut into bite-size pieces. Or cut out heart shapes and roll the excess into balls. Cover or dip in melted chocolate for decoration.
  • Keep in an airtight container in the fridge. This will keep for about 2 weeks if its not all been eaten by then!

Video

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). An 8″/20cm  square tin works too.
Fornt angled photo of pink table top with pink flower printed teacup and saucer, filled with hot pink and white coocnut ice sweets, with some heart shaped.
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.
Close shot of plate with stack of pink and white coconut ice squares stacked, with some chocolate coated
Yield  & Servings – at least 45 pieces can be made (this was a mixture of lots of rectangular bite-sized pieces, plus several love hearts & balls of coconut ice.   1 serving is based on an average yield of 45 pieces.
Decoration (optional) – cut some love heart shapes and roll excess mixture into balls.  Coat with melted chocolate and add some sprinkles, more coconut or chopped nuts for an extra special Valentine’s or Christmas treat.  Add to a nice glass jar and add a ribbon.
Overhead photo of white table with pink heart shaped plate with various chocolate truffles, heart chocolate and sprinkles to the sides.
Go to Microwave Chocolate Fudge recipe.   No-Bake Chocolate Truffles..   No-Bake Peanut Brittle, or Tropical Cake Truffles.
Go to Valentine’s Day Recipes, or Christmas Recipes
Click for more easy sweet or savoury treats.
Extra close shot of a nut and cherry topped fruit cake with slice about to be removed.

Nutritional Values – I am not a qualified nutritionist and all values are approximate.  1 serving is 1 piece, based on an average yield of 45 pieces (without chocolate or decoration).  Make smaller or bigger pieces ,and these values will change.  All values calculated via MyFitnessPal.com.
Overhead, angled shot on wooden board, of stack of pink and white coconut ice squares, with initial DW.
Nutrition Facts
Coconut Ice – The No-bake Quick Sweet Treat
Serving Size
 
1 Piece
Amount per Serving
Calories
115
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
3
mg
1
%
Sodium
 
11
mg
0
%
Potassium
 
33
mg
1
%
Carbohydrates
 
13
g
4
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Close front shot of a glass jar of pink and white coconut ice pieces, heart shaped and chocolate ball coated, with pink napkin at front and candle & flowers to the back.
Close shot of a pink and floral teacup and saucer filled with pink and white coconut ice, heart shaped and chocolate coated pieces, with pink napkin, champaigne bottle and flowers to the background.
Overhead shot of pink soft table with napkin, teacup with pink and white coocnut ice pieces and chocolate coated balls.
Stack of pink and white marbled coconut ice squares, on beige plate, with Christmas teee and decorations to the back.
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Mrs D & Caro x


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