No-bake, Quick Sweet Treat
Ideal For Gifting
By Caro & Mrs D
Coconut Ice - The No-bake Quick Sweet Treat. Perfect gifting candy, anytime of the year but super cute for Valentine's day & easy too! Get the kiddies involved & get their hands messy!
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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
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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.
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).
5. Vegan & Vegetarian
Coconut Ice is also Vegan & Vegetarian friendly, so perfect for gifting to others.
Try these protein packed, easy no-bake chocolate truffles, for a simple Valentine’s or Christmmas food gift. Protein Chocolate Truffles.
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DIFFICULTY LEVEL: Super easy & kid friendly
Coconut Ice – The No-bake Quick Sweet Treat
- Scales or measuring cups
- Mixing spoon
- Large mixing bowl
- Baking/parchment paper
- 23cm x 20cm x 4cm deep cake tin (9” x 8” x 1½ ”) ** see notes
- Cling film/plastic wrap
- 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)
- 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!
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