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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.