Go Back
+ servings

Coconut Ice - The No-bake Quick Sweet Treat

pink and wite small cubes of coconut ice in a glass dish, on white tea-towel on pale blue backdrop, with some stacked high.
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 minutes
Cook Time 0 minutes
Chilling Time 3 hours
Total Time 3 hours 15 minutes
Serving Size 40 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!
    pink and wite small cubes of coconut ice in a glass dish, on white tea-towel on pale blue backdrop, with some stacked high.

Notes

small cubes of pink and white coconut ice stacked hogh on top of a wooden backdrop.
 
 
 
 
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)
pink and wite small cubes of coconut ice in a glass dish, on white tea-towel on pale blue backdrop, with some stacked high.
 
 
 
 
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.
Go to Microwave Chocolate Fudge recipe.   No-Bake Chocolate Truffles..   No-Bake Peanut Brittle, or Tropical Cake Truffles.
4 photo collage of microwave chocolate fudge with Baileys and Tropicak 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.