Description
Coconut Ice is a nostalgic, no-bake treat featuring a creamy, sweetened coconut base divided into vibrant white and pink layers. This easy-to-make confection combines desiccated coconut, condensed milk, and icing sugar, delicately flavored with vanilla and colored with food dye. Perfect for festive occasions or a delightful sweet snack, this recipe yields 25 squares of buttery, melt-in-your-mouth coconut ice.
Ingredients
Scale
Ingredients
- 390 grams icing sugar
- 320 grams desiccated coconut
- 395 grams sweetened condensed milk
- 2 teaspoons vanilla extract
- Pink or red food coloring (a few drops)
Instructions
- Combine Ingredients: In a large bowl, thoroughly combine the icing sugar, sweetened condensed milk, desiccated coconut, and vanilla extract. Stir well until the mixture is evenly blended into a sticky and cohesive dough.
- Divide and Color: Transfer half of the coconut mixture into a second bowl. Add a drop or two of pink or red food coloring and knead the mixture until the color is evenly distributed throughout the coconut filling.
- Prepare Pan: Line a 20cm (8 inch) square baking pan with baking paper, ensuring the paper extends up the sides for easy removal later.
- Layer Coconut Ice: Firmly press the plain white coconut mixture into the bottom of the prepared baking pan, creating an even layer. Then, break the pink colored coconut mixture into small pieces and press these chunks evenly on top of the white layer, creating a colorful contrast.
- Chill: Place the baking pan in the refrigerator and let the coconut ice set and firm up for at least 3 hours, allowing the layers to solidify and the flavors to meld.
- Cut into Squares: Once set, use a sharp knife to lift the coconut ice from the pan using the baking paper edges. Cut the slab into 25 equal square pieces for serving.
- Enjoy: Serve these sweet, creamy, and festive coconut ice squares as a delightful treat for parties, afternoon tea, or anytime you crave a burst of coconut sweetness.
Notes
- Use a sharp knife warmed slightly in hot water to get clean cuts through the coconut ice.
- You can experiment with other food coloring shades for a fun twist.
- Ensure the mixture is well combined before dividing to get distinct layers.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- The recipe is no-bake and requires chilling for firming.
