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Pink and white coconut ice.

Coconut Ice

A classic sweet Coconut Ice recipe made with icing sugar, desiccated coconut and sweetened condensed milk that takes just 10 minutes to prepare! The perfect slice for fetes, fundraisers and bake sales. 
5 from 4 votes
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Course: Dessert
Cuisine: Slices
Prep Time: 10 minutes
Chilling time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 30 serves
Calories: 147kcal

Equipment

  • Refrigerator
  • Thermomix (optional)

Ingredients

  • 300 g (2 cups) pure icing sugar
  • ¼ teaspoon cream of tartar
  • 395 g sweetened condensed milk
  • 300 g (3 ½ cups) desiccated coconut
  • 5-6 drops pink food colouring

Instructions

Conventional Method

  • Grease and line a 20 X 20cm square baking tin with baking paper (allowing the edges to overhang).
  • Sift the pure icing sugar and cream of tartar into a bowl.
  • Add the condensed milk and coconut and stir until well combined.
  • Divide the mixture equally into two bowls.
  • Add the pink food colouring, one drop at a time, into one of the bowls, until desired colour is achieved and stir well to combine.
  • Press the white mixture into the base of the prepared baking tin and use a spoon to firmly press down and level out.
  • Carefully spread the pink mixture over the top and press down firmly.
  • Refrigerate for at least 2 hours to allow to fully set before cutting.

Thermomix Method

  • Grease and line a 20 X 20cm square baking tin with baking paper (allowing the edges to overhang).
  • Place the pure icing sugar and cream of tartar into the Thermomix bowl and sift by pressing Turbo for 5-10 seconds.
  • Add the condensed milk and coconut and mix on Reverse, Speed 4, 5 seconds. Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until combined.
  • Remove half of the mixture and press into the base of the prepared baking tin and use a spoon to firmly press down and level out.
  • Add 5-6 drops of food colouring to the remaining mixture in the Thermomix. Mix on Reverse, Speed 4 until the colour is evenly dispersed.
  • Carefully spread the pink mixture over the top of the white layer and press down firmly.
  • Refrigerate for at least 2 hours to allow to fully set before cutting.

Video

Notes

RECIPE NOTES & TIPS
Coconut - Coconut ice should be made using desiccated coconut which is a dry, fine coconut that can be bought in packets in the baking section of any supermarket. Shredded coconut should be avoided as it tends to crumble when cut. Moist coconut flakes are also not recommended as they cause the slice not to set firm. 
Icing sugar - We recommend using pure icing sugar for coconut ice as it’s helps to set the slice hard. If you choose to use icing sugar mixture, it will be soft and difficult to cut. 
Cream of tartar - Cream of tartar is a white powder than can be bought from the baking section of any supermarket. It helps to stabilise the coconut ice, making it firmer and easier to cut. If you don’t have any cream of tartar at home, you can omit it, as the recipe only calls for a very small amount (¼ tsp). 
Storage - You can store coconut ice in an airtight container at room temperature for up to 1 month. 
Serves - This recipe makes 30 small pieces (it's a very sweet slice so you only need small serves!). 

Nutrition

Calories: 147kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 107mg | Fiber: 2g | Sugar: 18g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg