Classic sweets like coconut ice are perfect for celebrations and picnics! It’s super easy to make and very yummy. With only 5 ingredients- it’s an easy one to make with stuff you’ve probably got in the pantry.
This is a delicious treat that just sings Christmas to me!
Why you’re going to love this slice
- no bake
- yummy flavours and ALL NATURAL
- deliciously sweet and yummy
- perfect for sharing
- freezer friendly
No special equipment
Got two large bowls? Then you’ve got everything you need to make this delicious treat! A couple of spatulas come in handy too and you need either a silicone square pan or baking paper to line any other type.
How can I make this coconut ice dairy free
Did you know you can get coconut condensed milk? It has a deliciously sweet coconut flavour and is the perfect substitute in this dessert as it already contains coconut! So the coconut condensed milk just enhances the already delicious coconut flavour.
Making this with the kids
There is literally nothing simpler that you could make with the kids! It’s a divide, mix set dessert, no heating required at all! Put one kid in charge of each layer if you’ve got two and away you go! So many of our festive desserts are perfect for making with kids like these No bake mini cheesecakes, perfect for sharing, this yummy white Christmas and this amazingly delicious rocky road!
- desiccated coconut
- icing sugar
- condensed milk
- raspberry powder (or you can use red food colouring)
- divide the condensed milk between two large bowls
- divide the coconut between the two bowls
- divide the icing sugar between the bowls
- add vanilla to one bowl and raspberry (or red food colouring) to the other
- mix until all is well combined
- place the white layer into the square cake tin squash out to the edges
- place the pink layer on top and smooth out
- refrigerate until fully set- approx 3 hours
Freezing and storing
- this will store for up to a week in the fridge
- you can also freeze this for up to three months
- defrost overnight in the fridge
- serve cold
Raspberry powder? Say what?
Yep! It’s entirely freeze dried raspberries. Perfect for helping out a farmer who doesn’t get to send all the fruit to market. It’s turned into a powder and stores in the fridge. I use it in anything that requires food colouring. It also comes in strawberry plus they make an awesome little fruit crunch that is literally the best thing ever! If you don’t have it- swap for red food colouring.
- 395 grams sweetened condensed milk
- 2 tsp vanilla
- 2 tsp raspberry powder or you can use red food colouring
- 250 grams desiccated coconut
- 400 grams icing sugar
- Divide the condensed milk between two large bowls.
- Add vanilla to one bowl and raspberry (or red food colouring) to the other.
- Divide the coconut between the two bowls
- Divide the icing sugar between the bowls
- Mix until all is well combined
- Place the white layer into the square cake tin squash out to the edges
- Place the pink layer on top and smooth out
- Refrigerate until fully set- approx 3 hours.