Deliciously sweet and simple to make. These easy coconut ice bites are so addictive.
Only 4 ingredients required. No baking, no specialist equipment – this is a brilliant recipe to make with the kids!
A lovely nostalgic treat that will take you right back to your childhood.

Pink and white coconut ice chopped into little cubes on a white board. There is a white napkin i the background.

Chris and I have always loved coconut ice. Whenever we used to visit the coast, we always made a point of wandering around the sweet shops to find homemade fudge or coconut ice. Now we live on the coast, we’re in danger of eating this sweet treat for every snack!

It’s so easy to make at home – we’re talking:

4 ingredients
No special equipment
No heating or baking

The method basically consists of mixing and roughly shaping. This means that the only difficult part is waiting for the uncut slab of coconut ice to dry before cutting into it and devouring that delicious coconut flavour.

📋 Ingredients for coconut ice

Icing sugar (also known as confectioners’ sugar)
Sweetened condensed milk
Dessicated coconut (unsweetened – this recipe is sweet enough!)
Red food colouring – use food colouring gel for the most vibrant colour

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP I leave mine to dry out in a cupboard, or I place a fly net on top – just to stop any flies getting near it!

Pink and white coconut ice, sliced into long rows in a white board. There is one small cube of coconut ice in the foreground of the picture. There is a white napkin in the background.

I find it’s easier to slice these coconut ice squares using a gently sawing motion, rather than pushing the knife directly down. Pushing the knife down can cause some of the pink layer to transfer onto the white when you cut.

Close up overhead image of pink and white coconut ice squares on a white board. One of the coconut ice squares is on its side.

These little cubes are super coconutty and very sweet, so it’s a good idea to cut into small cubes. One or two cubes with a cup of tea is perfect!

Two cubes of pink and white coconut ice stacked on top of each other on a white surface. There is more coconut ice in the background on a white plate, alongside a white napkin. One of the pieces of coconut ice in the background is being taking by a hand with pink-painted nails.

🍲 More bite-sized treats

Cakes, Desserts & Treats

Raspberry Ruffle Bars

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5 from 7 votes

Easy Coconut Ice

By Nicky Corbishley

Easy Coconut Ice – 4 ingredients, no baking, no special equipment required. Extremely addictive!

Prep Time: 10

Total Time: 10

Servings: 48 cubes

Course: Snacks

Cuisine: British

Ingredients

▢ 397 g (14 oz) tin of condensed Milk
▢ 2 drops red food colouring gel
▢ 400 g (3 1/4 cups) confectioners' sugar (icing sugar) sifted (plus extra for rolling/shaping)
▢ 320 g (3 1/4 cups) desiccated coconut

Instructions

Split the condensed milk between two medium-sized bowls, and mix the red food colouring into one of them.
397 g (14 oz) tin of condensed Milk, 2 drops red food colouring gel
Add half of the confectioner’s sugar to one bowl and half to the other, and stir each bowl.
400 g (3 1/4 cups) confectioners' sugar (icing sugar)
Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
320 g (3 1/4 cups) desiccated coconut
The mixtures should come together into a shape-able ball at this point.
Line a board or tray with baking parchment paper and dust it with a sprinkling of confectioners' sugar (icing sugar).
Tip the white mixture out onto the baking parchment and sprinkle a little more confectioners' sugar on top. Use your hands to shape the mixture into a square or rectangle that is about 3/4" thick. You can use a rolling pin to ensure the top is flat.
On a separate board, shape the pink mixture – ensuring the square/rectangle is approx. the same length/width as the white one. *see Note1
Transfer the pink slab on top of the white slab (use the baking parchment and flip the pink layer over carefully on top of the white layer, or use a large spatula to transfer). Squash it down very slightly so that the pink and white layers stick together.
Leave, uncovered, to dry for 3-10 hours, and then cut into small cubes. I cut into 48 cubes – (6 cubes by 8 cubes) * see Note2

Video

Notes

*Note 1 – Shaping the layers

It’s important to shape the white layer, then shape the pink payer, then place the pink layer on top of the white.

Don’t tip the pink mixture out onto the shaped white layer and try to shape the pink layer while it’s on top of the white layer. The white layer is too soft at this point, and it will flatten out too much (I’ve tried it, so trust me on this!). You’re also at risk of the pink mushing into the white – creating an uneven layer.

*Note 2 – slicing the coconut ice

Storage:

Store the cubes in an airtight container at room temperature. The coconut ice should keep for 2-3 weeks.

Nutritional Information is per cube

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

This post was first published in June 2015. Updated in July 2023 with new photos, video and a bit of housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Comments

Toni says:

January 4, 2020 at 3:26 pm

Loved making this with my little one it’s very easy to do and tastes amazing

Leilani says:

December 10, 2019 at 9:31 am

Omg!! I have been making coconut ice for years at Christmas time. I have always made one batch and divided it to two and then add the colouring! Nightmare! So hard to mix and get the colour even! Never thought of adding the colour at the beginning! …life changing!! Thank you

Desareen says:

November 4, 2018 at 8:00 pm

I use to make cooked coconut many years back but today they don’t cook it at all wish I can find the one I use to make it included coconut,,milk,condensed milk,sugar and colouring cooked it for about 10min on stove top,can anyone remember how,will be much appreciated

Kathryn says:

May 15, 2018 at 10:09 am

This recipe takes me back to my childhood, one of the first things I ever made with my mum. Thanks for reminding me:-)

Clare Taylor says:

March 26, 2018 at 11:43 am

Hi what size of tin do you use please.
Thanks

Diana Wilson-Szakacs says:

June 28, 2015 at 5:50 am

What is dessicated coconut never heard of it and why is it called coconut ice when it’s not frozen?

1. Nicky Corbishley says:
  
  June 29, 2015 at 3:12 pm
  
  Hi Diana, dessicated coconut is finely shredded dried coconut. You can usually find it on the baking aisle. It may be called shredded coconut in some places.
  I’m not sure of the origin of coconut ice, so I don’t know why it’s called that. It’s been around for years. I guess the coconut shreds make it glisten slightly – so it could remind you of ice?
  
coconutcraze says:

June 26, 2015 at 4:12 pm

Beautiful! I love coconut and this is an easy treat to try!

1. Nicky Corbishley says:
  
  July 12, 2015 at 9:51 pm
  
  Hope you enjoy is Sriravi 🙂
  
Corina says:

June 25, 2015 at 8:24 pm

I’ve never heard of it either but it looks and sounds really tasty – i love coconut in sweet snacks.

1. Nicky Corbishley says:
  
  July 12, 2015 at 9:50 pm
  
  Thanks Corina 🙂
  
Loretta says:

June 25, 2015 at 11:17 am

How wonderfully quick and simple these are, just the ticket for a hot summer’s day! Love the blue 🙂

1. Nicky Corbishley says:
  
  July 12, 2015 at 9:50 pm
  
  Yeah, Lewis was never going to be happy with a pink version 🙂
  
June @ How to Philosophize with Cake says:

June 25, 2015 at 1:36 am

Coconut ice–never heard of that, but it sounds tasty! Looks like it came straight out of an ice cream truck 🙂

1. Nicky Corbishley says:
  
  July 12, 2015 at 9:49 pm
  
  Thanks June 🙂