This Quick Coconut Ice Recipe is a sweet, no-bake holiday treat that combines chewy coconut layers with soft pink-and-white stripes — a classic British confection that’s loved worldwide. You only need a few pantry staples and 15 minutes to make these pretty squares, perfect for gifting or festive dessert trays.
Tested twice: This recipe sets beautifully without boiling syrup or candy thermometers. Just mix, layer, and chill — the texture turns creamy yet firm enough to slice cleanly.
At a Glance
- Prep Time: 15 minutes
- Set Time: 2 hours (chilling)
- Total Time: 2 hours 15 minutes
- Yield: 36 small squares
- Skill Level: Beginner
- Method: No-bake
Ingredients
- 3 cups (240 g) unsweetened shredded coconut
- 2 ½ cups (300 g) powdered sugar
- 1 (14 oz / 397 g) can sweetened condensed milk
- 1 tsp pure vanilla extract
- A few drops of pink food coloring
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use coconut condensed milk (dairy-free) | Sets slightly softer but keeps flavor |
| No food dye | Use beet powder or raspberry juice | Natural pink tone |
| Coconut allergy | Substitute fine desiccated almond meal | Changes flavor but texture holds |
| Gluten-free | Naturally gluten-free | Confirm pure vanilla extract |
| Holiday flair | Add peppermint extract | Creates candy-cane flavor |
Step-by-Step Instructions
- Mix the base.
In a large bowl, combine shredded coconut and powdered sugar. Add sweetened condensed milk and vanilla. Stir until thick, sticky dough forms. - Divide and color.
Split the mixture into two equal portions. Leave one plain white. Tint the other half with a few drops of pink food coloring and mix until even. - Layer and chill.
Line an 8×8-inch (20×20 cm) pan with parchment. Press the white layer firmly into the bottom. Top with the pink layer, smoothing evenly. Refrigerate for 2–3 hours until firm. - Cut and serve.
Lift from the pan, cut into 1-inch squares, and store in an airtight container.
Pro Tips & Variations
- Pack the layers tightly for clean edges when slicing.
- Chill longer if your kitchen is warm — 3+ hours helps it firm up.
- Try tropical versions: add a few drops of lime or pineapple extract.
- Holiday twist: top with crushed peppermint candy or edible glitter.
- Gift idea: wrap in wax paper squares or layer in candy tins.
Serving Suggestions
- Add to cookie platters for a pop of color.
- Pair with shortbread, fudge, and pralines for a candy gift box.
- Serve after dinner with tea or cocoa.
- Use as a topper for coconut cupcakes or ice cream.
Storage & Reheating
- Room temperature: Store airtight up to 7 days.
- Refrigerate: Up to 2 weeks for extra firmness.
- Freeze: Layer with parchment, freeze up to 2 months. Thaw overnight in fridge.
- Food safety: Avoid storing in humid conditions to prevent stickiness.
Troubleshooting
| Issue | Fix |
|---|---|
| Mixture too dry | Add 1–2 tsp condensed milk |
| Too soft to slice | Chill longer (2–3 hours minimum) |
| Uneven color | Mix food coloring more thoroughly |
| Crumbly edges | Press mixture more firmly before chilling |
FAQs
Q1: Is coconut ice the same as fudge?
No — coconut ice is a no-bake treat with a chewy coconut texture, while fudge is a cooked candy with a creamy, melt-in-your-mouth texture.
Q2: Can I make coconut ice without condensed milk?
You can use icing sugar mixed with coconut cream, but the texture will be softer and less firm.
Q3: How do I cut clean squares?
Use a sharp knife dipped in hot water and wiped dry between cuts for neat layers.
Nutrition (per square)
Calories: 115 | Fat: 6 g | Carbs: 13 g | Sugar: 11 g | Protein: 1 g