Homemade coconut ice is a sweet and easy-to-do gift for Valentine’s Day. This classic British confection is made with desiccated coconut and sweetened condensed milk and has a soft and chewy texture.
Homemade coconut ice
This recipe only requires mixing and chilling the ingredients, plus we share a chocolate version. We also created an adorable printable heart favour box for gifting. And for more sweet Valentine’s Treats check out our raspberry chocolate whoopie pies, raspberry rose truffles, or strawberry rose meltaways!

Chocolate Coconut Ice
To make chocolate coconut ice, mix 50 g (1/3 cup) melted dark chocolate into half of the coconut mixture and prepare the recipe as described in the previous steps. Add a little more sweetened condensed milk if the mixture seems very crumbly.

Neapolitan Coconut Ice
To make Neapolitan coconut ice, double the ingredients. Divide the mixture into three equal parts. Leave one part white, colour another part pink and mix melted chocolate into the last part. Layer all three parts, and then chill and cut as described above.

Shelf life & storage of homemade coconut ice
You can store homemade coconut ice in an airtight container at room temperature for up to a month.

More from the Key to My Heart collection
Let’s celebrate Valentine’s with our Key To My Heart collection. Click on the links below and discover creative DIY projects, recipes and printables.
- Printable Heart Favour Box
- DIY Lip Duo: Lip Scrub and Lip Balm
- Love is the master key that opens the gates of happiness – Printable Quote

The coconut Ice look adorable packaged in our free printable heart favour boxes. Click the link to download the printable and learn how to assemble the box.

Coconut Ice Recipe
Homemade coconut ice is a sweet and easy-to-do gift for Valentine’s Day. This classic British confection is made with desiccated coconut and sweetened condensed milk and has a soft and chewy texture. Instead of tinting one layer pink, you can opt for other colors such as baby blue or light orange.
Ingredients
- 250 g (2 cups) icing (confectioners’/powdered) sugar
- 350 g (12 oz / 1 1/8 cups) the sweetened condensed milk
- 1 tsp clear vanilla extract
- 250 g (2 1/2 cups) desiccated coconut
- cooking spray, oil, or melted butter for greasing the pan
- pink food coloring
Instructions
- Prepare the baking tin. Grease a 20 cm x 20 cm (8 in x 8 in) square baking tin (pan) with cooking spray or melted butter. Layer the bottom and sides of the tin (pan) with greaseproof (wax) paper. Set aside.
- Make the coconut mixture. Sift the icing (confectioners’/powdered) sugar into a large mixing bowl. Add the sweetened condensed milk and clear vanilla extract. Stir until the mixture looks smooth, and no lumps of icing (confectioners’/powdered) sugar are visible. Add the desiccated coconut and knead to combine. At this point, the mixture may seem stiff.
- Layer and chill the coconut mixture. Add half of the coconut mixture into the prepared baking tin (pan) and press firmly into an even layer with your hands. Tint the other half with a small amount of pink food coloring. Spread and press the pink mixture over the white mixture. Chill uncovered in the fridge for three hours or overnight to set.
- Cut the coconut ice into squares. Remove the coconut ice from the tin (pan) and cut into bitesize squares or bars.