Homemade Coconut Ice & Chocolate Coconut Ice
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. 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!
💕🥥💕 Coconut ice is soft and chewy. The pretty pink color makes this treat perfect for Valentine’s Day – and you’ll love how quick and easy this is to make. Watch the video tutorial for the step-by-step recipe!
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Homemade Coconut Ice Recipe
Instead of tinting one layer pink, you can opt for other colours such as baby blue or light orange.
Prep Time: 30 min
Chilling Time: 3 hrs or overnight
- 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 colouring
- large mixing bowl
- large spoon
- 20 cm x 20 cm (8 in x 8 in) square baking tin (pan)
- greaseproof (wax) paper
- sharp cutting knife
- cutting board
1) 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.
2) 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.
3) 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 colouring. Spread and press the pink mixture over the white mixture. Chill uncovered in the fridge for three hours or overnight to set.
4) Cut the coconut ice into squares
Remove the coconut ice from the tin (pan) and cut into bitesize squares or bars.
Materials: coconut, sweetened condensed milk
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.
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