Coconut Ice

5 from 1 vote

Easy old-fashioned coconut ice candy squares made using only 3 ingredients.

Prep Time10

Chill Time2

Total Time2 10

Course: Dessert, Gift, Snack

Cuisine: British

Diet: Gluten Free, Low Salt, Vegetarian

Servings: pieces

Calories: 139kcal

Author: Kachina

In a large bowl, mix together the powdered icing sugar and condensed milk with a wooden spoon or strong spatula until just combined.
Stir in the desiccated coconut until fully combined. The mixture will be a very stiff consistency.
Press the mixture (or only half if using the optional colouring) into a lined 8-inch square tin into a flat, even layer.
Optional: Add a few drops of food colouring to the remaining half of the mix and stir until the colour is evenly spread, then press this on top of the white layer in the tin.
Set in the fridge uncovered for at least 2 hours until firm, then cut into squares.

Storage: Store your coconut ice in an airtight container at room temperature for 2 weeks or in the fridge for 3 weeks.

Freezing: You can freeze your coconut ice wrapped in cling film and foil for up to 2 months.

Tips:

You can use pink food colouring for a classic coconut ice look, perfect for Valentine's Day, or swap it for blue for a snowy Christmas vibe.
Use a strong wooden spoon or spatula to stir your mixture, as it can be very stiff.
Line your tin with baking paper and leave a slight overhang to lift it out easier afterwards.
Cut your coconut ice into 36 bite-size squares by cutting the whole slab in half, then each of those halves in half again. Rotate your slab 90 degrees and repeat.
Gift your coconut ice in glass jars or place them in petit four cases in a box or tin.