Coconut ice

Take a trip down memory lane with this easy version of a classic British treat. It needs no cooking and is perfect for a summer fête or home-made gift.

  • Children's


405g can Carnation Light Condensed Milk
300g desiccated coconut
300g icing sugar, sifted
½ tsp vanilla extract
2-3 drops scarlet food colouring


  1. Line a 24cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
  2. Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
  3. Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.

Cook's tips

This recipe is a simplified version of the original in which sugar is boiled to a high temperature. If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.

Coconut ice
  • Preparation time: 15 minutes
  • Total time: 15 minutes 15 minutes

Makes: 56

Nutritional Info

Typical values per serving:

Energy 309.616kJ
Fat 3.3g
Saturated Fat 2.9g
Sugars 10.2g
Salt trace

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4 stars

Average user rating Based on 375 ratings

This recipe was first published in June 2008.