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    Strawberry coconut ice squares

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    Strawberry coconut ice squares

    • Preparation time: 40 minutes, plus cooling
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 55 minutes, plus cooling

    Makes: 25 squares


    400g Waitrose & Partners British Strawberries, hulled
    ½ lemon, juice
    6 tbsp caster sugar, plus an extra pinch for sprinkling
    unsalted butter, for greasing
    350g desiccated coconut
    397g can Nestlé Carnation Condensed Milk
    ¼ tsp pink extra-strong food-colouring gel (optional)
    4 tbsp milk
    4 British Blacktail Free Range Egg whites


    1. Cut ½ the berries vertically into slices and set aside 25 of the prettiest slices. Put the trimmings, remaining berries (about 270g) and lemon juice into a blender. Pulse to a smooth purée.

    2. Scrape into a medium pan and bring to the boil. Bubble briskly for 5 minutes, stirring often, until thick and bright. Add 2 tbsp sugar and bubble again for 4-5 minutes, stirring to a thick purée. Drag a spatula across the pan base; the mixture is ready when a wide gap is briefly left behind. Tip into a large bowl and set aside to cool.

    3. Meanwhile, preheat the oven to 160˚C, gas mark 3. Grease and line a 23cm square tin with baking parchment, leaving plenty overhanging. In a bowl, mix the coconut with the condensed milk until even. Tip ½ into the bowl of cooled purée and add the food colouring gel to it (if using); mix well. Stir the milk into the other bowl of coconut mixture.

    4. Using electric beaters in a clean bowl, whisk the egg whites with a pinch of salt to stiff peaks. Add the remaining 4 tbsp sugar, 1 tbsp at a time, whisking between each, until glossy. Fold ½ of the meringue into each colour of coconut mixture.

    5. Tip the strawberry coconut mixture into the tin and level it; bake for 10 minutes. Spoon the white coconut layer on top and roughly spread it out. Top with the slices of strawberry in 5 rows of 5, then sprinkle a pinch of extra sugar over the top. Bake for 1 hour-1 hour 5 minutes, until pale golden, just set and risen a little all over. Use the parchment to carefully lift it out of the tin onto a wire rack, then leave to cool completely before cutting into squares.

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    This recipe first appeared in Waitrose & Partners Food Baking supplement, September 2019 issue. Download the Waitrose & Partners Food app for the full issue


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