Coconut Ice is a classic favourite. It’s simple to make and no bake. It’s affordable, it’s delicious AND it’s totally tropical. Perfect for a birthday or Christmas treat. (or Hanukkah or Quanza, or Australia day… you get the point). You will need:
- 3/4 of a cup of condensed coconut milk
- 1/2 a cup of white, granulated sugar
- 1 3/4 cups icing sugar
- 1 1/4 cups desiccated coconut
- 1 drop of pink food colouring
In this recipe I used home-made condensed coconut milk but normal, canned sweetened condensed milk could also be used. To condense your own, use two 400ml cans of coconut milk (I have tried many brands but TCC Premium Coconut Milk is by far my favourite). Pour coconut milk and white, granulated sugar into a large saucepan and boil for one hour over a medium heat. Take care not to let it stick to the bottom or sides. The sugar will dissolve and the liquid should reduce by half. Set aside to cool.
Combine sieved icing sugar, sweetened condensed coconut milk and coconut in a large bowl. The mixture should be very stiff. Divide the mixture in to two bowls and colour one half pink.
Line a square tin with baking paper. Spread the white half of the mixture into the bottom of the tin before adding the pink mixture on top. This will create a two tone layer effect when finished. cover with clingfilm and leave in the fridge to set.
Once set, cut into squares or rectangles and enjoy!