This 3 ingredient, no-cook easy coconut ice recipe couldn't be easier to make - it takes just 5 minutes to prepare this delicious homemade gift idea!
It’s day twelveofthe Eats Amazing Advent Calendarandtoday I have a delicious treat to share with you - my 3 ingredient, super easy coconut ice recipe.
Along with my 2 ingredient fudge, this easy recipe is an absolute staple in my homemade gift repertoire - it wouldn't be Christmas without making several batches of my no cook coconut ice! I've been making this classic coconut ice for years and it's my most requested recipe.
Be sure to check out my recipe video so you can see just how easy this is to make!
Because I am part of a wonderfully large family, for the last 10 years I have made most of my Christmas presents. Every year I set aside a day or two in the run up to the big day and make piles and piles of homemade sweets for the whole family, and this easy coconut ice is always the first recipe I start with. It's quick, easy to make and looks and tastes amazing!
This recipe makes a really big batch of coconut ice - I cut mine into 8 square's worth, but if you don't need so much, you can easily cut the recipe in half by using justone tin of condensed milk and half of the icing sugar and coconut.
Easy Coconut Ice
Ingredients:
2 400g tins sweetened condensed milk
700g icing sugar
650g desiccated coconut
pink gel food colouring (optional)
Method:
Line a smallrectangular bakingtrayor cake tin with baking parchment. If you don’t have any, tin foil also works well.
In a large bowl, mix one tin ofcondensed milk with 350g of the icing sugar. Mix well, then add 325g of the desiccated coconut and stir again until thoroughly combined (the mixture may be quite stiff and hard to stir, but do persevere!).
Tip into your prepared tray or tin and press down to form a thin layer.
In the same bowl, tip in the second tin of condensed milk and mix with the remaining 350g of icing sugar. Add the food colouring (if using), andstir in until the mixture is a completely pink.
Add the remaining 325gdesiccated coconut and stir until combined. Gently tip into the tray and press down to form a second layer over the first.
Leave the tray out to dry over night. Once the topfeels hardened to touch, carefullytip the slab of coconut ice out ontoa large chopping board, peel off the baking parchment/tin foil and leave to dry for a few more hours.
Cut intobars, squares or even prettyshapes using cookie cutters and leave to dry a little longer before serving up or packing into pretty cellophane bags ready to gift to your favourite people!
As I mentioned above, this post is part ofthe Eats Amazing Fun Food Advent Calendar. Every day from now until Christmas I’m sharing a new festive food idea here on the blog and I’m announcing them over on thenewAdvent Calendar pagetoo, so do click on the link, bookmark it and pop back each day to see the latest new post!
Looking for more quick and easy homemade gift recipes? Check out these yummy ideas:
Or for more delicious treat ideas and recipes, check out the Desserts and Sweet Treatssectionhere on the Eats Amazing blog or pop over and follow myDesserts and TreatsPinterest board for recipe inspiration all the year around!
Grace
Print Recipe
5 from 6 votes
Easy Coconut Ice
This 3 ingredient no-cook easy coconut ice recipe couldn't be easier to make! It takes just 5 minutes to prepare this delicious homemade gift idea!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Dessert, Gift
Cuisine: British, Christmas
Servings: 72squares
Calories: 115kcal
Author: Grace
Ingredients
2 x 400gtins sweetened condensed milk
700gicing sugar
650gdesiccated coconut
pink gel food colouring (optional)
Metric - US Cups/Ounces
Instructions
Line a small rectangular baking tray or cake tin with baking parchment. If you don’t have any, tin foil also works well.
In a large bowl, mix one tin of condensed milk with half of the icing sugar. Mix well, then add half of the desiccated coconut and stir again until thoroughly combined (the mixture may be quite stiff and hard to stir, but do persevere!). Tip into your prepared tray or tin and press down to form a thin layer.
In the same bowl, tip in the second tin of condensed milk and mix with the remaining icing sugar. Add the food colouring (if using), and stir in until the mixture is a completely pink. Add the remaining desiccated coconut and stir until combined. Gently tip into the tray and press down to form a second layer over the first.
Leave the tray out to dry over night. Once the top feels hardened to touch, carefully tip the slab of coconut ice out onto a large chopping board, peel off the baking parchment/tin foil and leave to dry for a few more hours.
Cut into bars, squares or even pretty shapes using cookie cutters and leave to dry a little longer before serving up.
Why won't my Coconut Ice set? This is usually due to incorrect measurements or not leaving it for long enough in the fridge. However, it can be down to the ingredients, some brands of sugar and coconut will work better than others. Before setting, the mixture should be very stiff when mixing.
What is Coconut Ice? Despite its name, there's no ice in coconut ice – just icing sugar, condensed milk, desiccated coconut and red food dye. That's it! This sweet and colourful fudge is traditionally made in two layers, with a white layer on the bottom and a pale pink layer on top.
Coconut ice (sometimes Cocoanut ice) is a British confectionery prepared using grated desiccated coconut or just grated coconut, condensed milk and sugar, which is formed to create a solid, soft candy.
To cook the Coconut Ice Cream recipe, you will need the following ingredients:
1 Coconut.
1 Sugarcane.
1 Slush Ice.
1 Milk. Once you've gathered the required ingredients, head to a cooking station and place the above items into the pot - you'll need one piece of coal to start the cooking process.
Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.
But this dessert's name is very misleading. There's no ice in coconut ice — it's actually a room-temperature sweet with a long history. But this confection does feature a lot of coconut flavor. This simple concoction features fresh or desiccated coconut flakes and sugar.
Coconut ice is basically coconut fudge, and for some reason it is usually pink. Both times I've made it it's tasted delicious, but it seems to me that I always somehow scald the milk (or maybe milk always darkens when cooked, but I don't think so), which means that my coconut ice turns out to be caramel-colored.
Coconut ice cream should be eaten up within 6 weeks after opening – if it lasts that long! Just know that the longer you leave your ice cream in the freezer, the higher the chances of temperature fluctuations, which can lead to freezer burn.
Nobody does Coconut Seven Layer Bar ice cream better than we do at our scoop shops...but we bet you could do a better haiku: S'creamy coconut, Fudge, butterscotch & graham swirled To seventh heaven.
Desiccated coconut is the disintegrated and dehydrated coconut kernel or pulp largely comprising the white portion of the kernel, after removing the brown testa or parings.
The ice cream base is made using entirely coconut products - milk, cream and condensed milk; meaning that the flavour really shines. This is definitely an ice cream for coconut lovers only! Because it is made just using tins/cartons, it is incredibly simple to make - just blend the ingredients, chill and freeze!
Taking all of this into consideration, HumanCo is rebranding Coconut Bliss as Cosmic Bliss. The line's legacy plant-based flavors will still be available, but the company is adding a new premium dairy line of ice cream made with 100% organic, sustainably-sourced grass-fed milk.
They reported that ice cream made with coconut oil melts more slowly than ice cream containing another fat replacement. They also found that different percentages of coconut oil had a significant impact on the ice cream's colour, firmness and smoothness compared to the control ice cream.
A warmer base will hinder crystallization and leave you with a soupy mess, even after a proper churning. A good rule of thumb here is to age your ice cream base overnight. Not only will your base cool to the ideal working temperature, but the texture will thicken up, making for creamier ice cream as a result.
It's as simple as this: If the freezer bowl that goes with your ice cream maker isn't cold (like, really cold), your ice cream is never going to freeze. → Follow this tip: In order for the machine to freeze the ice cream as it churns, it needs to be cold — like, totally and completely, rock-hard, ice cold.
If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.
Temperature, age, sugar content, and how long the water has been exposed to air can all affect the coloration of coconut water. It's similar to how an apple turns brown after being cut and exposed to the air. Rest assured that, just as you can eat a brown apple, you can safely consume pink coconut water.
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