Coconut Ice
The pink-and-white no-cook sweet of British and Aussie childhoods: coconut, icing sugar and condensed milk pressed into squares.
← Nouns Cooking · Dessert Parlour
Ingredients
- 250 g sweetened condensed milk
- 250 g icing sugar, sifted, plus extra for dusting
- 200 g Desiccated coconut
- ½ tsp Vanilla extract
- a few drops of pink or red food colouring
Method
- Line a 20 cm square tin with baking paper.
- Mix the condensed milk and icing sugar in a big bowl, then work in the coconut and vanilla until it forms a very stiff, sticky mixture. Your hands work best.
- Press half of the mixture firmly into the tin in an even layer.
- Knead a few drops of food colouring into the other half until evenly pink, then press it on top of the white layer.
- Leave to firm up in the fridge for 3 hours, or overnight at room temperature, then cut into squares.
Tips
- Dust your hands and the knife with icing sugar to stop sticking.
- Kept in an airtight box, it lasts about two weeks.
Sources
Written in our own words after cross-checking these recipes:
Open Coconut Ice in Nouns Cooking