Coconut Ice

Coconut Ice

Prep Time: 5 minutes

Cook Time: 3 minutes

Yield: 56 squares

Take a trip down memory lane with this easy version of a classic British treat; Coconut Ice. Traditional crumbly texture, and a pink strawberry flavoured layer.


  • 340g (12oz) icing (confectioners’) sugar
  • 400g (14oz) sweetened condensed milk
  • 340g (12oz) unsweetened desiccated coconut
  • pink gel food colouring
  • strawberry essence or flavouring


  1. Butter or use plastic wrap to line a 20x15cm (8x6-inch) tin. Carefully heat the condensed milk and icing (confectioners’/powdered) sugar in a pan over a low heat until the sugar has completely dissolved.
  2. Remove from the heat and stir in the desiccated coconut. Quickly pour half of the mixture into the tin and use a spatula to smooth and level. Set aside for 5 minutes.
  3. Add a few drops of food colouring and/or flavouring to the remaining mix in the pan and pour remaining mix over the first layer. Smooth and even again with spatula and set aside to cool for 3 hours.
  4. If you intend on planning to make bars or squares then wait until the coconut is half set and carefully score bars/squares with a knife. Leave to set for 3 hours or overnight and cut using the score marks as guides.


  • Don’t worry about sifting the icing (confectioners’) sugar or lumps when mixing with the condensed milk. They should melt with the remaining icing sugar when dissolving. See this photo.
  • Dessicated coconut is also known as shredded coconut in the US. You're looking for the quite fine dried type. Not the larger shaving peel type.


Melt some chocolate and cover these with chocolate. Heaven!

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