Coconut Ice ~ Easy, No Cook Recipe

A simple sweet made from desiccated or fresh coconut, condensed milk and red food colouring - makes for an easy and quick treat during the festive season

Course Sweets

Cuisine Indian

Keyword Coconut, Condensed Milk, Desiccated Coconut

Prep Time 10

Setting time 2

Servings small squares

Calories 94kcal

Author Shireen Sequeira

Ingredients

250 ml 9oz sweetened condensed milk
250 grams 9 oz icing sugar, sifted, plus extra for dusting * see notes
200 grams 7 oz desiccated coconut (unsweetened)
1-2 drops of red liquid food colour

Instructions

Line a 7 inch square baking tin with parchment (butter paper) and lightly dust with icing sugar
In a large bowl, mix the condensed milk, desiccated coconut and icing sugar (use only enough to bind everything). Do a taste check and add the icing sugar or coconut - depending on how sweet you like it.
Divide the mixture into half. Place one portion in another bowl and add 1 drop of red food colour to it and mix. Add more colour until you achieve the desired shade of pink. Wash your hands to rid them of any extra food colour that may taint the uncoloured portion.
Place the white coconut mixture in the prepared baking pan and pat it down evenly. Next, place the pink mixture and repeat until everything is used up.
Leave the tin uncovered (or simply cover with a wire mesh) for about 2 hours or overnight for best results. Cut into 25 pieces and serve!

Notes

1. Depending on the sweetness of the condensed milk that you use you will need to adjust the icing sugar as well.
2. For an Indian touch, cover the coconut ice with some silver varq (leaf) before serving.

Nutrition