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Coconut Ice

Coconut Ice is an old classic, layers of white and pink! Deliciously sweet and simple, perfect for coconut lovers!

Coconut ice

Easy Coconut Ice

Coconut Ice has always been a staple at fairs, galas, and events, wrapped in cellophane with a ribbon, it’s perfect for gifting especially at Christmas time!

It’s a simple and easy recipe to make, only takes about 15 minutes and you’ll have a huge batch to share around.

Coconut Ice Recipe

Coconut Ice is a very simple recipe consisting of milk, sugar, vanilla essence and desiccated coconut. This recipe is made the old fashioned way using a more traditional method with milk instead of sweetened condensed milk.

You don’t need any special equipment but a candy thermometer can be used if you have it on hand.

Coconut Ice Recipe

Why this is the BEST Coconut Ice

  • An old classic that will bring you straight back to childhood!
  • Only 5 ingredients.
  • Quick and easy to make!
  • Makes a large batch but can be halved to make a smaller amount
  • Lasts for up to 4 weeks at room temperature
  • No special equipment needed
  • Makes the best gifts with other homemade treats!
how to make coconut ice

History of Coconut Ice

You may be wondering ‘what is coconut ice’ if you’ve never heard of it before. It’s a confectionary or sweet treat made from the obvious – coconut!

It’s made in the same way traditional sweets or lollies are in that it’s heated for a period of time so the sugar will set.

It was originally created in Britain but is popular in New Zealand, Australia and South Africa. The name is thought to have come from the appearance of the white looking like ice.

You can also find this in the USA but under the name of Neapolitan Coconut with the addition of a chocolate layer!

Traditional Coconut Ice

There are two versions of this sweet treat, the traditional way and the more modern twist. Old fashioned coconut ice is made by boiling milk and sugar together and the modern twist is made with sweetened condensed milk.

Sweetened condensed milk makes an easier no bake coconut ice but it tends to be a little soft and a slightly different texture to the traditional version.

Whichever way you prefer to make this delicious sweet treat, I hope you enjoy it!

coconut ice slice

Coconut Ice Tips and Tricks

  • Be super careful of the boiling milk and sugar, it’s extremely hot! Use a large saucepan as it will bubble up and you don’t want it overflowing.
  • Keep the heat to medium, not high, so the sugar and milk doesn’t burn. Continuously stir until the sugar has melted and come to the boil.
  • Add the food colouring slowly! It’s supposed to be very light pink but if you’re too heavy handed with the colouring it might end up pink!
  • Give the coconut ice at least four hours or overnight to fully set before slicing it up.
  • If you would like to make a smaller amount, halve the recipe and use a loaf pan instead of a square pan.

Coconut Ice Ingredients

  • 4 Cups / 800g White Sugar
  • 1 Cup / 250ml Milk – A milk alternative can be used here to make this recipe vegan.
  • 2 1/2 Cups / 250g Desiccated Coconut
  • 1 tsp Vanilla Extract – For a stronger coconut flavour substitute with coconut essence.
  • 1 Drop Red Food Colouring – Gel or liquid can be used.

How to Make Coconut Ice

In a large saucepan add the sugar and milk.

Heat over medium heat, stirring occasionally until it comes to a boil.

Once the sugar and milk are boiling, continue to cook for a further 5 minutes or if you have a thermometer, until the mixture reaches 115C or 240F.

Remove the saucepan from the heat and pour in the desiccated coconut and vanilla extract. Stir until well combined.

Divide the mixture in two, adding half into a mixing bowl.

Add the red food colouring and stir to combine.

Press the white half into a square 8″ or 20cm lined pan with the back of a spoon. Make sure it is very well compacted.

Add the pink half on top and press down.

Let the coconut ice cool and set for at least 4 hours or overnight.

Remove the coconut ice from the pan by using the paper on the side to pull it up. Use a sharp knife to cut it into about 20 – 30 pieces.

How long does Coconut Ice last?

Coconut Ice will last in an airtight container at room temperature for about 4 weeks. It is preserved by the high sugar content so there isn’t any issue of it spoiling or needing to be kept in the fridge.

This makes it perfect to give as gifts!

easy coconut ice

Coconut Ice FAQ

How to make coconut ice without condensed milk

To make it without condensed milk, milk and sugar needs to be boiled in a large saucepan for about 5 minutes before being poured over desiccated coconut.

Does Coconut Ice need to be refrigerated?

No it doesn’t need to be kept in the fridge. It’s made with a high amount of sugar which preserves the coconut and milk so it can be kept at room temperature for about 4 weeks.

Is Coconut Ice a type of fudge?

Yes, it’s made by boiling sugar to the soft ball stage which is the same method when making Russian fudge.

More Slice Recipes

Coconut Ice

Coconut Ice

Yield: 30
Prep Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 20 minutes

Coconut Ice is an old classic, layers of white and pink! Deliciously sweet and simple, perfect for coconut lovers!

Ingredients

  • 4 Cups / 800g White Sugar
  • 1 Cup / 250ml Milk
  • 2 1/2 Cups / 250g Desiccated Coconut
  • 1 tsp Vanilla Essence
  • 1 Drop Red Food Colouring

Instructions

  1. In a large saucepan add the sugar and milk.
  2. Heat over medium heat, stirring occasionally until it comes to a boil.
  3. Once the sugar and milk are boiling, continue to cook for a further 5 minutes or if you have a thermometer, until the mixture reaches 115C or 240F.
  4. Remove the saucepan from the heat and pour in the desiccated coconut and vanilla extract. Stir until well combined.
  5. Divide the mixture in two, adding half into a mixing bowl.
  6. Add the red food colouring and stir to combine.
  7. Press the white half of the coconut ice into a square 8″ or 20cm lined pan with the back of a spoon. Make sure it is very well compacted.
  8. Add the pink half on top and press down.
  9. Let the coconut ice cool and set for at least 4 hours or overnight.
  10. Remove the coconut ice from the pan by using the paper on the side to pull it up. Use a sharp knife to cut the coconut ice into about 20 – 30 pieces.

Notes

The recipe can be halved and made in a bread loaf pan.

Pink and White is the traditional coconut ice colours but you can use any other colours like red and green for a Christmas theme.

How long does Coconut Ice last?

Coconut Ice will last in an airtight container at room temperature for about 4 weeks. It is preserved by the high sugar content so there isn’t any issue of it spoiling or needing to be kept in the fridge.

This makes it perfect to give as gifts!

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 28mgCarbohydrates: 31gFiber: 1gSugar: 30gProtein: 1g

Nutrition Information is estimated and not always correct

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