Traditional Coconut Ice Recipe with Condensed Milk – Easy & No-Bake Treat
Craving a nostalgic sweet treat? This old-fashioned coconut ice recipe is quick, no-bake, and made with condensed milk for a creamy, melt-in-the-mouth texture. Whether you’re looking for a traditional coconut ice recipe with condensed milk or just want to learn how to make coconut ice at home, this simple recipe is sure to satisfy your sweet tooth.
Recipe Overview
Skill Level:
BEGINNER
Prep Time:
15 MINUTES
Chill Time:
2 HOURS
What Makes This Recipe Great
No-Bake & Fuss-Free – This traditional coconut ice recipe requires no oven, making it quick and simple for all skill levels.
Made with Pantry Staples – Using basic ingredients like condensed milk and desiccated coconut, this coconut ice recipe comes together effortlessly.
Perfect for Gifting & Parties – A beautiful, nostalgic treat that can be wrapped as homemade gifts or served at celebrations.
If you’re wondering how to make coconut ice, you’ll love this easy, old-fashioned coconut ice recipe with condensed milk. A firm favourite in British confectionery, it has been enjoyed for generations, with its signature pink and white layers adding a nostalgic charm. Stick to the classic pink and white or try different colours to match party themes!
This coconut ice recipe is not just easy, but also perfect for making ahead. It keeps well and even freezes beautifully, making it a great option for gifting or preparing in bulk. Whether you’re reminiscing about childhood sweet shops or looking for an easy treat to make with kids, this traditional coconut ice recipe delivers on both taste and simplicity.
Check Out More Traditional Recipes:
Chocolate-Covered Flapjacks – An easy-to-follow recipe that has the added indulgence of Chocolate on top.
Mars Bar Tray Bake – A classic no bake treat made with Mars Bars.
Lemon Drizzle with Blueberries – A delicious classic cake recipe with the added burst of fresh blueberries.
Equipment Needed:
- Large Mixing Bowl – If you are colouring the coconut ice you will need an extra bowl to make the separate colour.
- 20cm (8-inch) Square Baking Tin – You can use a similar size or rectangle baking tin Line is with baking paper (parchment paper) with a little overhang to make removal easier.
- Spatula or Wooden Spoon – To mix and press the coconut mixture evenly.
- Sharp Knife – For cutting neat squares once set.
Ingredients:
- Icing Sugar – Sometimes known as confectioners sugar. For the best results, use pure icing sugar rather than icing sugar mixture. Icing sugar mixture contains a small amount of cornflour and can sometimes affect how the end results turn out. You might find that it doesn’t set as well when using icing sugar mixture. However, if you don’t have pure icing sugar or find it hard to buy, you can blend granulated sugar until it becomes powder-like in consistency.
- Cream of Tartar – This is a white powder you usually find in the baking section of the supermarket. Cream of tartar is often added to confectionary items to provide stabilisation and prevent sugar crystals from forming. We use it here to help stiffen the coconut ice, but if you cannot find any, you can leave it out.
- Sweetened Condensed Milk – This caramel like ingredient adds a creamy, milky flavour to our coconut ice. It is usually found in cans and is made from cows milk which has been reduced to remove a lot of the water content. It is usually sweetened with sugar. The sweetened version is what you should use for this recipe. You can also make your own homemade condensed milk if you like.
- Vanilla Extract – I add a little concentrated vanilla flavour to our coconut ice to compliment the other ingredients and add an extra depth of flavour. You can omit it if you wish.
- Desiccated Coconut – This is a product usually found in the baking aisle of the supermarket and shouldn’t be confused with shredded coconut. Shredded coconut is not a good substitute as it’s usually sold in thin strands rather than being ground more finely like desiccated coconut and contains more liquid content.
- Pink Food Colouring – Traditionally coconut ice is layered in a pink and white layer. However, you don’t need to use food colouring if you don’t wish to. You can also use other colours if you desire to match a party theme perhaps or make a rainbow bowl of sweet treats for variation.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
- Chocolate-Coated Coconut Ice – Dip squares in melted chocolate for a homemade bounty bar. .
- Rainbow Coconut Ice – Instead of pink and white layers, try multiple colours for a fun twist.
Step-By-Step Guide – How To Make Coconut Ice
Frequently Asked Questions
Make sure your mixture is very firm before pressing it into the tin. If it’s too wet, add more desiccated coconut or icing sugar.
Condensed milk plays a crucial role in the texture and sweetness of Coconut Ice. I don’t recommend to substitute it with other ingredients as it may affect the final result.
Mastering This Recipe – Expert Tips
- Ensure a Firm Mixture – If too wet, add more dry ingredients to achieve the right texture.
- Use Concentrated Food Colouring – Liquid food colouring can make the mixture too wet.
- Press Each Layer Down Firmly – Helps create clean layers without air pockets.
- Run Your Knife Under Hot Water – For cleaner slices when cutting.
Storage
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze for up to 3 months in a sealed container.
- Room Temperature: If your kitchen is cool, coconut ice can be stored at room temperature in an airtight container for up to 5 days.
Traditional Coconut Ice Recipe with Condensed Milk – Easy & No-Bake Treat
Ingredients
- 420 g Icing Sugar
- 1/4 tsp Cream of Tartar
- 397 g Can of Condensed Milk
- 1 tsp Vanilla Extract
- 380 g Desiccated Coconut
- Pink Food Colouring
Instructions
- Sift the icing sugar with the cream of tartar into a large bowl.
- Pour in the condensed milk and vanilla extract, then mix the ingredients together until they form a thick paste.
- Add the desiccated coconut and mix again. The mixture should be firm and stiff to ensure it sets properly. If you have difficulty mixing, consider using a stand mixer.
- Divide the mixture into two separate bowls.
- Add a few drops of pink food colouring to one half of the mixture and thoroughly mix until it turns pink.
- Line a 20cm square baking tin with parchment paper.
- Take the white mixture and press it down firmly and evenly into the lined tin.
- Take the pink mixture and press it down firmly on top of the white mixture.
- Chill the coconut ice in the fridge for approximately 2 hours, or until it becomes firm.
- Remove the coconut ice from the fridge and lift it out of the tin.
- Using a sharp knife, cut the coconut ice into small squares. You have the flexibility to make them as big or small as you desire.
Video
Recipe Notes
- Vegan Option: Use vegan condensed milk as a substitute for a vegan-friendly version.
- Stand Mixer Convenience: Save time and effort by mixing the ingredients in a stand mixer.
- Sifted Icing Sugar: Sift the icing sugar to ensure a smooth, lump-free mixture.
- Achieve the Right Consistency: The mixture should be very stiff before pressing it into the tin. Adjust the dry ingredients if it’s too wet or sticky.
- Get Creative with Colours: Customise the colours of your Coconut Ice by using different food colourings or leave it white for a classic look.
- Firming Up: Place the tin in the refrigerator or freezer to help the Coconut Ice firm up before cutting.
- Neat and Even Slices: Run a sharp knife under hot water and wipe it dry before each cut for clean and tidy slices.
