The CLASSIC Coconut Ice | No Cook / No Bake Sweet | Holiday Favourites

condensed milk

🥗Healthier: coconut cream

💰Cheaper: milk + sugar

Coconut cream provides a dairy-free option while maintaining richness.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with a unique flavor, while jaggery is often less expensive.

chopped nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch and nutrition, while dried fruit is often cheaper.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil aligns with the coconut theme, while butter is a common substitute.

Prepare an 8x8 inch loose bottom pan by applying margarine to help the parchment paper stick.

Cut two sheets of parchment paper; lay one horizontally and the other vertically in the pan.

In a bowl, add 300 mL of condensed milk.

Add 1 teaspoon of pure vanilla extract and a pinch of salt to the bowl.

Add 180 g of sifted confectioner sugar to the mixture and mix until incorporated.

Add 380 g of fine unsweetened desiccated coconut and mix until well combined.

Divide the mixture into two equal parts.

To one half, add a drop of pink gel food coloring and mix until incorporated.

Add the white layer to the prepared pan and flatten it to form an even base.

Top with the pink layer, distributing it evenly, and flatten it down.

Cover the pan with aluminum foil and refrigerate for at least 1 hour to set.

After 1 hour, unmold the coconut ice and cut it into bite-sized pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens