4 Ingredient coconut ice, so pretty, so sweet whats not to love. This recipe is an absolute staple in my homemade gift repertoire and when you find out how easy it is to make I am sure it will be in yours too!
I honestly never realised just how easy it is to make at home though until about 3 years ago when I fancied some and couldn’t find any to buy. As a baker i thought i would give it a go, how hard could it be right. Luckily for me it was easier than expected.
4 ingredients. No special equipment. No heating or baking
The method basically consists of mixing and layering two colours of coconut mix together. This means that the only difficult part is waiting for the slab of coconut ice to dry before cutting into it. 24 hours! Worth it and if you don’t wait you can taste the difference.
One thing I will point out is you will need a sharpe knife if you want a clean cut slices. I got a bit excited after waiting 24 hours for the slab to dry and hacked in to it. As you can see they are all different sizes and not exactly clean cut. Hey this batch was for me, it still tasted good, but did regret it a little when it came time to take pictures.
- 397g can condensed milk
- 350g desiccated coconut
- 350g icing sugar
- ½ Tsp of vanilla extract
- Pink or red food colouring
- You will need a 23cm x 20cm x 4cm deep cake tin. Rub a little butter over the inside of the tin, then line the tin and 2 of the sides with baking paper.
- Pour the condensed milk into a big bowl. Add the coconut, icing sugar and vanilla extract and mix really well. Spoon half of the mixture into the square cake tin, then flatten it by pressing with damp fingers.
- Add a few drops of pink or red food colouring to the mixture left in the bowl and mix evenly. Spoon the coloured mixture over the top of the white layer and use damp fingers to smooth the top.
- Loosely cover and put in a cool place overnight to set and dry out. Use the baking paper to lift the coconut ice from the tin, then cut into about 30 pieces. Store in an airtight tin in a cool place
- Enjoy 🙂
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