Go Back Print
Recipe Image
Nu

Easy Coconut Ice​

This 3 ingredient no-cook easy coconut ice recipe couldn't be easier to make! It takes just 5 minutes to prepare this delicious homemade gift idea!

Ingredients​

• 2 x 400 g tins sweetened condensed milk
• 700 g icing sugar
• 650 g desiccated coconut
• pink gel food colouring (optional)

Instructions​

• Line a small rectangular baking tray or cake tin with baking parchment. If you don’t have any, tin foil also works well.
• In a large bowl, mix one tin of condensed milk with half of the icing sugar. Mix well, then add half of the desiccated coconut and stir again until thoroughly combined (the mixture may be quite stiff and hard to stir, but do persevere!). Tip into your prepared tray or tin and press down to form a thin layer.
• In the same bowl, tip in the second tin of condensed milk and mix with the remaining icing sugar. Add the food colouring (if using), and stir in until the mixture is a completely pink. Add the remaining desiccated coconut and stir until combined. Gently tip into the tray and press down to form a second layer over the first.
• Leave the tray out to dry over night. Once the top feels hardened to touch, carefully tip the slab of coconut ice out onto a large chopping board, peel off the baking parchment/tin foil and leave to dry for a few more hours.
• Cut into bars, squares or even pretty shapes using cookie cutters and leave to dry a little longer before serving up.

Nutrition​

Calories: 115kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

 

[Wandiwa]

Couple of questions ...
Leave the tray out to dry over night. ... Is this at room temperature, no concerns of the milk going off?
Longer term storage .... Is this viable to store, if so ... in the fridge or freezer. Whats the shelf-life please.