Coconut ice is a simple no-bake candy that’s chewy, sweet, and packed with coconut flavor. This modern uncooked version skips the old-fashioned boiling step by using sweetened condensed milk and powdered sugar, so you get a delicious treat with just five main ingredients and minimal effort.
Originally from Britain, coconut ice squares also appear in Australia, New Zealand, and South Africa. Traditional recipes called for boiling milk and granulated sugar to the soft-ball stage before folding in shredded coconut. This updated method replaces that step with sweetened condensed milk and sifted powdered sugar to create a no-cook candy that’s safer and easier to make, especially with children.
The classic look is pink and white (pink on top, white on the bottom), but for an “icy” appearance this recipe swaps pink for blue. You can easily change the layer colors to match holidays or parties.
These bars are perfect for dessert platters, birthday celebrations, or gift boxes. For a dairy-free option, use sweetened condensed coconut milk as a direct substitute; note that condensed coconut milk can be slightly tan and may affect the color of the white layer.
Other coconut desserts to try include German kokosmakronen (coconut macaroons) and coconut chocolate chip cookies.
Ingredients
* See the recipe card below for exact quantities.
Coconut – Use finely shredded unsweetened coconut (desiccated coconut). Do not use sweetened coconut since the sweetened condensed milk and powdered sugar already provide plenty of sweetness. If your shredded coconut is coarse, pulse it briefly in a food processor or blender until finely chopped.
Instructions
These instructions outline the no-bake method for making coconut ice squares. The recipe yields small, sweet pieces best enjoyed chilled. Refer to the recipe card for precise measurements and timing.
If your coconut isn’t finely ground, pulse it briefly in a food processor or blender until it’s finely chopped—but don’t overprocess or it will turn to coconut butter.
Line an 8 x 8 inch (20 cm) square pan with parchment paper, leaving an overhang to lift the set block out easily. Set aside.
In a large bowl, combine sifted powdered sugar and cream of tartar (if using). Whisk to blend, then add the finely shredded coconut, vanilla, and sweetened condensed milk. Stir until well combined; the mixture will become firmer as the coconut absorbs the condensed milk.
Portion half of the mixture into the prepared pan. Spread and press the layer evenly using your fingers (coat hands with powdered sugar or a little cooking spray to prevent sticking). Compact the layer with the bottom of a measuring cup, then chill briefly in the refrigerator.
Color the remaining half with a few drops of food coloring, mixing thoroughly until the color is even. Start with a small amount of coloring and add more as needed.
Scoop the colored mixture onto the chilled base and press it evenly to form the second layer. Pack it down firmly with a measuring cup. Cover with plastic wrap or wax paper and refrigerate for at least one hour to set.
After chilling, lift the set block from the pan using the parchment overhang. For the cleanest edges, trim the rough sides with a long, sharp knife. Score the top lightly before cutting to ensure straight lines, then cut into small squares—36 pieces (6 x 6) is a good guideline because the candy is quite sweet.
Store the finished coconut ice in an airtight container at room temperature for 2–3 weeks. To freeze, layer in an airtight container and freeze for up to 2 months; thaw before serving.
Tip: Chill the candy at least one hour before slicing. Chilled coconut ice is firmer and much easier to cut neatly. A long, sharp knife works best for scoring and slicing.
Variations
Try these variations to change the flavor or appearance:
- Rose coconut ice – Color the top layer pink and add 1/4 to 1/2 teaspoon food-grade rose water to the colored portion.
- Citrus zest – Fold in grated lime, lemon, or orange zest to one portion of the mixture. For more citrus intensity, add 1/2 teaspoon of the corresponding extract.
- Unicorn coconut ice – Divide the colored portion into three bowls and tint one blue, one pink, and one purple. Drop small spoonfuls of each color onto the white base to create a tie-dye effect, and press sprinkles into the tacky top before the candy fully sets.
Substitutions
- Dairy-free – Substitute equal parts sweetened condensed coconut milk for the regular condensed milk. Note that condensed coconut milk cans sometimes have different volumes and a slightly tan color that will tint the white layer.
Equipment
Recommended tools: an 8 x 8 inch (20 cm) square pan, parchment paper for lining, and a food processor or blender if you need to finely chop the coconut.
Storage
Keep coconut ice in an airtight container at room temperature for up to 2–3 weeks. For longer storage, freeze in an airtight container for up to 2 months and defrost before serving. Always chill before slicing for the cleanest cuts.
FAQ
Traditional coconut ice is made by boiling milk and granulated sugar with shredded unsweetened coconut. Modern no-bake versions, like this recipe, use sweetened condensed milk, powdered sugar, shredded unsweetened coconut, vanilla, and food coloring. Some recipes include cream of tartar to reduce sugar crystallization.
The name likely comes from the candy’s icy white appearance. In this recipe the top layer is colored blue to emphasize the “ice” theme, though classic versions are pink and white.
More Sweets
Whiskey Salted Caramels-
Kokosmakronen (German Coconut Macaroons)
-
Alfajores de Maicena (Argentine Dulce de Leche Cookies)
-
Chocolate Covered Cornflakes (Roses Des Sables)
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📖 Recipe
Coconut Ice
INGREDIENTS
- 300 g (about 3½ cups) unsweetened shredded coconut, finely ground
- 396 g (14 oz / 1 can) sweetened condensed milk
- 300 g (about 2½ cups) powdered sugar, sifted
- ¼ teaspoon cream of tartar (optional)
- 1 teaspoon vanilla extract
- food coloring (quantity varies; start small)
INSTRUCTIONS
- Line an 8 x 8 inch (20 cm) square pan with parchment paper, leaving an overhang to lift out the set candy.
- If needed, pulse the shredded coconut in a food processor until very finely chopped. Do not over-process.
- In a large bowl, whisk together sifted powdered sugar and cream of tartar (if using). Add coconut, vanilla, and sweetened condensed milk. Stir until combined; the mixture will firm as it absorbs the condensed milk.
- Press half the mixture into the prepared pan, compacting evenly with your fingers and the bottom of a measuring cup. Chill briefly.
- Color the remaining half with food coloring and mix thoroughly. Spread the colored mixture over the chilled first layer and press down firmly.
- Cover and refrigerate for at least 1 hour to set.
- Lift the block from the pan, trim the edges, and cut into small squares (36 pieces recommended).
EQUIPMENT
- 8 x 8 inch (20 cm) square pan
- parchment paper
- food processor or blender (optional, for finely chopping coconut)
NOTES
- Coat your fingers with powdered sugar or a little cooking spray to prevent sticking when pressing the mixture into the pan.
- Chill for at least 1 hour before slicing; cold coconut ice is firmer and cuts more cleanly. Use a long, sharp knife and score the top for neater cuts.
- To make a non-dairy version, replace the sweetened condensed milk with sweetened condensed coconut milk.