Description
This easy Coconut Ice Slice recipe offers a nostalgic, no-bake treat featuring two-tone layers. Combining condensed milk and desiccated coconut, it’s a foolproof confectionery perfect for celebrations.
Ingredients
- Icing Sugar (200g / 7oz / 2 cups)
- Desiccated Coconut (300g / 10.5oz / 3.5 cups)
- Condensed Milk (400ml / 14.1oz / one tin)
- Red Food Coloring (3 drops)
Instructions
- In a big mixing bowl, stir together the icing sugar and coconut until well combined. Pour in your condensed milk and mix until too thick to stir, then knead to a sticky dough.
- Line a 24cm/9×9 inch square tin with baking paper. Press half of the coconut mixture firmly into the bottom for the white layer.
- Add 3 drops of red food coloring to remaining mixture and knead to achieve an even pink color.
- Spoon dollops of pink mixture over the white layer, spread using a fork, and press gently to create an even surface.
- Cover with plastic wrap and chill in the fridge for 1-2 hours until set.
- Use the overhanging paper to lift out in one piece. Cut into small squares using a sharp knife, wiping between slices.
Notes
- Don’t rush the chilling time; it’s essential for setting and clean cuts.
- This treat is quite sweet, so cut into small 1-inch squares.
- Sprinkle the pink layer across rather than placing it in one spot to keep layers distinct.
- If the mixture is sticky, dust hands with icing sugar.
- For clean edges, use a large sharp knife, wipe between cuts, and dip in hot water, drying before each slice.
- Measure ingredients by weight for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British, Australian
Nutrition
- Serving Size: 1 square (approx 1/81 of batch)
- Calories: 45 kcal
- Sugar: 5.4 g
- Sodium: 2 mg
- Fat: 2.9 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 0.4 g
- Protein: 0.7 g
- Cholesterol: 2 mg
Keywords: Coconut Ice Slice, No-Bake, Coconut Treat, Gluten-Free, Easy Dessert