A classic no bake treat ideal for making in hot weather and perfect for a picnic!
Prep Time: 10 Minutes
Setting Time: 1 Hour
Total Time: 40 Minutes
Yield: 16-2 inch cubes
Special Equipment: Square cake tin, Baking parchment and a Ruler
300g condensed coconut milk
350g icing sugar
350g desiccated coconut
½ tsp salt
2 tbsp freeze dried berry powder (optional)
Food colouring (optional)
Line your cake tin with baking parchment.
Place the icing sugar, coconut and salt in a large bowl and give a quick mix to combine.
Add the condensed coconut milk and stir with a wooden spoon.
Once the mix starts to get stiff, get in with your hands and start kneading, don’t let there be any dry patches.
Once well combined split the mixture into equal portions, flavour one portion with vanilla. The other portion can be flavoured with freeze dried berry powder - raspberry or blackcurrant are particularly nice.
You can also optionally colour your mixture, traditionally it is half white half pink but it’s entirely up to you!
Layer your berry (or coloured) portion into the tin first, pressing firmly with the back of a metal spoon. We don’t want any gaps or loose mixture. Smooth the top.
Now add the white portion on top, it’s easiest to add little pieces all over and then press down with a spoon. Again make sure it’s smoothed out and well compacted.
Set the tin in the fridge for 1 hour to firm, it can sit at room temperature overnight if you don’t have fridge space.
Once set, remove from the fridge and trim your edges to get them nice and straight.Then use a ruler to cut 16 portions approximately 2 inches square. You can also make smaller portions.
Coconut ice will keep for 3 weeks at room temperature in an airtight container.
Dairy based condensed milk can also be used, but the setting time may take longer as the dairy condensed milk is less viscous.
Freeze dried fruit powder is readily available online, at health food stores and baking specialist shops.
Different extracts can be swapped with the vanilla to create different flavours.