Few sweets evoke the charm of old-fashioned bake sales and festive gatherings quite like Coconut Ice. With its beautiful pink and white layers, rich coconut flavour, and melt-in-your-mouth texture, this no-bake treat has become a cherished part of Australian dessert tables for generations.

Perfect for school fetes, homemade gifts, or just a nostalgic afternoon indulgence, Coconut Ice is incredibly simple to make — requiring only five ingredients and no baking at all. Sweetened condensed milk binds the layers together, while desiccated coconut provides a satisfyingly chewy texture. With a touch of pink food colouring, the result is a delightful two-tone sweet that looks as lovely as it tastes.

Ingredients (Makes one 20 cm x 20 cm / 8 x 8-inch pan – approx. 36 squares)

3½ cups (280 g) desiccated coconut
4 cups (500 g) powdered icing sugar, sifted
1 can (395 g) sweetened condensed milk
1 tsp vanilla extract
Pink food colouring (gel or liquid)

Step-by-Step Preparation

1: Prepare Your Tin

Line a 20 cm x 20 cm square baking pan with baking paper, allowing the sides to overhang for easy removal.
Lightly grease the paper if desired for an easier release.

2: Combine the Base Mixture

In a large mixing bowl, combine the sifted icing sugar and desiccated coconut.
Stir with a wooden spoon or spatula until evenly mixed.
Add the sweetened condensed milk and vanilla extract.
Mix until the ingredients come together into a sticky but mouldable dough.

3: Divide and Colour the Mixture

Split the mixture evenly into two bowls.
Leave one half plain for the white layer.
In the second bowl, add a few drops of pink food colouring and mix thoroughly.
- Adjust to your desired shade — soft pink is traditional.

4: Press the Layers into the Tin

Press the white mixture evenly into the base of the prepared pan.
- Use the back of a spoon or your hands to flatten and smooth the layer.
Add the pink mixture on top of the white layer and press evenly to create a smooth finish.
- Try to align the corners for clean layers when cutting.

5: Chill and Set

Cover the pan with plastic wrap or foil.
Place in the refrigerator to chill for at least 4 hours, or overnight, until firm.

6: Slice and Serve

Once firm, lift the Coconut Ice from the pan using the baking paper.
Place on a cutting board and use a sharp knife to cut into small squares or rectangles.
Wipe the knife clean between cuts for neat edges.

Variations

Chocolate Coconut Ice: Add 2 tbsp cocoa powder to one layer for a chocolate twist.
Layered Rainbow Ice: Divide mixture into 3–4 colours for a rainbow effect.
Toasted Coconut Version: Use lightly toasted desiccated coconut for a deeper flavour.
Flavoured Coconut Ice: Swap vanilla extract for rosewater, mint, or orange essence for a unique flavour.

Cooking Notes

Coconut Ice is traditionally no-bake, but some older recipes involve gentle heating — this version keeps it simple.
Use gel food colouring for vibrant hues without adding too much liquid.
Desiccated coconut is important for the right texture — shredded or flaked coconut will not work the same.

Serving Suggestions

Serve in paper sweet cases or mini cupcake liners for presentation.
Wrap individually in cellophane with ribbon for homemade gift bags.
Add to holiday dessert platters alongside fudge, nougat, and truffles.
Store chilled in airtight containers for parties or after-school treats.

Storage

Store in an airtight container in the fridge for up to 2 weeks.
Best kept cool to maintain shape, especially in warm weather.
Coconut Ice does not freeze well due to the texture changes after thawing.

Tips for Success

Sift the icing sugar to avoid lumps and create a smooth texture.
Press each layer firmly and evenly to prevent crumbling.
Let it set completely before slicing to achieve clean, neat layers.
Use a hot knife (dipped in warm water and dried) for clean cuts.
Don’t over-mix the coloured layer or it may become streaky.

⏱️ Time Overview

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: Approx. 4 hours 15 minutes (with chilling)

🧾 Nutritional Information (Per Square – Approx. for 36 pieces)

Calories: 120
Fat: 5 g
Carbohydrates: 18 g
Sugar: 17 g
Protein: 1 g
Sodium: 25 mg

FAQs

Q: Can I use shredded coconut instead of desiccated?

A: It’s not recommended. Desiccated coconut creates the classic dense, chewy texture. Shredded coconut is too coarse.

Q: Can I make it dairy-free?

A: Yes — use a dairy-free condensed milk alternative, available in many health food stores.

Q: Can I use colouring in both layers?

A: Absolutely! Try soft pastel pink and baby blue, or make a rainbow by dividing the mix into multiple layers.

Q: Is Coconut Ice gluten-free?

A: Yes — this recipe is naturally gluten-free, but always check ingredient labels for cross-contamination.

Q: Can I make this ahead of time?

A: Yes, Coconut Ice is ideal for making ahead. Prepare it up to a week in advance and store chilled until needed.

Conclusion

This old-fashioned Coconut Ice recipe is a timeless Aussie favourite — simple, no-bake, and irresistibly sweet. Whether you’re making it for a family gathering, a festive dessert tray, or just because you’re craving a nostalgic treat, this two-tone coconut delight never fails to impress.

With its pretty pink and white layers, soft chewy texture, and pure coconut flavour, it’s a wonderful sweet to keep in your recipe box for generations to come.

So grab your mixing bowl, a tin of condensed milk, and a handful of coconut — and whip up a batch of this classic treat today!

Coconut Ice – Classic No-Bake Australian Confectionery Treat

Author: Imili Johnson
Total Time: Approx. 4 hours 15 minutes (with chilling)

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Ingredients

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