Coconut ice squares are a classic no-bake confection made with sweetened condensed milk, desiccated coconut, and sugar. Traditionally colored in pink and white layers, these squares are delightfully sweet, chewy, and perfect for gifting or serving at parties.

Why You’ll Love This Recipe

No Baking Required: A perfect treat that sets in the fridge without the need for an oven.
Visually Appealing: Classic pink and white layers add charm to dessert trays.
Ideal for Gifting: Cut into neat squares and wrapped, they make a beautiful edible gift.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Icing sugar
Sweetened condensed milk
Desiccated coconut
Vanilla extract
Pink food coloring

Directions

Prepare Mixture:
In a large bowl, mix icing sugar, sweetened condensed milk, and vanilla extract until smooth.
Add Coconut:
Stir in desiccated coconut gradually until mixture is firm but pliable.
Divide and Color:
Divide the mixture in half. Leave one half plain and tint the other half with a few drops of pink food coloring.
Layer in Pan:
Press the white layer firmly into a parchment-lined square tin. Then layer the pink mixture on top, pressing down evenly.
Chill:
Refrigerate for at least 3–4 hours or until firm.
Slice and Serve:
Once set, remove from the tin and cut into even squares.

Servings and timing

Servings: 24 small squares
Preparation Time: 15 minutes
Chilling Time: 4 hours
Total Time: 4 hours 15 minutes

Variations

Flavor Twist: Add almond extract, rosewater, or lemon zest.
Color Options: Use pastel shades or layer more colors for a rainbow effect.
Chocolate Dipped: Dip finished squares in melted chocolate for a modern touch.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Reheating: Not necessary, as these are served chilled or at room temperature.

FAQs

Is coconut ice meant to be hard or soft?

It should be firm enough to hold its shape but soft and chewy when bitten into.

Can I use fresh coconut instead of desiccated?

Desiccated coconut is preferred for texture and shelf stability; fresh coconut contains moisture and may spoil faster.

Can I freeze coconut ice?

Yes, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Why is my coconut ice crumbly?

Too much coconut or not enough condensed milk can make the mixture dry. Measure accurately.

Can I make coconut ice vegan?

Yes, use a vegan condensed milk alternative.

Do I need to cook coconut ice?

No, it is a no-cook recipe that sets in the fridge.

Can I reduce the sugar?

Reducing sugar may affect the texture and structure. Coconut ice is traditionally very sweet.

Can I use gel food coloring?

Yes, gel or liquid food coloring both work well. Use sparingly.

How do I cut neat squares?

Use a sharp knife and clean it between cuts. Chilling the mixture fully makes slicing easier.

Is coconut ice a candy or a dessert?

It is a traditional sweet or candy, often served in small squares.

Conclusion

Coconut Ice Squares are a nostalgic, no-bake treat that brings both color and sweetness to your dessert table. With their simple preparation and delightful appearance, they’re a favorite for holidays, bake sales, and homemade gifts.

Coconut Ice Squares

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Coconut ice squares are a sweet, no-bake treat made with desiccated coconut, condensed milk, and powdered sugar, often layered or tinted for a classic pink and white appearance.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 25 squares 1x
Category: Dessert
Method: No-Bake
Cuisine: British
Diet: Vegetarian

Ingredients

Units Scale

3 1/2 cups powdered sugar
2 1/2 cups desiccated coconut
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract
Pink food coloring (optional)

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Instructions

Line an 8×8-inch square baking pan with parchment paper.
In a large bowl, combine powdered sugar and desiccated coconut.
Stir in sweetened condensed milk and vanilla extract. Mix until a thick, sticky dough forms.
Divide the mixture into two equal portions.
Press one half evenly into the bottom of the prepared pan to form the white layer.
Add a few drops of pink food coloring to the remaining half and mix until color is evenly distributed.
Press the pink layer on top of the white layer, smoothing it out evenly.
Refrigerate for at least 2 hours or until firm.
Once set, lift from the pan and cut into small squares to serve.