Coconut Ice is a retro slice that everyone of a “certain” age will remember. My Coconut Ice recipe contains just a few pantry items that are easy to find, but the adapted recipe gives this treat a more adult, lime and cranberry zing!
Key Takeaways
- Coconut Ice is a nostalgic treat, reimagined with lime and cranberry for a modern twist.
- The recipe is easy to make using pantry staples, appealing to both kids and adults.
- Coconut Ice can be made vegan and gluten-free by substituting certain ingredients.
- It’s a no-bake recipe, perfect for quick preparation and easy snacking.
- The article includes tips for storage, presentation, and variations for special diets.
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Estimated reading time: 19 minutes
What is Coconut Ice?
I’m sure some people will have very fond memories of coconut ice; others, like me, will be pleased the original version is fading into obscurity. Maybe some people have never even heard of it! If I’m honest, I’m not a fan of the original recipe, it’s ALL sugar and coconut.
My Cranberry Coconut Ice recipe features a lime zing that balances the sweetness, giving the retro treat a modern revamp and adding a touch of cranberry for festive colour and another mature flavour. So let’s get a bit creative.
I know desiccated coconut is not everyone’s favourite ingredient. It’s not really mine, but it is essential for the recipe. This is one of the first recipes I learned to make as a kid. My nan taught me to cook, and we started with this recipe as it is the easiest recipe! Eventually, we were cooking cookies, cakes, then cheesecake, mousse, and souffles. Remember it was the 1980s, so Chocolate Mousse and Soufflé of all flavours, hot and cold, were all the rage!
When I think of this recipe, I think of my nan. I also think of how sick I felt after eating too much coconut ice and licking the tin of condensed milk.
Coconut Ice Ingredients
Coconut Ice can be made with only the first 4 ingredients! Some traditional recipes will also include the egg white, others will add the cream of tartar, and some will use both! Now you know why kids love this treat so much! It is almost all sugar; that is how I made myself so sick as a child. We are going to make this a little more sophisticated by adding the additional 3 ingredients below.
Icing Sugar
Coconut ice traditionally uses icing sugar, either the mixture or pure icing sugar. Choose the pure icing sugar if keeping the sweet gluten-free is important to you.
Desiccated Coconut
Use the finely grated desiccated coconut so the slice remains smooth and easy to cut. Grated coconut is too large, making cutting messy and the pieces crumble.
Sweetened Condensed Milk
Another hit of sticky sugar! The condensed milk helps to bind the ingredients. If you are catering for a vegan, replace this with coconut condensed milk.
Red/Pink Food Dye
Red food colouring is the traditional colour. Use just a drop or two! I have made some that are all white that look really cute. For a natural colour you can add a few raspberries to the mixtures.
Egg White
Egg white is a non-compulsory ingredient which is used in some traditional recipes. It helps bind the ingredients, similarly to how it’s used in Royal icing.
Cream of Tartar
This is another non-compulsory, traditional ingredient. It is used to assist the egg in binding and gives the Coconut Ice a better texture once it has set.
What Makes This Recipe The Best Coconut Ice Recipe
Just three ingredients take this slice from a retro children’s party treat or fete staple to an adult-worthy snack. Be generous with the lime zest; it takes a lot to cut through all that sugar!
- Lime rind & juice
- Dried Cranberries
- 200g white chocolate melts
Why We Like The Recipe
No-Bake
No need to heat the oven or cook ingredients on the stove. This recipe is a child-friendly slice that can be made with just a bit of adult supervision.
Simple Ingredients
Ingredients are usually found in most pantries. So it is something that can be whipped up quickly without a special trip to the supermarket.
Vegan Coconut Ice Version
Swap out the condensed milk for condensed coconut milk, and you have a sweet suitable for vegans.
Gluten-Free Coconut Ice Option
Use pure icing sugar, and the sweet is also gluten-free.
To ensure the slice remains Gluten-free, care should be taken with the following ingredients:
- Icing sugar – Icing sugar mix contains cornflour but may also contain gluten. Use Pure Icing sugar or mill your own Icing sugar from regular white sugar. (see below)
- White chocolate may contain gluten. Check the label before purchasing. Choose a brand that specifically states that it is GF (Most Nestle chocolate is GF, but check the packet you are purchasing)
- Cream of Tartar is a byproduct of wine production (Potassium Bitartrate) and is naturally GF. But it doesn’t hurt to check the packaging to ensure nothing else has been added.
Coconut Ice Tips & Tricks
How to Make Pure Icing Sugar in the Thermomix
To make pure icing sugar, start with regular white sugar or caster sugar. Add it to the Thermomix bowl and mill it until it’s a fine powder. This is pure icing sugar, otherwise known as powdered sugar.
Method
Our recipe requires 550g of icing sugar
- Place 550g of sugar in the TM Bowl. 1 min/Speed 10.
- Scrape the bowl down and check the texture of the sugar. If there is even the slightest “grainy” texture remaining, repeat the process.
- Mill 30 sec/ Speed 10.
- Once again, scrape down the bowl and check the texture of the icing sugar. If it is as fine as regular icing sugar, you can continue the recipe.
Pure Commercial Icing Sugar
If you have ever purchased pure commercial icing sugar, you would know it becomes very lumpy! Those lumps are like rock! The Thermomix comes to the rescue here, too. Previously, as a neglected child of the 70’s, (my mother didn’t cook), so if I wanted something sweet, I had to bake it myself. The first step was to beat those lumps of sugar into submission. They needed to be fine enough to go through a retro hand sifter. Yes, I still have nightmares about this process. It was a long, messy, and sticky job.
Thankfully, the Thermomix process is:
- Add 550g of lumpy pure sugar into the TM bowl.
- set to 30 sec/Speed 8. Listen to the lumps clunk around.
- Repeat until all the lumps have given up the battle.
If the lumps are small, this will be a quick process, but if you have just one or two big lumps, it may take a few repeats.
Storage
Coconut ice keeps really well either in a sealed container or in the fridge. The sugar makes a great preservative.
Cooking With Children
I have some fabulous recipes on my website that are super easy to make with kids. I strongly believe that cooking from a young age teaches children not only to cook, but also gives them a love of food and a better understanding of what ingredients go into a meal.
How to Gift Wrap Coconut Ice for a Hamper Presentation
In 2012, I made Coconut Ice for another website and demonstrated a hamper presentation idea.
The picture above is from that photo shoot. I chose to keep the Coconut Ice white instead of the traditional two-toned white and candy pink. It’s a nice alternative way of presenting the treat at Christmas or at a child’s Birthday. Plus, it’s super easy when it’s all white and looks more sophisticated.
I used clear cellophane, cut it into squares, and a five-metre roll of pink ribbon. The cones are made from vellum paper. I had trouble finding the Vellum to make cones this time, so I presented it differently.
It was really easy to wrap the coconut ice like “lollies”, and I was really pleased with the result.
More Christmas recipe ideas are in my Christmas Hamper Recipe Round Up.
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Christmas Coconut Ice Recipe Revamp
Course: Afternoon Tea, Birthday, Christmas, Gifts, Kids, Party Food, Slice, Snack, sweet snackCuisine: American, Australian, English, Fusion60
servings20
minutes110
kcal1
27.5 x 17.5 x 3.3cm1
Thermomix20
minutesCoconut Ice is a retro slice ready for this adult revamp. Cranberries and lime give it a fabulous Christmas festive feel.
Ingredients
550 g icing sugar (4 cups)
¼ teaspoon cream of tartar
2 teaspoon lime rind 2 limes
350 g desiccated coconut 31/2 cups
395 g sweetened condensed milk *(use sweetened coconut milk for vegan)
20 g lime juice 1 TBS + 1 tsp
1 egg white *(omit for vegan)
150 g Dried Cranberries 1 cup (I use Ocean Spray)
1 drop red food colouring *if desired
60 g white chocolate melts
15 g dried cranberries chopped (½ oz)
Directions
- Line slice tray with baking paper
- Place the icing sugar, lime rind, and cream of tartar in the TM bowl. Blitz 5 sec/ Speed 8 550 g icing sugar,¼ teaspoon cream of tartar,2 teaspoon lime rind
- Add the coconut to the TM bowl. Combine 5 sec/Speed 4. 350 g desiccated coconut
- Add condensed milk, lime juice, and egg white. Combine 10 sec/ Speed 4. 395 g sweetened condensed milk,20 g lime juice,1 egg white
- Scrape down the bowl and repeat if necessary. 10 sec/ Speed 4.
- Remove the mixture from the TM bowl and place into a large bowl.
- Divide the mixture in half. Press half into the slice tray.
- Cover your hands in coconut oil.
- Add cranberries and food colouring to the remaining mixture. (if you are using it). Use your oiled hand to massage the colour and berries through the mixture until the colour is even. 150 g Dried Cranberries,1 drop red food colouring
- Press the pink layer of coconut ice onto the white layer gently.
- Melt the white chocolate in the microwave in short bursts. Stir in between. 4 x 30 seconds. 60 g white chocolate melts
- Drizzle chocolate over the slice.
- Decorate with extra chopped cranberries if desired. 15 g dried cranberries
- Cover and refrigerate for 2-3 hours or until set.
Notes
- GF Slice
To ensure the slice remains Gluten-free, the following ingredients must be used:
Pure icing sugar
White chocolate that specifically states GF (Most Nestle is GF, but check the packet you are purchasing)
Pure Icing Sugar
If you are using pure icing sugar, you will need to do the second step for one minute to break down any lumps.
Presentation:
The top picture shows how I made and presented the Coconut Ice for a different website in 2012. It’s a nice alternative way of presenting the treat on a Christmas or a child’s Birthday table.
I used clear cellophane, cut it into squares, and a five-metre roll of pink ribbon. The cones are made from vellum paper. I had trouble finding the Vellum to make cones this time, so I presented it differently.
It was really easy to wrap the coconut ice like “lollies” and I was really pleased with the result.
Cutting the Slice
Turn the slice onto a wooden board once it has set.
Use a knife and a ruler, and cut the Coconut Ice into 3cm by 3cm squares.
Vegan Slice
To ensure the slice remains vegan-friendly, the following ingredients must be used:
Sweetened coconut milk (Nestlé) in place of sweetened condensed milk
omit egg white
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site, I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
