Coconut ice

A classic childhood treat.

  • 20 mins preparation + refrigeration
  • Makes 64
  • Print
Coconut ice is an ever-popular sweet treat, where you're looking for something quick and easy to bring along to a cake stall, a kids' party, or to add to a dessert bar - these pastel pink sweets always go down a treat.


  • 5 1/4 cup (840g) icing sugar
  • 2 1/2 cup (200g) desiccated coconut
  • 395 gram canned sweetened condensed milk
  • 1 egg white, lightly beaten
  • pink or peach food colouring


  • 1
    Grease a 19cm (8-inch) square cake pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over
    the sides.
  • 2
    Sift icing sugar into a large bowl; stir in coconut, then condensed milk and egg white until almost combined. Use your hands to finish combining the ingredients well.
  • 3
    Divide mixture into two bowls; tint one mixture with pink or peach colouring. Press coloured mixture into pan; level the surface. Top with remaining mixture; level the surface.
  • 4
    Cover pan; refrigerate about 3 hours or until set before cutting into squares.
How to make coffee coconut ice
  • 5
    Dissolve 2 teaspoons instant coffee granules in 1 teaspoon boiling water. In step 3, add coffee mixture to one bowl of mixture instead of food colouring, with an extra 2 tablespoons desiccated coconut.

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