Coconut ice

Sensational as a dessert accompaniment or to enjoy on it's own, this simple, no-cook creation produces plenty of creamy, sweet blocks of coconut and dried cranberries to share.

  • 20 mins preparation
  • Makes 64 Item
  • Print


Coconut ice
  • 5 1/4 cup (840g) icing sugar, sifted
  • 2 1/2 cup (200g) desiccated coconut
  • 395 gram can sweetened condensed milk
  • 1 egg white, beaten lightly
  • rose pink food colouring
  • 1/2 cup (70g) cronies (sweetened dried cranberries), chopped finely


Coconut ice
  • 1
    Grease and line base and sides of a 20cm square cake pan with two strips of baking paper.
  • 2
    Combine the icing sugar and coconut in a large bowl. Use a wooden spoon and then your hands to mix in the condensed milk and egg white. Dust bench lightly with a little extra icing sugar and knead the coconut mixture to form a soft dough.
  • 3
    Divide the mixture in half; tint half with the rose pink food colouring, kneading the mixture to colour evenly. Knead the craisins into the pink mixture; press into prepared pan in an even layer. Top with the white mixture in an even layer, pressing down firmly. Cover; refrigerate for 3 hours or until firm.


This coconut ice can be made up to 1 week ahead. Keep in an airtight container in the refrigerator. Not suitable to freeze or microwave.