Make Your Own Coconut Ice | Recipe

If there is one thing I love in this world, it's most definitely coconut. I like to eat it, I like to shower in it, I love it in body lotions, I love it in perfumes. You get the jist! For Chris and I, Coconut Ice is a bit of a guilty pleasure. We really love it, but it's actually quite hard to find in shops and it's definitely quite pricey too. So when Chris suggested making our own, I was completely on board with the plan! 

To make Coconut Ice, you just need four ingredients and it really isn't the slightest bit complicated. You will need:

• 397g can condensed milk
• 350g desiccated coconut
• 350g icing sugar
• Vanilla extract
• A square cake tin 
• Some greaseproof paper
• OPTIONAL: Pink or red food colouring

STEP ONE

Take your cake tin and line it with your greaseproof paper, this will stop the Coconut Ice mixture sticking to the tin.

STEP TWO

Take your condensed milk into a pour it into a big bowl, you then want to add the icing sugar, coconut and a couple of drops of vanilla extract and mix really well. The mixture will get very thick and quite hard to mix, so we make use of our handy hand wisk. 

STEP THREE

At this stage you have two options! If you to, you can go traditional and make half your mixture pink. Or you can just leave your mixture white (I quite like the idea of adding some glitter to the white and giving Coconut Ice as a Christmas gift). If you want to colour half your mixture, you need to split into two bowls and add a few drops of pink or red food colouring the pink half.

STEP FOUR

Spoon your mixture into your cake tin! If you have chosen to do two colours, spoon the white mixture in first and then layer the pink over the top. You need to press the mixture into the tin and then loosely cover and leave in a cool place overnight.

STEP FIVE

After leaving the mixture to set, lift it from your cake tin using the greaseproof paper. You should then cut the Coconut Ice into roughly 40 pieces and then it's ready to serve! You can keep this Coconut Ice for up to three weeks in a tin, but it never lasts that long in our house!