Coconut Ice

Ingredients

• 500 gCaster sugar
• 275 mlMilk
• 200 gDesiccated coconut
• A few drops (optional)Pink food colouring

Instructions

1. 1

   Line the tin

   Line a 20 × 20 cm baking tin with greaseproof paper and put it to one side.

2. 2

   Dissolve the sugar

   Put the milk and sugar in a large pan. Warm over a low heat, stirring now and then, until the sugar granules have dissolved.

3. 3

   Add the coconut

   Stir in the coconut and, if using, a few drops of pink food colouring.

4. 4

   Boil the mixture

   Bring the mixture to the boil, stirring continuously for 10–15 minutes.

5. 5

   Check the texture

   When the mixture is thick and sticky and clings together, take the pan off the heat.

6. 6

   Fill the tin

   Leave the mixture to cool a little, then spoon it into the lined tin. Use the back of a spoon to press it into the sides and corners.

7. 7

   Set and slice

   Leave to set for 2 hours, or ideally overnight. Once firm, cut into individual squares or slices.

What is Coconut Ice?

Coconut Ice is a British no-bake sweet made by cooking sugar and milk with desiccated coconut, then leaving the mixture to set. It is often pressed into a tin and cut into small squares or slices.

This version uses a short list of ingredients and an optional pink tint for its familiar two-colour look. The recipe is described as a family favourite, making it well suited to nostalgic treats and homemade gifts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 856 calories, 6g protein, 134g carbs, 34g fat.

The sugar provides most of the carbohydrates, while the desiccated coconut contributes most of the fat and some of the fibre and protein. Milk adds a smaller amount of protein and fat; serve a piece with fresh fruit if you would like to balance the plate.

Why the ingredients matter

Caster sugar: its fine crystals dissolve readily in the milk, helping the mixture cook evenly.

Desiccated coconut: this gives the sweet its distinctive flavour and texture, while helping the cooked mixture hold together as it cools.

Pink colouring: it is optional and adds colour rather than changing the method; use just a few drops.

Dissolving the sugar

Low heat: warm the milk and sugar gently, stirring occasionally until you can no longer feel sugar granules in the mixture. Starting with dissolved sugar helps avoid a grainy result.

Keep an eye on the pan as the mixture heats. Once the coconut is added and it comes to the boil, the method calls for continuous stirring.

Knowing when it is ready

Texture cue: after 10–15 minutes of boiling and stirring, the mixture should be thick and sticky and cling to itself. These visual cues are more useful here than relying on the clock alone.

Take the pan off the heat once it reaches that stage. Let it cool a little before spooning it into the tin, so it is easier to handle.

Pressing and setting

Even layer: use the back of a spoon to push the mixture into the tin’s corners and along its sides. This helps the slab set in a shape that is easy to portion.

Patience: allow at least 2 hours for setting, or leave it overnight for the recipe’s preferred longer rest. Cut it only once it is firm.

Serving and sharing

Cut the set mixture into squares or slices, adjusting their size to suit the occasion. Smaller pieces can be convenient for a bake sale or a gift box.

Coconut Ice is a sweet treat to serve alongside tea or coffee. For a more balanced plate, pair a piece with fresh fruit.

Recipe notes & tips

• Use a large pan so there is room to stir continuously once the mixture boils.
• Dissolve the sugar fully over a low heat before adding the coconut.
• Stir steadily during the 10–15 minutes of boiling to keep the mixture moving.
• Use the thick, sticky texture and the mixture clinging together as cues that it is ready.
• Press the mixture into the tin’s corners with the back of a spoon for an even slab.
• For easier cutting, wait until the mixture has set fully.

Variations

• Leave it white: omit the optional food colouring for an uncoloured version.
• Tint it pink: add a few drops of pink food colouring with the coconut.
• Cut small squares: make bite-sized pieces for a sharing plate.
• Cut larger slices: portion it into more substantial pieces for gifting.

Common mistakes to avoid

• Heating too quickly: the sugar may not dissolve evenly; keep the pan over a low heat at first.
• Stopping before the sugar dissolves: undissolved granules can affect the texture; stir until they are gone before adding the coconut.
• Leaving it unstirred while boiling: the mixture needs continuous stirring for 10–15 minutes.
• Taking it off too early: cook until it is thick and sticky and clings together.
• Cutting before it sets: give it at least 2 hours, or ideally overnight, to firm up.

How to store

Once set, store the pieces in an airtight container in a cool, dry place. Keep them separated if needed to prevent sticking; reheating is not necessary.

Frequently asked questions