This childhood favourite is all grown up, bursting with layers of fresh raspberries and melted white chocolate.
Coconut ice was one of my favourite things to make as a kid. For ages I used the recipe on the side of the sugar packet that involved boiling sugar syrup but until I discovered a no-cook version that’s quicker, smoother and doesn’t involve molten sugar.
I didn’t realize how sugary sweet the boiled coconut ice really is. The white chocolate adds flavour (not just sweetness) to the white layer, while the fresh raspberries add much-needed tartness to balance it all out. It’s a winner of a recipe that’s super easy to make with kids!
- 260g (2 cups) icing sugar, sifted
- 280g (3 1/2 cups) desiccated coconut
- 1 can (397g) condensed milk
- 2.5ml (½ tsp) vanilla extract
- 100g The Kate Tin White Baking Chocolate, melted
- 60g fresh raspberries, blended
- deep pink food colouring
- 1. Line a 20cm square cake tin with baking paper.
- 2. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl.
- 3. Add the condensed milk and vanilla and mix well.
- 4. Divide the mixture between two bowls and mix the white chocolate into one bowl.
- 5. Press the white chocolate mix into the lined baking tin to form a smooth layer.
- 6. To the remaining coconut ice, add the raspberries and food colouring.
- 7. If the mixture is still sticky, add a little coconut until it’s the same consistency as the white layer. 8. Press the pink layer on top of the white layer and allow to firm up for 1 hour.
- Once slightly firm, unmould the coconut ice then slice into squares.
- 9. Place on a lined baking sheet, uncovered, for 1-2 hours until firm.
- 1. Store in an airtight container for up to 4 weeks.