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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! 

Coconut Ice

 

Raspberry and White Chocolate Coconut Ice
Yields 24
Print
Prep Time
25 min
Total Time
2 hr
Prep Time
25 min
Total Time
2 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
24
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 260g (2 cups) icing sugar, sifted
  2. 280g (3 1/2 cups) desiccated coconut
  3. 1 can (397g) condensed milk
  4. 2.5ml (½ tsp) vanilla extract
  5. 100g The Kate Tin White Baking Chocolate, melted
  6. 60g fresh raspberries, blended
  7. deep pink food colouring
Instructions
  1. 1. Line a 20cm square cake tin with baking paper.
  2. 2. To make the coconut ice, place the icing sugar and coconut into a large mixing bowl.
  3. 3. Add the condensed milk and vanilla and mix well.
  4. 4. Divide the mixture between two bowls and mix the white chocolate into one bowl.
  5. 5. Press the white chocolate mix into the lined baking tin to form a smooth layer.
  6. 6. To the remaining coconut ice, add the raspberries and food colouring.
  7. 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.
  8. Once slightly firm, unmould the coconut ice then slice into squares.
  9. 9. Place on a lined baking sheet, uncovered, for 1-2 hours until firm.
  10. 1. Store in an airtight container for up to 4 weeks.
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calories
0
fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/