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
Prep Time
25 min
Total Time
2 hr
Prep Time
25 min
Total Time
2 hr
  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
  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.
The Kate Tin

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