Boiled coconut ice was one of my favourite things to make as a kid – I used to use the recipe on the side of the sugar packet until quite recently, well, until I discovered this no-cook coconut ice and my life changed forever! Because nobody likes standing over a boiling pot of sugar in the middle of summer!  Icing sugar, condensed milk and coconut make a deliciously creamy treat, especially when layered with tart raspberries. Make it extra special and drizzle or dip it in dark chocolate – or white chocolate!

Raspberry Coconut Ice Hearts

Makes 24


2 cups Natura Sugars Demerara icing sugar, sifted

3 1/2 cups desiccated coconut

1 can (397g) condensed milk

½ tsp vanilla extract

2 drops rose water (optional)

pink food colouring

60g blended, fresh raspberries.


Line a 20cm square cake tin with baking paper. To make the coconut ice, place the icing suga