Raspberry Coconut Ice

Raspberry Coconut Ice

I’ve been meaning to create this recipe for a while, it’s very easy and very tasty! There is no baking or heating involved and the recipe only contains four ingredients yet these are sure to impress and would make a wonderful homemade gift if you popped some squares into a pretty little bag or box.

For those not familiar with this delicious candy, coconut ice are a dense, crumbly fudge-like confection. Desiccated coconut is compacted with sugar and condensed milk into squares. Originally they would have been made on the hob, boiling the mixture until thick but using condensed milk removes this step making them so wonderfully simple to make.

Traditionally there is a white layer and a pink layer, the pink being produced from food colouring.

It’s perfect for making with children, there’s no danger whatsoever other than cutting it up after it’s set and they love getting their hands stuck in.

The pink layer in my coconut ice is coloured, and flavoured with freeze-dried raspberry powder which looks really pretty. The taste of raspberry goes brilliantly with the coconut and means that the pink colouring is totally natural. I love the grainy, pink flecks it leaves in the ice too.

You can of course make this recipe without the raspberry powder, just add a couple of drops of red or pink food colouring to one half of your mixture instead, but you really should try it at least once.

I made these yummy sweets on my birthday, we were cosy camping in our van in a small town in Northumberland near Kielder Water. At this time of year it gets dark so early and I think I notice it more when we’re in the van, you feel so much more connected to the outdoors.

Night had fallen, yet it was a little to early for tea so I set about making these. You need to leave the mixture to set overnight so making them in the evening is perfect.

The next morning I cut the ice into squares then we set off to Kielder Water and had a wander around.

We’ve never been before, the lake is a manmade reservoir created by damming the North Tyne River and is surrounded by forest. There were a few walking trails, as well as mountain biking and pony trekking.

Visiting it in mid November is definitely visiting it out of season, the visiter centres and the like were closed.

The weather was pretty poor too, it was wet and cold but we made the most of it and got some fresh air! There were a few ‘mushrooms’ dotted about, like this one topped with The Caterpillar, looking suspiciously like Timothy Spall.

“‘What do you mean by that?’ said the Caterpillar sternly. ‘Explain yourself!’

‘I can’t explain myself, I’m afraid, sir’ said Alice, ‘because I’m not myself, you see.’

‘I don’t see,’ said the Caterpillar.”

This little lake is the rather appropriately named Bakethin {!} reservoir! We walked over that viaduct on the left of the picture later on.

Raspberry Coconut Ice

  • 225 g icing sugar
  • 200 g sweetened condensed milk
  • 200 g desiccated coconut
  • 2 tbsp freeze-dried raspberry powder {or strawberry would be good}

First things first, fill your sink, or a basin with hot soapy water, your hands are going to get messy! Give them a good scrub now so they’re spotless, now you can get candy making!

Into a large bowl, sift the icing sugar in then add the condensed milk. I find putting the bowl onto my scales, setting them to zero then pouring over the condensed milk is the easiest, cleanest way to measure it out. Stir the two together with a wooden spoon until the sugar in saturated by the milk.

Add the desiccated coconut and start stirring it in, it will start to get really stiff. Now get stuck in with your hands. Work the coconut in until you get a thick, slightly sticky coconut paste. Half it.

With the first half, flatten it into a disc and roll it and shape it into a flat square on either parchment paper or a non stick mat. The square needs to be around  15 cm/6 inches in length and 1 cm/half inch in height. You don’t need to be too specific. You could press it into a lined 15 cm square tin if you liked.

With the other half, work the freeze-dried raspberry powder in with your hands then do the same, flatten it roughly with your hands into a square and lay it over the white layer. Use your rolling-pin to work it out to the corners. The mix might feel a little dryer, this is because of the raspberry powder, it will set fine. Don’t worry if it doesn’t look very neat, you can tidy  the edges when you come to cutting it into squares. Leave it to dry over night, I loosely folded over the edges of my silicon mat, it doesn’t need chilling or an air tight container.

Cut it into cubes then next day with a sharp knife, the paste with have solidified. Store in an airtight box or bag.

Pin This Recipe For Later

Raspberry Coconut Ice

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By Rachel A Davis   Follow on Bloglovin

15 Responses

  1. Love how delicate these look…they’d be perfect for a baby girl shower!

  2. Gorgeous food and photos…as always! Good use for that can of condensed milk that’s been rattling around the cupboard for months.

  3. Jorie says:

    So cute! I have never heard of coconut ice before, but that is something I love about your blog. It’s educational too! 🙂

  4. i didn’t realise it was so easy to make! love the pic of you. so pretty x

  5. Dave says:

    Love the picture with you and the mushrooms! Looks like you had a great time next to the lake…

  6. Happy birthday! So pretty 🙂

  7. mmmarzipan says:

    They look lovely! And what a sweet and pretty gift to make for someone! Must try! 🙂 Hope you had a lovely birthday x

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