Cherry Coconut Ice (with 4 Variations)

This Cherry Coconut Ice recipe is a great variation to plain coconut ice. It’s no bake, it’s super easy to throw together, and it takes around 10 minutes to make! I have 4 other variation too, which you can grab from the bottom of this post!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep a baking tin with baking paper. You can either use a 20cm X 20cm tin (for thinner coconut ice bars), or a 15cm X 15cm tin (for thicker squares).

Step 2

Sift the icing sugar and salt into a mixing bowl.

Step 3

Pour in the condensed milk, and mix it until it's combined.

Step 4

Add the desiccated coconut, about a third at a time, and continue mixing until it's incorporated.

Step 5

Divide the coconut ice equally between 2 bowls (roughly 430g in each). Add the chopped glace cherries and colorant into one bowl, mixing them through evenly (you may need to mix it with your hands to achieve this).

Step 6

Place the plain white coconut ice into your prepped tin, squishing it flat and ensuring it's even. Using the backend of a spoon is a great way to get it even and tightly packed.

Step 7

Then repeat this with the pink cherry coconut ice, creating 2 layers.

Step 8

Place the tin into the fridge to set for an hour. Once set, cut it into squares (3,5cm X 3,3cm) or bars (4cm X 7cm), depending on the tin size you used to make it.

Step 9

Store in an airtight container to keep fresh. Enjoy!

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