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Easy Vegan Coconut Ice

An easy recipe for coconut ice. A sweet coconut fridge cake cut into bite-sized pieces.
Prep Time15 minutes
Total Time15 minutes
Course: Easy Vegan Cakes, Bakes & Desserts
Cuisine: British
Keyword: coconut ice, retro sweets, vegan candy, vegan coconut ice, vegan sweets, war recipes, war time recipes
Servings: 40 bites
Calories: 71kcal

Ingredients

  • 200 g desiccated coconut
  • 200 g vegan condensed milk
  • 250 g icing sugar (plus extra for dusting)
  • 4 drops pink or red food colouring

Instructions

  • Line a brownie tin.
  • Divide the coconut, condensed milk and icing sugar. Two bowls of each ingredient, each containing half the mixture.
  • Pop half the coconut in a freezer bag with a few drops of food colouring, seal securely and shake well to colour. pour back into
    the bowl and set aside, we are making the white layer first.
  • Add the white coconut, half the icing sugar and half the condensed milk to a mixing bowl. Mix well with a spoon or spatula, then bring together with clean hands.
  • Press this into the lined brownie tin. It will fill about half of the tin, maybe a little more.
  • Use the back of the spoon to smooth the surface.
  • Add the pink coconut into a clean mixing bowl with the other half of the icing sugar and condensed milk.
  • Mix, bring together and press in an even layer on top of the white layer. Use the back of a spoon again to smooth it.
  • Leave to set, see notes below for options.
  • Once set dust with icing sugar and cut into small squares. I cut it into 5 lengths then cut into 8 pieces for each length, but you can cut it as big as you like.
  • See notes below for storing info.
  • Enjoy!

Notes

  1. Gel is the best food colouring for bakes and no-bakes as the colour is strong, you only need a little and it doesn't alter the flavour. Just check it is suitable for vegans.
  2. Coconut ice can be left out to set overnight or set in the fridge in a couple of hours.
  3. Once it is cut it can be kept for up to 2 weeks in an airtight container.
  4. If you cut it into 40 pieces like I did, each piece is 63 calories.

Nutrition

Serving: 40g | Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg