Coconut Ice Candy Recipe: Classic No-Bake Sweet Treat

Coconut Ice is a timeless sweet treat. This foolproof, no-bake recipe uses just three main ingredients and is quick and easy to make — perfect for a nostalgic snack or a simple homemade confection.

In New Zealand and many other places, coconut ice is a childhood favourite. It’s a very sweet, sugary slice made from desiccated coconut, condensed milk and icing sugar. Often, one layer is tinted soft pink for a classic look. Because it’s so sweet, some people think of it more like a candy than a traditional slice.

A personal memory: when I was around eight or nine I set up a stall with a friend to sell coconut ice. We bought the ingredients, made a batch, bagged the pieces and set up outside the park near my house while my mum kept an eye on things. Sales were slow at first, but once we made our first sale word spread and we sold out quickly — earning over $20. We repeated it the next weekend and later added sherbet to our offerings. It was a fun early lesson in entrepreneurship and a memory I still smile about.

I’m no longer running a stall, but I still love sharing this simple recipe so everyone can enjoy coconut ice at home. Below is an easy, SEO-friendly recipe with clear steps and practical tips.

Coconut Ice

A classic sweet treat: an easy, three-ingredient, no-bake coconut slice that sets firm in the fridge. Great for gifting or serving at morning tea.

Prep Time
5

Chilling
2

Total Time
2 5

Course: Dessert, Snack

Cuisine: American

Servings:
16 Pieces

Calories:
178kcal

Author:
Emma Burton

Ingredients

1 Tin Sweetened Condensed Milk (400g)
3 Cups Desiccated Coconut
1 and ½ Cups Icing Sugar
1-2 Drops Red Food Colouring (optional)

Instructions

Grease a 9″ x 9″ (23 x 23 cm) pan and set aside.
Combine the condensed milk, desiccated coconut and icing sugar in a large bowl. Stir until well combined — the mixture will be thick and sticky.
If you want the traditional pink layer, add one or two drops of red food colouring and mix until the colour is even.
Press the mixture firmly and evenly into the prepared pan. Smooth the surface with a spatula or the back of a spoon.
Chill in the refrigerator for at least 2 hours, or until firm, before slicing into pieces.
Store coconut ice in an airtight container in the fridge for up to one week.

Nutrition

Calories:
178
kcal

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