Coconut Ice is an absolute classic sweet treat and I have the perfect easy, 3 ingredient recipe that is absolutely fool proof.
Coconut Ice is a childhood classic for New Zealanders and for anyone who doesn’t know what coconut ice is (gasp!) it is a super sweet, sugary, no bake, coconut slice that is sometimes coloured pink. I sometimes class coconut ice as more of a lolly than a slice due to its sweetness.
A fun little fact about me. When I was around 8 or 9 years old I thought it would be fun to set up a stall and sell coconut ice with one of my friends. (My love of baking started young!) So off we went to the supermarket to gather ingredients and made our batch of coconut ice. While we waited for it to set we made a sign and my mum helped gather all the bits and pieces we would need for this stall. After bagging all the coconut ice, we set up the stall outside the local park which happened to be directly across the road from my house so my mum could keep an eye on us. For the first couple of hours no one came by but once we made our first sale, word spread and we sold out within the next hour or so! We made over $20 I believe and so we decided to do it again it he next weekend.
After doing this a few times I thought it would be fun to expand the ‘business’ by making sherbet as well. This was also a success. We often had people buy a bag of one of our products and then come back and buy a whole lot more they loved it so much! I believe we sold out everytime! (Not bad for children eh?!)
We did this a handful of times over a couple of years and then as we got older we stopped but I will always remember that as one of my first tastes of being an entrepreneur and of how fun and exciting it all was.
Since won’t find me selling coconut ice at stall outside a park anymore, I decided the easiest way for everyone to enjoy coconut ice was to post the recipe, so here you go!
- 1 Tin Condensed Milk
- 3 Cups Desiccated Coconut
- 1 and 1/2 Cups Icing Sugar
- Red Food Colouring, optional
- Grease a 9x9 pan and set aside.
- Place the condensed milk, coconut and icing sugar in a bowl and mix until all combined.
- The mixture will be very tough and sticky.
- Add a few drops of red food colouring if you desire pink coconut ice.
- Place the mixture in the prepared pan and spread it in a even layer.
- Place it in the fridge for at lest 2 hours before slicing.
- Store it in a airtight container in the fridge for up to a week.