Coconut Ice

No cook, quick to make and super moreish! Only 4 ingredients...
Serves: 12
  • Ridiculously easy!

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins

    Cook time
    0 min

Each serving typically contains

  • Energy 957kJ 229kcal 11%
  • Fat 10.4g 15%
  • Saturates 8.7g 44%
  • Sugars 30.2g 34%
  • Salt 0.09g 1%

of an adult's Reference Intake (RI)
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Mix together the condensed milk and icing sugar. Stir in the coconut (mixture should be very stiff) and divide in half. Colour one half of the mixture pale pink, keep mixing until you have an even colour.
  2. 2. Double line a small plastic box with baking parchment or cling film before placing the white coconut ice on the base, pressing into a bar shape. Form the pink coconut ice into a similar shape and press firmly together.
  3. 3. Leave 2-3 hours until firm and cut into squares. Keep refrigerated in an airtight container and use within 3 weeks.
  4. Try making half chocolatey by adding melted chocolate into the mixture!

Discussion Board

  • mdog
    May 01, 2015
    yeh man
  • Cyril456
    March 06, 2015
    Very easy and yummy. Husband loves it. If you multiply sugar and coconut by 1.75, you can use the whole can of condensed milk.
  • Katja
    December 21, 2014
    I make a variant of coconut ice using the caramel. Add toasted coconut n chopped almonds. Drizzle with melted chocolate after cut into squares.
  • Cumbrianangel
    June 10, 2014
    Have just made my 2nd back, so simple and quick to make! Will be bagged up along with your choc. fudge to sell on our WI stall this Saturday.
    My dad used to love coconut ice - this one's for you dad :-)) x
  • Blondie24
    May 31, 2014
    Made this day before yesterday to take into work tonight. Tried to flavour the pink side using strawberry essence but don't think I needed too as its a very nice flavour without. Hope work like them :-D
  • DD Cakes
    April 14, 2014
    i made this to go with an afternoon tea party.....there was nothing left. It took a while to dry but the chocolate variety is now known as bounty bites by my kids! I would leave it to dry to cut. i was greedy and cut it early so it was misshapen.
  • Bezza o
    January 26, 2014
    Reminds mr of my childhood making it fir my nan, scrummy and easy
  • Liz
    January 10, 2014
    I've made the coconut ice twice for my son to take on duke of Edinburgh award expeditions. He doesn't like dried fruit or chocolate, so it was ideal to provide the extra calories he needed to eat and could be nibbled through the day. There was no need to worry about how long it would keep. I made double the amount here using a whole tin of condensed milk. The second time it wouldn't set hard because I had used a smaller packet of coconut. It still tasted as good though.
  • mimig
    December 23, 2013
    Can I make coconut ice using carnation caramel?

    Carnation says:
    Hi Mimig, Carnation Caramel has a toffee like flavour and colour and so is not appropriate for this recipe.
  • KFraser
    December 07, 2013
    I usually double this recipe and have four different colours! It makes nice and chunky thick pieces!
  • Lerryn
    November 19, 2013
    A can holds 397g, the recipe requires 200g. What can I make using the left over Carnation milk please?

    Carnation says:
    Hi Lerryn, why not try our delicious choc chip cookies!
  • Jamie
    November 15, 2013
    This is the first time I have used condensed milk in a recipe and I have to say I am disapointed. I was expecting it to be a liquid but it was more of a runny caramel texture and brown in colour which has resulted in the plain part of the coconut ice looking brown ish and the coloured half (which I used red food colouring in) looking more like raw minced beef and not that appetising.

    Carnation says:
    Hi Jaimie, it sounds as though you may have bought the Carnation Caramel. This is a different product to the Sweet Condensed Milk. The Caramel is a toffee like product that is a result of heating the tins of condensed milk for about 3 hours until the consistency, colour and flavour changes. The caramel is perfect for an easy banoffee pie!

    It's currently in the fridge setting now, hopefully it will taste better than it looks
  • Snoozie
    November 14, 2013
    Hi there, can you explain in more detail, how to put the mixture into the Tupperware? Do you pack the mixture right in to the edge of the box or just have a bar shape loose in the middle? Many thanks...

    Carnation says:
    Hi Snoozie, the easiest is to press the coconut ice into the corners of the dish so that you have an even layer of mixture. This will make it easier to cut into squares.
  • Barb
    November 06, 2013
    Can this candy be frozen

    Carnation says:
    Hi Barb, we don't recommend freezing the coconut ice but it will keep for about 3 weeks in an airtight container
  • dumpydoo
    October 31, 2013
    If you want a reminder of your childhood at fairs then you need to make this recipe. Took me straight back there. Yummy.
    October 22, 2013
    i made these last wk but i made them in small balls and covered in cooking choc,,, didn't last long enough for my kids lol,, they were lovely
  • Igirliphone
    September 15, 2013
    I haven't made it yet but I'm going to try using strawberry icing and chocolate for other Half first time I've seen strawberry icing sugar saves food colouring as it can stain your fingers and mark your clothes or other mixtures you may be making the same time I'm also making the chocolate fudge some plain and half with chopped hazelnuts in I hope they come out well as its my mothers birthday and anniversary so traveling up to visit and making them there for all family to share. Fingers crossed.

    Carnation says:
    Good luck Penelope, sounds like a wonderful treating for a celebration!
  • Dog Lover
    September 15, 2013
    I love violet and rose flavourings. I just made this coconut ice with half of each flavour and crystalised violet and rose petals.

    Carnation says:
    Hi Linda, sounds delicately delicous!
  • Stef
    July 24, 2013
    Rather than make bars of coconut ice i rolled the mixture into balls placed in the fridge to go hard and then dipped half in milk chocolate and half in dark chocolate and named them bounty bites!! they were a hit with all my family and so easy to make!!

    Carnation says:
    Hi Stefanie, great idea! Perfect with Christmas round the corner. Why not pop them into bags as gifts!
  • sweet Obsessions
    June 16, 2013
    Hi i made this with the kids for fathers day, they loved making it. we then made a second batch left it white set it in an ice cube tray. Once set dipped them into melted chocolate and left them to set it was like making our own Bounty bars..... very Scrummy

    Carnation says:
    What a lovely idea Michelle! Sounds great :)
  • silverskater
    May 19, 2013
    I've just made this as a 'Neapolitan' with a pink layer flavoured with geranium, a plain white and then a dark chocolate layer - it looks lovely and so easy to make. My family are looking forward to trying it at a get together this afternoon.

    Carnation says:
    WOW Christine that sounds amazing!! What a lovely idea :)
  • maxine
    March 24, 2013
    Hi how long would the shelf life be if put into cello sweet bags and not stored in fridge? as was considering making some for a fundraising event.
    I would also like to know the same for the fudge and peppermint creams.
    Thank you

    Carnation says:
    Hi Lorraine, we would suggest 3 weeks for the ulitmate fudge recipe and about a week for the coconut ice and peppermint creams. Good luck with your event!
  • Mungbean
    March 10, 2013
    How much chocolate would you recommend to put in as that sounds lush. Can't wait to get started.

    Carnation says:
    Hi Mandy, you will need about 25g if you're using very dark chocolate or more like 40g of milk chocolate. So its up to you! Just add to half the mxiture and sandwich together for a two-tone effect!
  • hyndee99
    February 10, 2013
    Can you give rough dimensions for the "small box" please. Thanks!!

    Carnation says:
    Hi Joanne, if you use something like a 12cm square tupparware that should be fine. If you don't have one that size anything similar will work - it will just be a slightly different shape!
  • Billz93
    February 05, 2013
    This I'd going to sound so dumb, but what do you mean by double line a plastic box?

    Carnation says:
    Hi Billie-Jo, no worries - just put in 2 layers of either baking parchment or cling film.
  • amanette
    January 29, 2013
    My Grandmother used to make this when I was a child, I have made it for my children and grandchildren and it was the first thing I ever taught them all to make...5 generations, a product that has stood the test of time.

    Carnation says:
    Hi Sue, what a wonderful story! We love it too!
  • Jade
    January 24, 2013
    Easy to make, made mine in chocolate and strawberry, set perfectly, delicious!

    Carnation says:
    Hi Jenni, mmm sounds scrumptious!
  • harmonyinfo
    January 23, 2013
    As alternative to red colouring, I used peppermint flavouring with green colouring.

    Carnation says:
    Hi Jim, lovely twist!
  • tiggy
    January 09, 2013
    Hi I made these as part of my homemade xmas pressies they turned out perfect & tasted divine, ty for the recipe.

    Carnation says:
    You're welcome Beverly! Lovely idea for Christmas presents - we love homemade gifts!
  • Gastap12
    December 27, 2012
    I made the recipe as written, but it failed to set after 8hours in fridge.
    Was it the fact I used sweetened desiccated coconut?
    I did how ever save the day, I melted a bar of plain chocolate and mixed in the failed coconut ice.
    Removed to table rolled out, portioned it and rolled it in to balls, returned to fridge and wow a success.
    Also did some with white choc.

    Carnation says:
    Hi there, your chocolate creation sounds really yummy. Sorry to hear the recipe didn't set for you. The sweetened coconut shouldn't have made much difference although we haven't tried this recipe using it. Once you add the coconut the mixture should be quite stiff, perhaps you could add a little more of the coconut until you get the right consistency. Good luck!
  • shaza
    December 01, 2012
    made this and its absolutely grand my hubby loved it thought id try it before making it for friends its such an easy sweet to make lovely :-)
  • Jessie
    November 14, 2012
    love this recipe soo much!!! so easy , love all your recipes on here , just a quick questions , when I cut mine the edges are all frayed up and sticking out but yours look so clean cut and perfect , am I making sense? How do you make it look so clean cut x

    Carnation says:
    Hi Jessica! It's as simple as using a nice sharp knife! Or another trick is to heat up the knife in hot water first, dry it then try that! Happy cooking! :)
  • miss magpie
    October 29, 2012
    Have just made this with school cooking club. Turned out wonderful. Children had great fun. Thoroughly recommend this recipie for a baking session with children.

    Carnation says:
    Hi Anna, so glad you liked it - always reminds us of our childhood! Yummy!
  • simi
    October 17, 2012
    hi can we use half the quanty of skimmed milk

    Carnation says:
    Hi Simi, you can't replace condensed milk for skimmed milk but you can use our light Carnation Condensed Milk - which is fat free if you prefer?
  • Hayley
    October 06, 2012
    I love making this, however I am sure you used to have a coconut haystack recipe once upon a time that was just a small tin of condensed milk and desiccated coconut- can't find it ANYWHERE! I can't get hold of a small tin either! Any ideas?

    Carnation says:
    Hi Hayley, we haven't made the 218g can of condensed milk for quite some years which this recipe is based on - but all is not lost we have retrieved the recipe from our archives for you! Simply weigh out the condensed milk (from a squeezy pack is easiest). Coconut Pyramids

    • 225g (8oz) Carnation Condensed Milk
    • 225g (8oz) desiccated coconut
    • 1tsp vanilla extract
    Few drops red food colouring
    Glacé cherries, quartered

    Pre-heat oven to 160°C or Gas Mark 3. Grease a baking sheet.
    Mix together condensed milk, coconut and vanilla extract. Divide mixture in half. Knead in a few drops of colouring into one half. Leave remainder plain. Shape into cones and place on baking sheet.
    Top with cherries. Bake for about 10 minutes.
    MAKES 16
  • topsy
    September 27, 2012
    Can you tell me how much melted chocolate I need to use in the chocolate version?

    Carnation says:
    Hi Tracey, you will need about 25g if you're using very dark chocolate or more like 40g of milk chocolate. So its up to you! Just add to half the mxiture and sandwich together for a two-tone effect.
  • rosieposie
    September 09, 2012
    Hi can i use carnation light condensed milk to make the coconut ice, fudge and peppermint creams?

    Carnation says:
    Hi Rosie, good news - yes you can use the light for all recipes.
  • Zakerno
    August 22, 2012
    Made this for my work collegues. They absolutly loved it. Better than shop bought Coconut Ice. So easy, Mine turned out a perfect tecture. definatly will try the chocolate version too... :)

    Carnation says:
    Hi Debra - we couldn't agree more hurrah for homemade!
  • rose
    July 15, 2012
    just made this,follwed recipe to the T,mine was to WET,did not set firm enough to be able to slice,so maybe i needed a bit more icing sugar??

    Carnations says:
    Hi Julie, sorry to hear it didn't work out for you - we made this in the kitchen last week and it seemed to set ok. But yes if you find it a bit sticky a little more icing sugar should do the trick! We like ours creamy and firm but not crumbly...
  • Cakeface
    July 02, 2012
    How long can this keep for once made??

    Carnation says:
    Hello! If you keep in an airtight container it should keep happily for about a month (though it never lasts that long in the Carnation Kitchen!).