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Pink and White Coconut Ice: Old-Fashioned Sweet Treats with a Pretty Twist
Make your own Pink and White Coconut Ice at home! This classic no-bake coconut treat is soft, chewy, and layered with nostalgic charm.
If you’ve ever peeked into a bakery window and spotted those cute pink-and-white coconut squares, you know the magic of this old-fashioned treat. This recipe keeps things simple, just sugar, milk, coconut, and a touch of food coloring, but the results are pure happiness.
Why You’ll Love and Enjoy Pink and White Coconut Ice
- No fancy gear; just a pot and a spoon.
- Great for gifting, bake sales, or tea-time nibbles.
- Soft, chewy, and perfectly sweet (without being sticky).
- The pink-and-white layers make it look like you spent hours!
- Stores beautifully in the fridge for up to a week.
This pink and white coconut ice is chewy, creamy, and delightfully retro. Layers of soft coconut and sweet sugar create a simple treat that’s perfect for sharing or nibbling anytime.
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Pink and White Coconut Ice
- Prep Time: 10 minutes
- Refrigerate: 150 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: About 24 pieces depending on size 1x
- Category: Appetizers and Snacks
- Method: Easy
- Cuisine: British
Description
This old-fashioned coconut ice is a timeless homemade sweet, creamy, chewy, and perfectly pink and white. It’s one of those simple recipes that takes you straight back to childhood bake sales and Sunday treats.
Ingredients
- 900 g white sugar
- 300 ml milk
- 300 g desiccated coconut
- A few drops of pink food coloring
Instructions
- Grab a heavy-based pot and pour in 900 g of white sugar and 300 ml milk.
- Heat gently, stirring until the sugar’s completely dissolved into the milk.
- Turn the heat up just a little and let it come to a boil.
- Pop the lid on and let it bubble for about 5 minutes, when you lift the lid, it should have risen a bit.
- Keep it boiling uncovered now, until a little spoonful dropped into cold water hardens almost instantly (that’s your hard ball stage).
- Take it off the heat and quickly stir in 300 g desiccated coconut until it’s well mixed and thick.
- Pour half of that mixture into a greased square or rectangular dish (8-inch square dish for neat layers) and smooth it out with a spatula.
- To keep the rest warm and pliable, rest your pot over very low heat or pop it in a sink with hot water.
- Add a few drops of pink food colouring to the remaining mixture and stir till evenly tinted.
- Pour this pink layer over the white one and smooth it again.
- Chill in the fridge for about 30 minutes, then dip a sharp knife into hot water and cut it into squares (but leave them in the dish).
- Pop the dish back in the fridge for another 2 hours until it’s fully set.
- Once firm, lift out the squares and enjoy!
Notes
Created, Prepared, Tasted, and Tested by Ureshani
Classic coconut ice is easy to make with sugar, milk, and coconut. Pink and white layers make it extra special.
Pink and white coconut ice is soft, chewy, and delightfully retro. Every pastel layer delivers sweet nostalgia and simple pleasure, making it irresistible to try right away.
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I’ve never heard of this recipe but YUM!
Hope you then try this new recipe. Enjoy it Janet