Chocolate Coconut Ice
Chocolate coconut ice is a no-bake sweet made with just five ingredients: icing sugar, condensed milk and desiccated coconut, pressed into a white layer and a pink layer, then covered in melted milk chocolate.
There's no cooking at all, apart from melting the chocolate. It needs about 2 hours in the fridge to set, and makes about 12 generous pieces.
Why this recipe works
- Condensed milk and icing sugar. They bind the coconut into a soft, fudgy mixture with no boiling.
- Two layers. A white layer and a pink layer make it look classic and pretty.
- A chocolate top. Milk chocolate makes it richer and gives a clean, snappy finish.
Tips for the best coconut ice
- Knead by hand. When the mix gets too stiff for a spatula, use your hands to bring it together.
- Press firmly. Push each layer down well so the slices hold together.
- Colour gradually. Add pink food colouring a drop at a time until you get the shade you want.
- Cut cleanly. Dip a knife in hot water, wipe it dry, then slice through the chocolate.
How to serve and store chocolate coconut ice
Slice into squares for parties, gifts or an easy after-dinner treat. Keep it covered in the fridge. For more no-fuss sweets, try our Burmese coconut jelly or sooji halwa.
Chocolate Coconut Ice FAQs
Do you need to cook coconut ice?
No. It's a no-bake sweet made by mixing icing sugar, condensed milk and desiccated coconut. Only the chocolate is melted.
How long does coconut ice take to set?
About 2 hours in the fridge once the chocolate is on.
Can I use dark chocolate?
Yes. Dark chocolate gives a less sweet finish that balances the coconut.
How should I store chocolate coconut ice?
Keep it covered in the fridge, and cut it with a warm knife when you're ready to serve.
You'll find the full ingredients, the method and our step-by-step video in the recipe card below.
A no-bake dessert that's as beautiful as it is delicious, Chocolate Coconut Ice is the ultimate treat for coconut and chocolate lovers. Its vibrant layers and rich flavour make it perfect for any occasion.
- 300 g icing sugar
- 400 g sweetened condensed milk
- 325 g desiccated coconut
- A few drops of natural pink food coloring
- 500 g milk baking chocolate
- 1 In a large mixing bowl, combine the icing sugar and sweetened condensed milk. Stir gently with a spatula until the icing sugar is fully incorporated, forming a smooth mixture.
- 2
Add the desiccated coconut to the bowl and mix thoroughly. When the mixture becomes too stiff for a spatula, use your hands to knead it like dough. The texture should come together into a cohesive, slightly sticky mass.Layer the White Coconut Base:- 3
Divide the mixture into two equal parts.- 4
Line a small baking tin with parchment paper and press one half of the coconut mixture firmly into the base. Smooth the surface with a spatula to create an even layer.Colour the Second Layer:- 5
Add a few drops of natural pink food coloring to the remaining coconut mixture. Use your hands to knead the color through evenly, breaking apart the mixture as needed. Adjust the amount of food coloring for your desired shade of pink.- 6
Layer the pink coconut mixture on top of the white layer in the tin. Press it down firmly and smooth it out for a polished look.Prepare the Chocolate Topping:- 7
Break the milk chocolate into smaller pieces and melt it until smooth. Use either a microwave (stirring every 30 seconds) or a double boiler over the stove.- 8
Pour the melted chocolate over the coconut layers, spreading it evenly with a spatula. Tap the tin gently on the counter to settle the chocolate into a smooth, level layer.Chill and Set:- 9
Cover the tin with foil and refrigerate for 2 hours, allowing the chocolate to set completely.Slice and Serve:- 10
Once set, remove the tin from the fridge. To cut clean slices, heat a knife in hot water, wipe it dry, and glide it through the chocolate layer.- 11
Slice into your desired sizes, whether generous chunks or smaller, bite-sized pieces.Chocolate Coconut Ice Aamna Bawa - 2