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Pink and White British Coconut Ice

This pink and white British coconut ice is a nostalgic, no-bake treat that's sweet, creamy, and effortlessly charming. Perfect for sharing at tea time, parties, or as a delightful gift.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 25 squares
Course: Dessert, Snack
Cuisine: British
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Layers
  • 1 cup sweetened condensed coconut milk, divided Use a thick and smooth coconut milk.
  • 2 1/3 cups powdered sugar, divided Icing sugar, split between the two layers.
  • 2 1/3 cups unsweetened shredded coconut, divided Desiccated coconut, split between the two layers.
  • A few drops pink food coloring Can substitute with natural pink coloring or red food coloring.

Method
 

Preparation
  1. Grease an 8×8-inch pan and line it with parchment paper, leaving an overhang on two sides.
  2. Divide the powdered sugar, shredded coconut, and sweetened condensed coconut milk into two equal portions.
Making the Layers
  1. In a bowl, stir half the powdered sugar with half the condensed coconut milk until smooth. Mix in half the shredded coconut until evenly combined.
  2. Press the white mixture into the prepared pan firmly and evenly.
  3. In the same bowl, mix the remaining powdered sugar and coconut milk with a few drops of pink food coloring until smooth, then stir in the remaining shredded coconut.
  4. Press the pink mixture over the white layer and smooth the top.
Setting and Serving
  1. Leave the pan uncovered at room temperature for at least 2 hours, or up to 3 hours in humid weather, until firm.
  2. Lift the slab out using the parchment overhang and cut it into small squares. Serve at room temperature for best texture and flavor.

Notes

Store in an airtight container at room temperature for 1 to 2 weeks. Can refrigerate for up to 5 days or freeze for up to 2 months.