Coconut Ice by Mary Berry is made with condensed milk, confectioners’ sugar, desiccated coconut, and red food coloring. This easy Coconut Ice recipe creates a delicious dessert that takes about 1-2 hours to prepare and can serve up to 36 people.
This Coconut Ice Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Coconut Ice Ingredients
- ¾ cup (6 oz / 175ml) full-fat condensed milk
- 3 cups (12 oz / 350g) confectioners’ sugar (icing sugar)
- 3 cups (6.3 oz / 180g) desiccated coconut
- A few drops of red food coloring
How To Make Mary Berry Coconut Ice
- Prepare the tin: Lightly grease a 7-inch (18 cm) square tin.
- Mix the ingredients: In a large bowl, combine the condensed milk, confectioners’ sugar (icing sugar), and desiccated coconut. Mix thoroughly until the mixture comes together and can be kneaded into a smooth ball.
- Press the first layer: Press half of the mixture evenly into the base of the prepared tin.
- Add the food coloring: Add a few drops of red food coloring to the remaining mixture. Gradually mix in the color, drop by drop, until the mixture becomes a uniform pink color.
- Press the second layer: Press the pink mixture on top of the white layer in the tin.
- Set the mixture: Leave it in a cool place to set for 1–2 hours or preferably overnight.
- Cut and store: Once set, cut into 36 squares and store them in an airtight container.
Recipe Tips
- Ensure Proper Mixing: Mix the ingredients thoroughly until they form a smooth ball. This helps in achieving the right texture for your Coconut Ice.
- Add Color Gradually: When adding red food coloring, do it drop by drop. Mix well after each addition to get an even pink color.
- Press Firmly: Press the mixture down firmly into the tin to ensure it sets properly and doesn’t crumble when cut.
- Allow Enough Time to Set: Let the Coconut Ice set for at least 1-2 hours, or ideally overnight, to achieve the best texture and flavor.
- Store Properly: Keep the Coconut Ice in an airtight container to maintain its freshness and prevent it from drying out.
What To Serve With Coconut Ice?
This sweet Coconut Ice pairs well with fresh fruit like strawberries, raspberries, or sliced apples. It can also be enjoyed alongside a cup of tea or coffee for a tasty treat.
How To Store Leftovers Coconut Ice?
- Refrigerate: Allow leftovers coconut ice to cool to room temperature first. Then, store it in an airtight container in the fridge. It stays fresh for up to two weeks.
- Freeze: To freeze, wrap leftovers coconut ice in plastic wrap or use an airtight container. It can be frozen for up to 2 months. Thaw it at room temperature for about 30 minutes before serving.
Try More Mary Berry Recipes:
- Mary Berry Winter Crumble
- Mary Berry Florentines
- Mary Berry Meringues
- Mary Berry Granny’s Gingerbread Recipe
- Mary Berry Tiny Chocolate Cupcakes
Mary Berry Coconut Ice Nutrition Facts
Serving Size: 1 square (of 36)
- Calories: 95
- Total Fat: 5.1g
- Saturated Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 4mg
- Potassium: 74mg
- Total Carbohydrate: 12.3g
- Dietary Fiber: 0.8g
- Sugars: 11.1g
- Protein: 0.6g
Mary Berry Coconut Ice
Description
Coconut Ice by Mary Berry is made with condensed milk, confectioners’ sugar, desiccated coconut, and red food coloring. This easy Coconut Ice recipe creates a delicious dessert that takes about 1-2 hours to prepare and can serve up to 36 people.
Ingredients
Instructions
- Prepare the tin: Lightly grease a 7-inch (18 cm) square tin.
- Mix the ingredients: In a large bowl, combine the condensed milk, confectioners’ sugar (icing sugar), and desiccated coconut. Mix thoroughly until the mixture comes together and can be kneaded into a smooth ball.
- Press the first layer: Press half of the mixture evenly into the base of the prepared tin.
- Add the food coloring: Add a few drops of red food coloring to the remaining mixture. Gradually mix in the color, drop by drop, until the mixture becomes a uniform pink color.
- 5Press the second layer: Press the pink mixture on top of the white layer in the tin.
- Set the mixture: Leave it in a cool place to set for 1–2 hours or preferably overnight.
- Cut and store: Once set, cut into 36 squares and store them in an airtight container.
Notes
- Ensure Proper Mixing: Mix the ingredients thoroughly until they form a smooth ball. This helps in achieving the right texture for your Coconut Ice.
- Add Color Gradually: When adding red food coloring, do it drop by drop. Mix well after each addition to get an even pink color.
- Press Firmly: Press the mixture down firmly into the tin to ensure it sets properly and doesn’t crumble when cut.
- Allow Enough Time to Set: Let the Coconut Ice set for at least 1-2 hours, or ideally overnight, to achieve the best texture and flavor.
- Store Properly: Keep the Coconut Ice in an airtight container to maintain its freshness and prevent it from drying out.
Mary Berry Coconut Ice