Coconut Ice with Strawberries
Indulge in the sweet, tropical charm of Coconut Ice with Strawberries—a no-bake delight that's as visually stunning as it is delicious! This layered treat features a base of creamy sweetened condensed milk, powdered sugar, and desiccated coconut, divided into two layers: one laced with fragrant vanilla and the other a vibrant pink hue created with food coloring. Chilled to perfection, these coconut squares are beautifully complemented by the juiciness of fresh, sliced strawberries and a light garnish of shredded coconut. With just 25 minutes of prep time and no cooking required, this dessert is perfect for parties, afternoon teas, or simply satisfying your sweet tooth. Serve it cold for a refreshing bite that’s sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams Sweetened condensed milk
- 500 grams Powdered sugar
- 300 grams Desiccated coconut
- 1 teaspoon Vanilla extract
- 4 drops Red food coloring
- 250 grams Fresh strawberries
- 50 grams Unsweetened shredded coconut
Directions
Step 1
Line an 8x8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
Step 2
In a large mixing bowl, combine the sweetened condensed milk, powdered sugar, and desiccated coconut. Mix until a sticky, dough-like consistency forms.
Step 3
Divide the mixture evenly into two portions.
Step 4
In one portion, add the vanilla extract and knead it in until distributed evenly.
Step 5
In the other portion, add the red food coloring and knead until the color is uniform, adjusting the drops as needed for a vibrant pink hue.
Step 6
Press the white (vanilla) mixture evenly into the prepared baking dish to form the first layer.
Step 7
Add the pink (colored) mixture on top of the white layer, pressing it down gently but firmly to create an even second layer.
Step 8
Place the baking dish into the refrigerator to set for at least 2 hours or until firm.
Step 9
While the coconut layers set, wash and hull the strawberries. Slice them thinly just before serving.
Step 10
Once the coconut ice is set, remove it from the dish using the parchment overhang. Cut it into 16 even squares.
Step 11
Serve each square with a few strawberry slices on top, sprinkled with a touch of unsweetened shredded coconut for garnish.
Step 12
Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (1504.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5631.9 |
| Total Fat 262.7g | 0% |
| Saturated Fat 222.2g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 136mg | 0% |
| Sodium 654.1mg | 0% |
| Total Carbohydrate 820.8g | 0% |
| Dietary Fiber 62.8g | 0% |
| Total Sugars 745.1g | |
| Protein 57.6g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 1269.9mg | 0% |
| Iron 13.7mg | 0% |
| Potassium 3779.6mg | 0% |
Source of Calories