Vegan Coconut Ice Squares Recipe

Vegan Coconut Ice Squares Recipe

Coconut ice is a wonderfully nostalgic recipe with a sweet, coconut flavour. Typically made with condensed milk, our vegan coconut ice recipe is made with coconut milk and naturally coloured with beetroot. 

Made with just four simple ingredients, this vegan sweet treat couldn’t be easier to make. 

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These delightful dairy-free coconut ice squares are easy to make because they have very few ingredients.

In this vegan sweets recipe, the ingredients are heated together to a jam-setting point and put in the fridge to set.

Traditionally coconut ice is made with condensed milk, but coconut cream makes a tasty vegan alternative.

The beetroot powder is a natural way to get the famous pink colour, but if you want to change the colour to go with a theme like a baby shower, you can. 

The recipe makes 20 squares, which you can store for yourself or take as a gift. The vegan coconut ice squares are best stored in an airtight container.

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 20

Rating:  

Total Time: 30 minutes

Servings: 20

Ingredients

Method

Ingredients

(Servings: 20)

  • 11.25 11.25 ml coconut cream
  • 12.5 12.5 grams caster sugar
  • 15 15 grams desiccated coconut
  • 0.0125 0.0125 tsp beetroot powder

Method

  1. Line an 18-cm/7-inch square baking tin with clingfilm.
  2. Put the coconut cream into a large saucepan with the sugar. Heat gently to melt the coconut cream and the sugar. Bring to boiling point and then simmer, stirring continuously, for 20 minutes to reduce the mixture to a thick syrup. If you have a sugar thermometer, check that the temperature is around jam-setting point (104°C/220°F). If you don’t have a sugar thermometer, drop a little of the syrup onto a cold plate, wait for a minute and then carefully test it with your finger. It’s ready when the surface wrinkles when you push the edge.
  3. Stir in the coconut and mix thoroughly with a wooden spoon and then spoon half of the mixture into the lined baking tin. Press down very firmly to form a smooth layer in the bottom of the tin. Mix the beetroot powder with 2 teaspoons of water and then mix it into the remaining coconut mixture. Make sure it is well distributed. Spoon the pink coconut into the tin and press it into a firm layer on top of the white coconut.
  4. Put the coconut mixture into a refrigerator to chill for at least 4 hours, or overnight. Then turn it out of the tin and use a sharp knife to cut it into 20 squares.

Are you a fan of coconut-based desserts? We have the perfect recipe for you!

Treat yourself to these healthy but delicious Triple-Layer Coconut Brownies.

Written by

Vegan Food & Living

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