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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Vegetarian

Coconut ice is an ultra-easy treat for big and little kids. Infused with freeze-dried strawberries for colour and flavour, it’s almost too cute to eat.

  • Serves36
  • Prep time20 minutes, + chilling


  • 15g bag freeze dried strawberry crisps (frisps)
  • 2 1/4 cups (360g) icing sugar mixture
  • 3 1/2 cups (280g) desiccated coconut
  • 395g can sweetened condensed milk
  • Pink food colouring

Nutritional information

Per serve: Energy: 516kJ/123 Cals (6%), Protein: 1g (2%), Fat: 6g (9%), Sat Fat: 5g (21%), Sodium: 12mg (1%), Carb: 16g (5%), Sugar: 16g (18%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease the base and sides of a 20cm square (base measurement) cake pan and line with baking paper, allowing the sides to overhang.

  2. Step 2

    Place freeze-dried strawberries in a sealable bag. Use a rolling pin to gently pound until the strawberry crisps are finely crushed (alternatively use a small food processor).

  3. Step 3

    Combine the icing sugar and coconut in a large bowl. Add the condensed milk and stir to combine. Use your hands to fully combine. Transfer half the mixture to another bowl and add strawberry powder. Stir to combine.

  4. Step 4

    Press white coconut mixture over the base of the pan. Top with a strawberry layer. Place in the fridge for 2 hours or until firm and set. Cut into squares to serve.

Recipe tip

We used the crushed freeze-dried strawberries for a natural hue. If you prefer a more vibrant pink colour, simply tint with pink food colouring.

Clever storage:
Store leftovers in an airtight container for up to 1 month. There is no need to store it in the fridge, but keep it in a cool spot. 

Nostalgia made easy – try our no-cook coconut ice

It’s a fete favourite and with good reason. This super-sweet treat is easy to make and has a pretty pink colour. We’ve given our coconut ice recipe a modern makeover with freeze-dried strawberries – they add to the colour and have an unbelievably sweet tang. We’ve got plenty of recipes that make great gifts from the kitchen or easy desserts and treats. To browse the collection, see our brownies, slices and edible gift ideas for Christmas.

Getting the kids involved in our easy coconut ice recipe

Originally from Britain, this pink and white delight has long been a favourite in Australia, and if you’ve never made it, now’s the time. It’s perfect for making with kids, too: our recipe involves pounding, mixing with your hands, and, of course, licking the bowl.  

What ingredients do I need for this coconut ice slice?

The secret ingredient in our recipe is freeze-dried strawberry crisps. They taste slightly sour and sweet and add another dimension to this no-bake dessert. You don’t want pieces of freeze-dried strawberry in the slice, though – a powder distributes more evenly in the mix. To turn the crisps into a powder, put them in a resealable bag and use the end of a rolling pin to pound until finely crushed. 

How to make it with condensed milk

It’s pretty easy from here. Place the icing sugar, coconut and condensed milk in a bowl and combine. Make sure you’re using icing sugar mixture for this recipe – icing sugar mixture is blended with cornflour to prevent lumps from forming and we don’t want lumps in the slice. Separate the batch into two even portions and add the strawberry powder to one of the portions – now you have your coconut and your ice! OK, what you have is a pink part and a white part – legend has it that coconut ice got its name because the white layer looks like ice.

How to get even layers

If you separate your mix into two even portions, you’re halfway there. Next is making the layers. Spoon the white mix into the prepared pan and press down with the back of a spoon. If you want to get the slice as flat as possible, roll a straight-sided glass over the top. Drop on the pink mix and repeat the process, pressing down with a spoon.

Now you know the basics – add your twists

As well as the nice tang, the freeze-dried strawberry gives our slice a lovely natural pink colour, but there’s no need to be restricted to pink and white. You can make it any shade with food colouring. You can even create chocolate coconut ice by mixing in melted chocolate instead of strawberry powder. Essentially you can take this recipe in so many directions – you’re only limited by your imagination. For more slice ideas, try our coconut, lime and lemon slice or chocolate caramel slice