A no-bake dessert that’s as beautiful as it is delicious, Chocolate Coconut Ice is the ultimate treat for coconut and chocolate lovers. Its vibrant layers and rich flavour make it perfect for any occasion.
Written Recipe:
My Equipment:
Our Spice Blend:
Spices:
Pans:
Wooden utensils:
Hand Blender/Chopper:
Splatter Guard:
Chopping Board:
Knives:
Mini Hand Food Processor:
Spice Grinder:
Ingredients
• For the Coconut Layers:
o 300 g icing sugar
o 400 g sweetened condensed milk
o 325 g desiccated coconut
o A few drops of natural pink food coloring
• For the Chocolate Topping:
o 500 g milk baking chocolate
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Method
1. Prepare the Coconut Mixture:
o In a large mixing bowl, combine the icing sugar and sweetened condensed milk. Stir gently with a spatula until the icing sugar is fully incorporated, forming a smooth mixture.
o Add the desiccated coconut to the bowl and mix thoroughly. When the mixture becomes too stiff for a spatula, use your hands to knead it like dough. The texture should come together into a cohesive, slightly sticky mass.
2. Layer the White Coconut Base:
o Divide the mixture into two equal parts.
o Line a small baking tin with parchment paper and press one half of the coconut mixture firmly into the base. Smooth the surface with a spatula to create an even layer.
3. Colour the Second Layer:
o Add a few drops of natural pink food coloring to the remaining coconut mixture. Use your hands to knead the color through evenly, breaking apart the mixture as needed. Adjust the amount of food coloring for your desired shade of pink.
o Layer the pink coconut mixture on top of the white layer in the tin. Press it down firmly and smooth it out for a polished look.
4. Prepare the Chocolate Topping:
o Break the milk chocolate into smaller pieces and melt it until smooth. Use either a microwave (stirring every 30 seconds) or a double boiler over the stove.
o Pour the melted chocolate over the coconut layers, spreading it evenly with a spatula. Tap the tin gently on the counter to settle the chocolate into a smooth, level layer.
5. Chill and Set:
o Cover the tin with foil and refrigerate for 2 hours, allowing the chocolate to set completely.
6. Slice and Serve:
o Once set, remove the tin from the fridge. To cut clean slices, heat a knife in hot water, wipe it dry, and glide it through the chocolate layer.
o Slice into your desired sizes—whether generous chunks or smaller, bite-sized pieces.
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