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Dairy Free Coconut Ice

Dairy free, allergy-friendly and vegan version of traditional coconut ice slice
5 from 10 votes
Prep Time 15 mins
Chilling time 2 hrs
Course Dessert
Cuisine Australian
Servings 30
Calories 134 kcal

Equipment

  • 20x20cm (8inch) non-stick baking tray
  • greaseproof baking paper
  • 2 large mixing bowls
  • Wooden spoon
  • Metal spoon
  • sifter

Ingredients
  

  • 300g g (2 cups) icing sugar, sifted
  • 1/4 tsp cream of tartar
  • 370 g (13oz) can vegan condensed milk alternative
  • 250 g (3 cups) desiccated coconut
  • 1/4 tsp vanilla extract
  • 5-6 drops pink or red food colouring

Instructions
 

  • Grease and line a 20x20cm (8x8inch) non-stick baking pan with baking paper. Allow the paper to overhang the edges on two sides.
  • Mix the sifted icing sugar and cream of tarter in a large bowl. Add the desiccated coconut and stir until combined.
  • Make a well in the centre of the dry ingredients and add the non-diary condensed milk alternative and vanilla extract. Stir with a wooden spoon until the mixtures creates a firm, well-rounded ball.
  • Divide the mixture in half and place one half in a separate bowl. Add the food colouring to the separate portion and mix well with a metal spoon until the colour is even.
  • Press the white coconut ice mixture into the prepared tin, taking care to spread evenly. Then press the coloured coconut mixture over the top of the white, spreading evenly to create a second layer.
  • Chill the coconut ice in the fridge for at least 2 hours.
  • When cool, cut into small pieces with a sharp knife. This recipe makes approximately 30 small pieces.

Notes

Prepared coconut ice will keep in an air tight container for up to 4 weeks.
Keyword allergy-friendly, dairy free, easy, egg free, nut free, vegan