Thermomix Coconut Ice

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This old-fashioned coconut ice with pretty pink and white layers takes just minutes to prepare in the Thermomix (plus 4 hours to set in the fridge). It’s made by mixing together sweetened condensed milk, icing sugar, desiccated coconut, and red food colouring.

See my step-by-step photo directions below to achieve those perfectly even pink and white layers.

Squares of pink and white coconut ice stacked on a marble benchtop.

Why You’ll Love This Recipe

It’s a no-bake recipe (great for hot days when you feel like something sweet and don’t want to turn the oven on).
The mixture is the perfect consistency (not too dry or sticky). This makes it easy to press into the tin and set.
Makes a lovely edible gift, or for school fetes and bake sales.

Recipe Ingredients

A collection of ingredients to make coconut ice.

Please see the recipe card at the bottom of this post for the full quantities.

Desiccated coconut – use desiccated coconut, not shredded coconut as it doesn’t set as well.
Sweetened condensed milk – either Nestlé, store brand or homemade sweetened condensed milk made in the Thermomix.
Icing sugar – see my tips on DIY icing sugar in the Thermomix.
Pink food colouring – or red food colouring for that traditional pink and white layer.

Step-by-Step Directions

These step-by-step Thermomix photos are here as a visual guide. You’ll find all the exact times, temperatures, and quantities in the printable recipe card below.

Overhead image of Coconut Ice mixture in a Thermomix bowl.

Mix the icing sugar, sweetened condensed milk and desiccated coconut together in the Thermomix.

An overhead image of a Thermomix bowl with pink coconut ice mixture sitting next to a bowl with white coconut ice mixture.

Divide the mixture in half. Add a few drops of red food colouring to the portion remaining in the Thermomix bowl and mix until evenly coloured.

white Coconut ice in a pink square baking tin.

Spoon the white coconut ice mixture into the base of the tin and spread it out evenly using the back of a spoon. It may look like there’s not quite enough to reach the edges at first, but with a little patience, it will spread evenly.

Coconut Ice in a square pink baking tray.

You can also use the palm of your hand to press it down firmly.

Spoonfuls of pink coconut ice in a pink square baking tin.

Drop small spoonfuls of the pink coconut mixture over the white layer in the tin. This makes it easier to spread.

Pink coconut Ice in a square baking tin, smoothed over the top with a spoon.

Gently spread the mixture to create a smooth even layer. Transfer to the fridge to chill for 4 hours before cutting.

Recipe Tips

How to get even pink and white layers: To ensure the pink and white layers are even, weigh the full mixture and divide it in half. The mixture usually weighs around 920g when I make it, so I transfer 460g to a separate bowl (regular kitchen scales comes in handy for this). Add the pink colouring to the remaining mixture in the Thermomix bowl and mix until combined.

Tips for pressing the mixture into the tin: The mixture may feel a little sticky, but with some patience, it will press perfectly into the tin. To make it easier to spread, drop small spoonfuls over the base, then gently spread and press with the back of a spoon.

Frequently Asked Questions

Yes, just leave it out altogether for a white coconut ice. If you wanted a natural food colouring, heat a few raspberries on the stove then strain the juice and add it to the coconut ice mixture.

See my recipe tips above. The secret is weighing the mixture! This might seem like a bit of a faff but I find it easier than trying to guess when dividing the mixture into two lots.

Squares of pink and white coconut ice stacked on top of each other, on a marble benchtop.

Equipment

20cm square tin

Ingredients

250 g icing sugar see notes
395 g sweetened condensed milk see notes
320 g desiccated coconut
5 drops red or pink food colouring

Instructions

Sift the icing sugar: Add the icing sugar to the Thermomix bowl. Mix for 1 sec/speed 9 to remove any lumps.
Mix the base: Add the sweetened condensed milk and desiccated coconut. Mix for 10 sec/speed 4. Scrape down the sides of the mixing bowl with a spatula and stir in any loose bits. If the mixture hasn't come together, mix again for 3 sec/speed 4. The mixture should be firm but pliable.
Divide and colour: To ensure the pink and white layers are even, weigh the full mixture and divide it in half. The mixture usually weighs around 920g when I make it, so I transfer 460g to a separate bowl (a second set of kitchen scales is handy for this). Add a few drops of red or pink food colouring to the portion in the Thermomix bowl and mix for 10-15 sec/reverse/speed 4, or a few seconds longer, until evenly coloured.
Press and chill: Line a 20cm square tin with baking paper, leaving an overhang at each end to make lifting out easier. Drop spoonfuls of the mixture over the base, then spread and smooth with the back of a spoon or the palm of your hand. Repeat with the pink mixture, spreading it evenly over the white layer and smoothing the surface. (see the step-by-step photos in the recipe post above for a visual overview).
Set and slice: Refrigerate for 4 hours. Slice into squares with a sharp knife.

Notes

Icing sugar: You can make your own in the Thermomix by milling white sugar for 20 seconds on speed 10, scraping down the bowl, and then milling again for a further 30 seconds.

Sweetened condensed milk: Both Nestlé and supermarket brands are suitable for this recipe. You could also make your own sweetened condensed milk in the Thermomix to use in this recipe.

Storage & freezing: Keep in an airtight container in the fridge for up to 2 weeks. Freeze for up to 3 months – wrap each piece in plastic wrap or foil, place in an airtight container, and thaw at room temperature for 30 minutes before serving.

Nutrition

Did you make this Coconut Ice?

I’d love to hear what you think – please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.