Coconut ice is a cooling, summer classic all the way from New Zeland that combines condensed milk, shredded coconut, and various dyes for color. However, this veganized version of coconut ice is food dye-free, healthier that traditional coconut ice, gluten-free, and perfect for summer. Plus, all it takes is five ingredients and a bit of time in the refrigerator.

No-Bake Fruity Coconut Ice Squares [Vegan, Gluten-Free]

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Serves

22

Cooking Time

80

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Ingredients

  • 3 cups shredded coconut, unsweetened
  • 1 1/2 cups powdered sugar
  • 9-10 ounces vegan condensed milk (10 ounces coconut milk plus a bit of agave)
  • 1/4 cup apricot jam
  • A handful of freeze-dried berries
  • 1 teaspoon vanilla or raspberry extract (optional)
  • Fresh fruit topping (optional)
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Preparation

  1. For vegan condensed milk, bring 10 ounces of coconut milk and agave to a light boil. Let it simmer for 40 minutes until thick sauce has formed.
  2. Line an 8x8-inch pan with parchment paper. You might want to grease the pan first so the paper sticks to sides.
  3. Next, make sure your freeze dried fruit and/or fresh fruit is all blended up. You will be using it for color and a bit of fruity flavor.
  4. Divide your powdered sugar between two mixing bowls and then mix in half of the shredded coconut into each.
  5. Next, divide your vegan condensed milk in half. Add half (or about 1/2 cup) to the coconut and powdered sugar mix.
  6. Press that mixture into the bottom of the pan so it's nice and even. It should be white or cream colored.
  7. Next combine your apricot jam, strawberries, and your extracts (if you're using them) to your other coconut and powdered sugar mix.
  8. Slowly, add in the other half of your vegan condensed milk. This should look orangish now.
  9. Spread that on top of your bottom white coconut mix. Make sure it's even and layered.
  10. Add any additional fruit topping or freeze-dried fruit crumbles.
  11. Place the pan in the freezer for a few hours.
  12. Remove it and take out parchment paper.
  13. Cut it into squares.
  14. Store in the refrigerator for best results.
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