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]
- 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)
- 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.
- Line an 8x8-inch pan with parchment paper. You might want to grease the pan first so the paper sticks to sides.
- 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.
- Divide your powdered sugar between two mixing bowls and then mix in half of the shredded coconut into each.
- Next, divide your vegan condensed milk in half. Add half (or about 1/2 cup) to the coconut and powdered sugar mix.
- Press that mixture into the bottom of the pan so it's nice and even. It should be white or cream colored.
- Next combine your apricot jam, strawberries, and your extracts (if you're using them) to your other coconut and powdered sugar mix.
- Slowly, add in the other half of your vegan condensed milk. This should look orangish now.
- Spread that on top of your bottom white coconut mix. Make sure it's even and layered.
- Add any additional fruit topping or freeze-dried fruit crumbles.
- Place the pan in the freezer for a few hours.
- Remove it and take out parchment paper.
- Cut it into squares.
- Store in the refrigerator for best results.