How do I make the vegan condensed milk for this recipe?

Combine 10 ounces of coconut milk with agave and simmer for 40 minutes until a thick sauce forms, as outlined in the first step of the recipe.

What gives the top layer its fruity color and flavor?

The top layer gets its vibrant color and fruity taste from apricot jam, blended freeze-dried berries, and an optional vanilla or raspberry extract.

Can I use store-bought vegan condensed milk instead of making my own?

The recipe specifies making vegan condensed milk from coconut milk and agave, but if using store-bought, ensure it's about 9-10 ounces and adjust sweetness as needed.

How long do these No-Bake Fruity Coconut Ice Squares need to chill?

The squares require a few hours in the freezer to set completely before being removed from the pan and cut into individual portions.

How should I store leftover Fruity Coconut Ice Squares?

After cutting, store the squares in the refrigerator to maintain their firm texture and freshness.

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

LC By: Lindsay Cotter

Author Bio

Lindsay Cotter from Cotter Crunch is a gluten-free nutrition specialist and wife to a former... Read More

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Close-up of a stack of No-Bake Fruity Coconut Ice Squares, showcasing the distinct white coconut base and vibrant apricot-berry top layer, garnished with freeze-dried fruit crumbles.

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

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Ingredients You Need for 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)

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

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.