Vegan Coconut Ice

Coconut Ice is a great traditional Christmas treat that you can make for yourself, or box up as a gift to friends and family.

With vegan condensed milk now available in supermarkets, we vegans don’t have to miss out on this Christmas classic anymore!

This recipe is no cook, so it is perfect for a fun baking activity with your kids now that they’re on holidays. Just watch out for the red food colouring…

Although you can now buy vegan coconut condensed milk to make Coconut Ice, you do need to still be careful of red food colouring. Some vegans are unaware that some red food colouring is actually made from crushed beetles (can I say ew?). If you’re looking at food colourings, the coloring e120 is the bug one that you need to look out for. If you’re in Australia, then the Queens Pillar Box Red colouring is vegan friendly.

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To Make Vegan Coconut Ice

Lightly grease and line a loaf tin or small baking dish with paper on the bottom and two sides.

Sift Icing Sugar and Cream of Tartar into a large bowl. Add the coconut, vanilla and coconut condensed milk.

Mix with a wooden spoon until fully combined.

Separate half of the mix into a second bowl and add red food colouring. Stir until the mixture is a uniform colour.

Spoon the white mixture into the base of the prepared baking dish. Press down and then use the back of a dessert spoon dipped in hot water to smooth the surface.

Spoon the pink mixture on top. Press the mixture down and smooth the surface.

Refrigerate for at least 6 hours or overnight to set. Cut into rectangles prior to serving.

If you’re looking for more Christmas Treats, check out my Vegan Chocolate Fudge!

Coconut Ice

Prep Time 10 mins
Setting Time 6 hrs
Servings 12 Pieces

Ingredients
  

  • 2 cups Icing Sugar
  • ¼ cup Cream of Tartar
  • 3 cups Desiccated Coconut
  • 1 tsp Vanilla Extract
  • 1 320g tin tin Vegan Coconut Condensed Milk
  • 5 – 6 drops Vegan Red Food Colouring

Instructions
 

  • Lightly grease and line a loaf tin or small baking dish with paper on the bottom and two sides.
  • Sift Icing Sugar and Cream of Tartar into a large bowl. Add the coconut, vanilla and coconut condensed milk.
  • Mix with a wooden spoon until fully combined.
  • Separate half of the mix into a second bowl and add red food colouring. Stir until the mixture is a uniform colour.
  • Spoon the white mixture into the base of the prepared baking dish. Press down and then use the back of a dessert spoon dipped in hot water to smooth the surface.
  • Spoon the pink mixture on top. Press the mixture down and smooth the surface.
  • Refrigerate for at least 6 hours or overnight to set. Cut into rectangles prior to serving.

Notes

This recipe is an adapted and veganised version of a recipe from taste.com
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