Strawberry coconut ice

A little nostalgia.
2H 25M

After a little mixing and chilling, you can give these twice-as-nice bites to someone who’ll love the nostalgia. This recipe makes 24 gorgeous pink squares, so there’s plenty to treat yourself and your family and friends with.

After more edible Christmas gifts to make?




Grease a 20cm square cake tin with cooking oil spray then line base and sides with baking paper.


Sift icing sugar and cream of tartar into a medium bowl, then make a well in the centre. Add condensed milk and coconut, then, using your hands, mix until well combined.


Put ½ of the mixture in another bowl. Add strawberry essence and a few drops of colouring. Wearing gloves and using your hands, mix until evenly flavoured and tinted.


Press pink mixture over the base of prepared tin. Cover with white mixture and press down firmly to smooth surface. Cover with plastic wrap and refrigerate for 2 hours or until set.


Remove from tin and cut into 20 squares. Package as gifts or store in an airtight container in a cool, dark place for up to 2 weeks.

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