No Bake Fruity Vegan coconut ice squares! This tasty coconut ice recipe is easy to make, doesn’t need cooking, and is quick to put together. All it takes is five ingredients and a bit of time in the fridge. Plus it’s food dye free, healthier that the classic coconut ice candy, gluten free, and perfect for summer!
Raise your hand if you grew up with Vanilla Ice. The pop singer/artist that is. No? Then you’re too young. But you will still love this no bake vegan coconut ice recipe.
And that’s my way of ending a week with a song stuck in your head and a new addicting SUMMER no bake recipe to add to your “Must Make” list. Check and Check!
Actually, this coconut ice square recipe has nothing to do with Vanilla Ice other than the fact that “vanilla ice ice baby” came to mind when I was making it. Are you laughing yet? Good!
Now… about this frozen treat. Um… it’s another Cotter Creation inspired by my New Zealand dwelling Kiwi husband.
You see, growing up in New Zealand, he didn’t really have the normal American summer treats. Sure there was ice cream and frozen custard. Heck, his uncle owned an ice cream trailer, but that’s not what I am referring to really. I’m talking about coconut ice, coconut ice slice, er… frozen coconut ice dessert bars? Gosh, I don’t know what to really call it. All I know is this treat was a favorite treat for the young kiwi.
So you can imagine my confusion when I first saw it. To be honest, it looked like rice and dye to me. Haha, oh how little did I know. It’s like the first time I tried a “Hawaiian” sushi roll while living in Kona, only to find out that there was Spam inside. I’m naive. Or clueless. Or both.
See doesn’t it look like rice? Haha.
But I digress.
Back to Coconut Ice. Yes, I made it for the Kiwi. Why? Because that’s what an American wife does for his homesick foreigner husband. And then I try to butcher it a bit and make it healthy (healthier er) and gluten free of course. Can you blame me?
What’s in coconut ice? Well, the REAL version includes sweetened coconut shredded coconut flakes, sugar, sugar, sugar, dye, flavoring, and condensed milk. Then you layer it all together, freeze in a square pan, and then cut into squares. Every sweet tooth person’s dream’ basically!
My version… it’s legit. I promise. And it only requires 5 ingredients as well! Tried and tested by a dozen friends. But they were all Americans and all had no clue what coconut ice was either. Except the husband of course.
This recipe is made dye free and vegan. Ya’ll, I did it! I made an allergy friendly homemade version of this kiwi inspired treat! While still tasting like the real deal too. No dyes needed. No condensed milk needed. In order to make this vegan all you have to do use a homemade vegan condensed milk. This recipe is basically identical to my vegan dulce de leche sauce but without vanilla. And you can use liquid sweetener or coconut sugar. Just Cook on low a bit longer until thicker until sauce is formed. EASY PEASY. Here’s another good vegan condensed milk recipe to try as well.
In order to make dye-free I just used freeze dried berries (like I did in this strawberry bite recipe) and apricot jam. Along with some other fresh fruit. See, FRUITY-LICIOUS!
That being said, if you want to use regular condensed milk, as in the original recipes, that still works too! Just personal preference.
Print
No Bake Fruity Vegan Coconut Ice Squares
- Total Time: 20 minutes
- Yield: 22 squares 1x
Description
No Bake Fruity Vegan Coconut Ice Squares
Ingredients
- 3 cups unsweetened shredded coconut
- 1 1/2 cup powdered sugar
- 9 –10 oz vegan condensed milk (see recipe and other substitutes in notes)
- 1/4 cup apricot jam (for color)
- handful of freeze dried berries (for color)
- optional 1 tsp Vanilla or raspberry extract
- Optional fresh fruit topping
Instructions
- First, line an 8×8 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 are all blended up. You will be using them 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 half. Add half (or about 1/2 c) to the coconut and powdered sugar mix. I would add vegan milk a little a time so it’s not too runny.
- 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 any extracts to your other coconut and powdered sugar mix. Slowly add in the other half of your vegan condensed milk.
- This should look orangish reddish 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 fried fruit crumbles.
- Place in freezer or fridge for a few hours.
- Remove and take out parchment paper from pan.
- Cut into squares.
- Store in fridge for best results.
- if you are using real condensed milk then you will not need to store in fridge
Notes
For vegan condensed milk bring 10oz coconut milk and agave or maple syrup to a light boil. Reduce and simmer for 40 minutes until thick sauce is formed. Simmer 1 hour total if you want even thicker “milk” like texture. Similar to my vegan caramel sauce
Note for non vegans you can use regular condensed milk too if you’d like. it’s still gluten free and dye free.
Notes to reduce sugar You can use Serve sugar free powdered sugar
- Prep Time: 20 min
Nutrition Stats per slice –> Semi healthy.. ish. You get it my point. But see below for SUGAR FREE options.
Calories 135 ; Total Fat 6.7g Saturated Fat 5g Carbohydrate 16.5g Fiber 1.7g Sugars 14g Protein 1.5g
Oh and for sugar free folk –> Highly recommend Swerve confectioner sugar!
So yes, this is what we’ve been snack on these days. Trust me, it’s a goodie! Perfect for summer because it’s bloody hot here already. A great frozen refreshment for post workout, run, etc. Naturally sugars, healthy fats, fruit sweetened.
The only bad thing? Well, they are gone too fast and you will have to keep the vegan version in freezer or fridge. They last at room temp just fine but not NEARLY as delicious as frozen and oh so chewy. Capeesh?
Have you ever tried coconut ice? I know you Britt’s and Aussie’s have! What’s your childhood summer treat?
Corny Cotter Checking out. Have a COOL weekend. Ice Ice Baby! —> see what I did there?
Cheers!
