Coconut Ice Bar Recipe

Prepare pan

Line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy removal.

In a large mixing bowl, combine the desiccated coconut, powdered sugar, and fine salt. Whisk briefly to evenly distribute the sugar and salt through the coconut.

Add the melted unsalted butter, sweetened condensed milk (use the entire can), and vanilla extract to the dry mixture. Stir with a sturdy spatula until a sticky, cohesive dough forms. Scrape the sides and bottom to ensure no dry pockets remain. The mixture should hold together when pressed; if too dry, add up to 1 tablespoon condensed milk; if too wet, add up to 2 tablespoons desiccated coconut.

Press about two-thirds of the coconut mixture evenly and firmly into the prepared pan to form the white base layer. Use the back of a spoon or a piece of parchment to compact it tightly and create a flat surface.

Take the remaining one-third of the coconut mixture in a separate bowl. Add the red/pink food coloring drops and the freeze-dried strawberry powder or raspberry puree (if using) and mix thoroughly until color is uniform. Adjust color with an additional drop if needed. Taste and add a tiny pinch of powdered sugar if coloring ingredient altered sweetness.

Press the pink coconut mixture evenly and firmly over the white base in the pan. Smooth the surface and compact well so the two layers adhere without gaps.

Refrigerate the pan for at least 2 hours (preferably 3–4 hours) until the coconut ice is fully set and firm. For faster setting, place in the freezer for 45–60 minutes but check that it does not freeze solid.

When set, lift the parchment overhang to remove the block from the pan. Place on a cutting board and trim edges for a clean look if desired.

Using a sharp knife, slice the block into 24 small squares (6 by 4 grid) or larger pieces as preferred. Wipe the knife between cuts for clean edges.

If adding a chocolate drizzle, chop the chocolate finely and place in a microwave-safe bowl with the coconut oil. Microwave in 20-second bursts, stirring between each, until melted and smooth. Alternatively, melt over a double boiler.

Drizzle the warm chocolate over the sliced coconut ice using a spoon or a piping bag. Allow the chocolate to set at room temperature (about 20–30 minutes) or refrigerate briefly to speed up setting.

Store the coconut ice in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. If frozen, thaw in the refrigerator for 1–2 hours before serving.