Helona Coconut Ice Bar Recipe

Toast (optional)

Preheat oven to 325°F (160°C). Spread the shredded coconut in a single layer on a baking sheet and toast for 5–7 minutes, stirring once, until lightly golden. Let cool. (Toasting is optional — it deepens flavor.)

In a large bowl, combine the cooled shredded coconut, sweetened condensed milk, powdered sugar, vanilla extract, and sea salt. Stir with a sturdy spatula until a thick, sticky, even paste forms. The mixture should hold together when pressed. If too dry, add 1–2 tbs condensed milk; if too wet, add up to 2 tbs powdered sugar.

Line an 8x4 inch loaf pan with plastic wrap or parchment leaving an overhang for easy removal. Press about two-thirds of the coconut mixture evenly into the bottom of the pan to form a compact, smooth layer approximately 3/4 inch thick. Smooth the top with an offset spatula or the back of a spoon.

Reserve about 1/3 cup of the remaining coconut mixture and place it in a small bowl. Add the crushed freeze-dried raspberries (or strawberry powder) and the light corn syrup (or honey) and mix until the coconut takes on a uniform pink color. Adjust powder amount for desired intensity.

Gently press the pink coconut mixture as a thin stripe (about 1/4 inch thick) over the white base layer, leaving room above for the white top layer. Smooth carefully so layers remain distinct.

Melt the dark chocolate and butter together gently in a heatproof bowl over simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring until smooth. Let cool 1–2 minutes so it thickens slightly but remains pourable.

Spoon or pour a thin stripe (about 1/8–1/4 inch) of the melted dark chocolate over the pink stripe, using the back of a spoon to create a neat band. Chill the pan 5–10 minutes in the refrigerator to set the stripe before adding the top layer (this prevents blending).

Melt the white chocolate with the coconut oil in short bursts (microwave) or over a double boiler until smooth. Stir thoroughly to combine so the mixture is fluid but not hot.

Take the remaining coconut mixture (about 2/3 cup) and fold it briefly into the slightly cooled melted white chocolate until evenly coated and cohesive. You want a white coconut topping that is firm enough to set but still spreadable.

Spread the white coconut mixture evenly over the chilled stripes, pressing lightly to adhere and smoothing the top with an offset spatula. Tap the pan on the counter to remove air pockets.

Cover the pan loosely with plastic wrap and refrigerate for at least 2 hours, ideally 4 hours, until fully firm. For faster setting, place in the freezer for 45–60 minutes (do not freeze solid).

Lift the coconut ice from the pan using the parchment or plastic overhang. Place on a cutting board and trim the edges for a clean look. Using a sharp knife warmed under hot water and wiped dry, slice into 12 equal bars (about 3/4–1 inch thick). Wipe the knife between cuts for neat edges.

Store the bars in an airtight container, separated by parchment if stacking. Keep refrigerated for up to 2 weeks or frozen for up to 2 months. Serve chilled or at cool room temperature.