Melona Coconut Ice Bar Recipe

Combine and dissolve sugar

Pour 2 cups full-fat coconut milk into a medium saucepan. Add 1 cup granulated sugar and a pinch of fine sea salt. Warm over medium-low heat, stirring constantly until sugar is fully dissolved and the mixture is hot but not boiling (about 4–6 minutes). Remove from heat.

Add condensed milk and flavor

Allow the sweetened coconut milk to cool for 3–4 minutes off the heat, then whisk in 1 cup sweetened condensed milk and 1 teaspoon vanilla extract until homogeneous. If you want a slightly firmer, sweeter bar like the store Melona, use the full cup condensed milk. If using matcha for a pale green tint, whisk 1 teaspoon matcha powder with 1 tablespoon warm coconut milk to make a smooth slurry, then stir into the mixture now.

Chill the mixture

Transfer the blended mixture to a shallow bowl or container and cool to room temperature, then cover and refrigerate until thoroughly chilled (at least 2 hours, ideally 4 hours). Chilling helps the bars freeze quickly and develop a smooth texture.

Prepare molds

If using popsicle molds, ensure they are clean and dry. If you prefer to make bar-shaped Melona-style frozen treats without molds, line a small 8x4 inch loaf pan with plastic wrap or parchment, leaving overhang for easy removal.

Fill molds

Stir the chilled coconut mixture briefly to reincorporate any slight separation. Pour or spoon the mixture into your molds or the prepared loaf pan, leaving a small gap at the top to allow for expansion (about 1/4 inch). If using shredded toasted coconut as a finish, sprinkle a small amount on top of each filled cavity now so it freezes into the surface.

Insert sticks and freeze

If using popsicle molds with stickholders, insert sticks now. If using a loaf pan, freeze the filled pan uncovered for 45–60 minutes until the mix is partially set, then insert wooden popsicle sticks into evenly spaced positions (they will stay upright once partially frozen). Return to the freezer and freeze until solid, at least 6 hours or preferably overnight.

Unmold and store

To unmold, run the outside of the molds briefly under warm water (no more than 10–15 seconds) to loosen edges, then gently pull the sticks to release the bars. For a loaf-pan method, lift the frozen slab using the parchment overhang and slice into bar shapes, then insert sticks into the cut bars if desired. Store finished bars in an airtight container or a freezer bag, separated with parchment to prevent sticking, for up to 2 weeks.

Toast shredded coconut

Preheat a small skillet over medium heat. Add 1 tablespoon shredded unsweetened coconut and toast, stirring constantly, until golden and fragrant (1–3 minutes). Remove from heat and cool completely before sprinkling on the filled molds as described above.