Rainbow Unicorn Coconut Ice Recipe
This is such a cute spin on Coconut Ice, besides, who wouldn't want Rainbow Unicorn Coconut Ice! It's no bake, it's super easy to throw together, and it takes around 10-15 minutes to make!
Equipment
- 1 15cm X 15cm square baking tin (for 3,5cm X 3,5cm thicker squares)
- 1 20cm X 20cm square baking tin (for 4cm X 7cm thinner bars)
Ingredients
Ingredients:
- 2 cups Icing Sugar / Confectioners Sugar
- pinch Salt
- 385 gram Tin Condensed Milk
- 3 cups Desiccated Coconut
- Lilac, Turquoise, Yellow & Pink Food Colorant
- Sprinkles & Sugar Balls
Instructions
Method (for the coconut ice):
- Prep a baking tin with baking paper. You can either use a 20cm X 20cm tin (for thinner coconut ice bars), or a 15cm X 15cm tin (for thicker squares).
- Sift the icing sugar and salt into a mixing bowl.
- Pour in the condensed milk, and mix it until it's combined.
- Add the desiccated coconut, about a third at a time, and continue mixing until it's incorporated.
- Divide the coconut ice equally between 4 bowls (roughly 215g in each). Add the colorant into each bowl, mixing it through evenly (you may need to mix it with your hands to achieve this).
- Add the lilac coconut ice into your prepped tin, squishing it flat and ensuring it's even. Using the backend of a spoon is a great way to get it even and tightly packed.
- Then repeat this with the turquoise coconut ice, the yellow, and the pink, creating 4 layers of color.
Method (for the sprinkles):
- To unicorn this coconut ice up, add sprinkles & sugar balls. You can either squish them into the top, or you can kid-proof them by making an *edible glue, so you don't have sprinkles flying everywhere!
- *To make the glue, mix 1 Tbsp. water into 2 Tbsp. icing sugar, and pop it into the microwave for 1 minute and 45 seconds. Take it out every 30 seconds to give it a stir again.
- Then as quick as you can (because it dries pretty quickly), spread it over the top of the coconut ice and add the sprinkles & sugar balls.
- Place the tin into the fridge to set for an hour. Once set, cut it into squares (3,5cm X 3,3cm) or bars (4cm X 7cm), depending on the tin size you used to make it.
- Store in an airtight container to keep fresh. Enjoy!