Strawberry coconut ice squares- delicious little squares with soft and chewy texture. Pretty layers of sweet coconut and juicy berries make this easy dessert a perfect treat for any day!
With berry season back, this easy recipe for strawberry coconut ice squares will be perfect to celebrate their return! Today's unusual bake is made with two delicious layers: strawberry + coconut and coconut + condensed milk. All combined together with soft and airy meringue, which gives it that lovely, chewy, yet light texture.
What are strawberry coconut ice squares?
Coconut ice is a British invention, and it is traditionally made with desicatted coconut. It consist of layers (normally two) of different colour of coconut and condensed milk mixture. They've been made and loved by generations of Brits and are still very popular confectionery to make at home.
Normally, this is a no-bake treat, however, the recipe I'm sharing with you today has a bit of a modern spin on it. We are adding some meringue to the coconut mixture and baking it to create this wonderful, light and airy but soft and chewy texture. It is a sensational as a dessert accompaniment or to enjoy on it's own.
This simple creation produces plenty of creamy, sweet blocks of coconut and strawberry to share. As you may have noticed, there is no flour in this recipe. Which is a great thing, if you are still struggling to get your hands on some! Plus it makes this recipe gluten-free.
How to make this recipe:
Start by prepping the strawberries. Slice the berries vertically and reserve the prettiest slices to use as a topping. My baking tin is 24 x 20 cm, and it was perfect to fin 4 rows of 5 strawberry slices in each. You may have to adjust the amount of your slices, depending on the tin.
Once you have picked the prettiest slices, blend the rest of them until smooth puree. Cook the puree until thick and allow it to cool. You can prepare this step well in advance.
Next, you will mix the coconut with condensed milk. Divide this mixture in half, mixing one half with strawberry puree and pink food colouring gel. The last one is totally optional, but it will help you achieve that lovely, vibrant colour on your bottom layer.
After whipping the egg whites into meringue, fold it with each colour of coconut mixture.
Spread and bake the strawberry layer for about 10 minutes, before topping it with uncoloured coconut mixture. Arrange your strawberry slices on top, add a pinch of sugar and bake until pale golden. Keep your eye on the bake as it can turn the colour very quickly. It took about 40 minutes in my fan-assisted oven, but the times may vary.
Allow the bake to cool before cutting it into squares.
How to slice the squares?
Firstly, make sure the bake is cooled down before slicing it. It is almost guaranteed that they will just fall apart and not hold their shape if you cut it too soon (it will still taste delicious!).
Just like with my last week's recipe for blondies , to ensure that clean cut and uniform squares, wipe the knife clean between each cut. I also run it under some hot water between each cut.
Storing the strawberry coconut ice squares
These squares will keep very well at room temperature for up to 4 days. You can also store them in the fridge, in the airtight container for up to a week.
Thanks for tuning in to today's post. Remember that you can follow me on my social media channels: Instagram, Pinterest and Facebook.
If you tried this recipe, it will be great if you can leave me a comment and a rating below the recipe card in the comments section!
Strawberry Coconut Ice Squares
- 24 x 20 cm baking tin
- baking paper
- electric mixer
- mixing bowl
- 450 g fresh strawberries hulled
- ½ medium lemon juice only
- 100 g caster sugar
- 1 tablespoon unsalted butter for greasing
- 350 g desicatted coconut
- 397 g can of condensed milk
- ⅓ teaspoon pink food colouring gel optional
- 4 tablespoon milk any
- 4 medium eggs, whites only
- Slice roughly about half of the strawberries into vertical slices and choose 20 best looking slices. Set them aside. Place all the remaining strawberries and off cuts to a blender together with lemon juice and mix to a smooth puree.
- Transfer the strawberry puree into a small saucepan and bring it to boil. Cook for 5 minutes, over medium-high heat, stirring it often. Add 3 tablespoon of sugar and cook again for another 5 minutes until you have thick puree. Transfer the mixture into a large bowl and allow it to cool.
- In a meantime, preheat the oven to 160C (fan) and grease and line the baking tin (leave plenty of baking paper overhanging, as it will help to remove the bake from the tin later).
- In a large bowl, mix the coconut with condensed milk until well combined. Transfer half of the coconut mixture to the bowl with cooled strawberry puree and add the pink food colouring gel (if using). Mix until well combined. Add 4 tablespoon of milk to the bowl with remaining coconut and mix to combine.
- Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks. Add the remaining caster sugar, 1 tablespoon at a time, whisking well between each addition, until glossy. Fold half of the meringue into each bowl with coconut mixture.
- Place the strawberry coconut mixture in the baking tin and spread it with the spatula to level it out. Put in the oven and bake for 10 minutes. Take out of the oven and gently spoon the white coconut layer on top. Top with slices of strawberry (4 rows of 5) and sprinkle small pinch of extra sugar on top. Bake for 40- 45 minutes or until pale golden, just set and risen. Cover the bake with kitchen foil if it starts to catch the colour too much. Take out of the oven and allow it to cool for 10 minutes in the tin. Use the overhanging baking paper to carefully lift the bake from the tin onto a wire rack and leave it to cool completely before cutting into squares. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Feel free to sign up to my mailing list, to ensure all the future recipes go straight to your inbox!
I really enjoyed this recipe. It was totally new to me as I have never tried ice squares before. They were delicious!
Hi Katie, thanks so much for stopping by and your positive feedback! So happy to hear that!
Everyone at my house really enjoyed this! Thanks for the recipe!
Thanks Toni, so happy to hear that you and family enjoyed these!
This was my first time to try ice squares, and they're so good! The strawberry and coconut made for the most perfect fruity combination. This will be perfect for the summer.
Hey Amanda, thanks so much for your lovely review and rating! Really happy to hear that you enjoyed this recipe and the flavour combination! You can also use frozen berries, and enjoy these little squares all-year round!
Marisa F. Stewart
The dessert looks amazing. I love how you sliced the strawberries on top. I'm thinking right now I'd love to make this recipe using a few blueberries to make it patriotic. Memorial day is just around the corner. I'm printing this recipe out right now.
Hey Marisa, I love your idea, I think adding some blueberries will work great! If you ever try that, please let me know, I would love to know the results!
This is the only dessert you need during strawberry season! So light and delicious! Everyone loves it!
The meringue totally surprised me. What a great twist and so light and airy. Also slicing around the strawberries is good portion control because otherwise, I would eat half of this in one sitting.
Hahhhaa, I can totally relate to the eating half of the bake in one sitting Jen! I'm so glad to hear that you enjoyed this recipe, thank you so much! Have a lovely weekend!
These strawberry coconut ice squares are so pretty and will make the perfect summer dessert for any upcoming party.
Thank you Kelly, it would be a great addition to any gathering for sure!
This is a great summer dessert used with fresh strawberries! I love everything about this dessert and will be making it this weekend.
Thank you Jacque, let me know how did you get on with this recipe if you try it! Have a great weekend !
What a really cool bar recipe...I've never heard of ice squares before and now I really want to try them! Pinning for later.
It's a bit of a retro confectionery, but it's so delicious and easy to make. I hope you will enjoy them as much as I do!
This was really amazing!! My kids will surely love these!
Hey Toni, thanks so much, glad to hear you've enjoyed these little squares! Happy weekend to you and family!
this is the healthy dessert I've been looking for. I love it so much!
Thanks so much Melissa, glad you like it so much!
These strawberry squares look so yummy and a great way to take advantage of the berries that are currently in season!
Thanks Lakita, this recipe is a perfect way to use these beautiful berries!
These sound amazing, and I bet my kids would love them too. Can't wait to try.
Thank you Dannii, let me know if you make them! Have a great weekend!
Looks amazing! This is the type of dessert that you whip up for a hosting party.
Thanks Charla, it would be great for any size of crowd, big or small. The squares keep well for days so can also be enjoyed over a period of time.
Oh my goodness... these turned out so delicious! They were way easier than I thought they would be and I'll definitely be making again!
Thanks so much Kim! So glad to hear that you've tried and enjoyed the recipe!