Delicious Strawberry Coconut Ice Squares: A Baked Twist on a Classic Treat

Experience the delightful fusion of sweet, juicy strawberries and creamy coconut in these irresistible Strawberry Coconut Ice Squares. With a unique soft, chewy, yet wonderfully light texture, these beautifully layered squares offer a perfect treat for any occasion. Easy to make and ideal for sharing, this modern take on a beloved classic is sure to become a new favorite in your dessert repertoire.

As berry season returns with its bounty of vibrant flavors, what better way to celebrate than with an easy and utterly delightful dessert? Our Strawberry Coconut Ice Squares recipe brings a fresh, modern spin to a traditional confectionery, transforming it into a baked marvel that boasts an exquisite texture. This unique dessert is crafted with two harmonious layers: one infused with the bright taste of strawberries and coconut, and another featuring the classic combination of coconut and condensed milk. What truly sets this recipe apart is the incorporation of soft, airy meringue, which bakes into the mixture, imparting a lovely, chewy, yet incredibly light consistency that melts in your mouth.

What Exactly Are Strawberry Coconut Ice Squares?

Coconut ice is a beloved British confectionery, historically made with desiccated coconut, condensed milk, and often colored food dye. Traditionally, it’s a no-bake treat, consisting of two distinct layers of different colored coconut mixtures pressed together and chilled until firm. These sweet, dense blocks have been a popular homemade confection for generations, cherished for their simplicity and rich coconut flavor. From school fêtes to family gatherings, coconut ice holds a special place in British culinary tradition.

However, the Strawberry Coconut Ice Squares recipe we are sharing today introduces an exciting innovation to this classic. Instead of a purely no-bake method, we incorporate a fluffy meringue into the coconut mixture before baking it. This step is a game-changer, transforming the texture from dense and fudge-like to beautifully light, airy, soft, and satisfyingly chewy. This baked rendition offers a subtly more refined dessert experience, perfect as an elegant accompaniment to tea or coffee, or simply enjoyed on its own as a delightful sweet bite. The baking process also enhances the integration of flavors, allowing the strawberry and coconut to truly sing together.

One of the many appealing aspects of this recipe is its simplicity and generosity. It yields a plentiful batch of creamy, sweet, and fruity squares, making it ideal for sharing at parties, potlucks, or as a thoughtful homemade gift. Furthermore, you may have noticed that this recipe contains no flour, which is excellent news for those with gluten sensitivities or anyone looking for a naturally gluten-free dessert. It’s a versatile and inclusive treat that doesn’t compromise on flavor or texture.

Key Ingredients for Perfect Strawberry Coconut Ice Squares

Achieving the perfect flavor and texture for your Strawberry Coconut Ice Squares starts with understanding the role of each ingredient. Here’s a closer look:

• Fresh Strawberries: The star of the show! Always opt for ripe, sweet strawberries. Their natural sweetness and vibrant color are crucial. The recipe calls for making a thick puree, which concentrates the flavor and prevents the dessert from becoming watery.
• Desiccated Coconut: This is non-negotiable for authentic coconut ice. Desiccated coconut is finely grated and dried, providing the signature texture and intense coconut flavor. Avoid shredded or flaked coconut, as they will alter the texture significantly.
• Condensed Milk: This provides the primary sweetness and acts as the crucial binder for the coconut mixture. Its thick, creamy consistency is essential for the base of the squares.
• Egg Whites (Meringue): This is our secret ingredient for the unique light and chewy texture. When whipped into stiff peaks and gently folded into the coconut mixture, the meringue introduces air, making the squares much lighter than traditional coconut ice.
• Caster Sugar: Used in both the strawberry puree and the meringue, caster sugar dissolves easily, contributing to a smooth texture and balanced sweetness.
• Lemon Juice: A small amount of lemon juice added to the strawberry puree brightens the fruit’s flavor and cuts through the sweetness, ensuring a well-balanced taste.
• Pink Food Colouring Gel (Optional): While optional, a touch of pink food coloring gel can significantly enhance the visual appeal of the strawberry layer, making it more vibrant and appetizing.

How to Master This Recipe: Step-by-Step Guide

Creating these delightful Strawberry Coconut Ice Squares is a straightforward process, but paying attention to each step will ensure perfect results. Here’s a detailed guide:

Step 1: Preparing Your Strawberries

Begin by carefully hulling your fresh strawberries. Slice approximately half of the berries vertically, selecting about 20 of the most aesthetically pleasing slices to reserve for the topping. The remaining strawberries and any off-cuts should be placed into a blender with the lemon juice. Blend until you achieve a wonderfully smooth puree. Transfer this puree to a small saucepan and bring it to a gentle boil over medium-high heat. Cook for about 5 minutes, stirring frequently to prevent sticking, until the puree begins to thicken. Stir in 3 tablespoons of caster sugar and continue to cook for another 5 minutes, or until the puree is considerably thick and jam-like. This concentrated strawberry flavor is key! Remove from heat and transfer the thick puree to a large bowl, allowing it to cool completely. You can even prepare this step a day in advance and store the cooled puree in the fridge to save time.

Step 2: Crafting the Coconut Base

While your strawberry puree cools, preheat your oven to 160°C (fan-assisted). Prepare a 24 x 20 cm baking tin by greasing it lightly and lining it with baking paper. Ensure you leave a generous overhang of baking paper on all sides; this will serve as convenient “handles” to lift the finished bake from the tin later. In a large mixing bowl, combine the desiccated coconut with the condensed milk, mixing thoroughly until it’s well combined and slightly sticky. Divide this coconut mixture evenly into two separate bowls. Into one bowl, fold in the cooled strawberry puree. At this stage, you can add about ⅓ teaspoon of pink food coloring gel, if desired, to achieve a more vibrant, eye-catching pink hue for your strawberry layer. In the other bowl, add 4 tablespoons of milk to the remaining coconut mixture and stir to combine. This ensures both layers have a similar consistency.

Step 3: The Meringue Magic and Layering

In a very clean, dry bowl, use an electric mixer to beat the egg whites with a tiny pinch of salt until they form stiff peaks. This means when you lift the beaters, the egg whites stand up firmly without flopping over. Gradually add the remaining caster sugar, about a tablespoon at a time, whisking well after each addition until the meringue is glossy and smooth. Now comes the delicate part: gently fold half of this airy meringue into the strawberry coconut mixture and the other half into the plain coconut mixture. Be careful not to deflate the meringue, as its airiness is crucial for the final texture. Spread the strawberry coconut layer evenly into your prepared baking tin, leveling it with a spatula. Bake this first layer for 10 minutes. This initial bake helps to set the base.

Step 4: The Final Bake and Cooling

After 10 minutes, carefully remove the tin from the oven. Gently spoon the plain white coconut mixture over the strawberry layer, spreading it evenly. Arrange your reserved strawberry slices on top – aim for an appealing pattern, like 4 rows of 5 slices, or adjust according to your tin’s size. Sprinkle a small pinch of extra sugar over the strawberries; this will caramelize slightly and add a lovely gleam. Return the tin to the oven and bake for another 40-45 minutes, or until the top is a pale golden color, slightly risen, and just set. Keep a close eye on your bake during this stage, as it can brown quite quickly. If you notice it browning too much, loosely cover it with aluminum foil to prevent over-coloring. Once baked, remove the tin from the oven and let it cool in the tin for about 10 minutes. Then, using the overhanging baking paper, carefully lift the entire bake onto a wire rack to cool completely. This full cooling process is absolutely vital before slicing.

Expert Tips for Perfectly Sliced Squares

The key to achieving clean, uniform slices for your Strawberry Coconut Ice Squares is patience and technique. First and foremost, ensure the bake is completely cooled before attempting to cut it. This is not just a suggestion; it’s a critical step. If you cut the squares too soon, when they are still warm or even slightly warm, they are almost guaranteed to crumble and lose their shape. While they will still taste delicious, the presentation won’t be as appealing.

To ensure those beautifully clean cuts and uniform squares, similar to techniques used for blondies or brownies, here’s what to do: use a sharp knife, and wipe the blade clean between each cut. For an even smoother cut, you can run the knife under hot water, dry it quickly, and then make your cut. The warmth helps to slice through the chewy coconut layers more smoothly. This little extra effort makes a huge difference in the final look of your elegant dessert squares. Aim for consistent sizes to make serving and sharing even easier.

Storing and Serving Your Strawberry Coconut Ice Squares

These delightful Strawberry Coconut Ice Squares are not only delicious but also store exceptionally well, making them perfect for preparing in advance or enjoying over several days. They will maintain their wonderful soft and chewy texture at room temperature for up to 4 days when stored in an airtight container. For extended freshness, you can also store them in the refrigerator in an airtight container for up to a week. If refrigerating, we recommend bringing them to room temperature for about 15-20 minutes before serving to fully appreciate their delicate texture and flavors.

For even longer preservation, these squares are suitable for freezing! Once completely cooled and sliced, arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer the squares to a freezer-safe airtight container or a freezer bag, separated by parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months. To enjoy, simply thaw them overnight in the refrigerator or for a few hours at room temperature. This makes them a fantastic make-ahead dessert for unexpected guests or a quick sweet treat whenever the craving strikes.

Variations to Try

While the classic strawberry and coconut combination is sublime, don’t hesitate to get creative with this versatile recipe:

• Berry Swaps: Experiment with other berries like raspberries, blueberries, or a mixed berry puree. Adjust sweetness if needed, as some berries are tarter than strawberries.
• Citrus Zest: Add a teaspoon of finely grated lemon or lime zest to the coconut mixture for an extra bright, zesty flavor dimension.
• Vanilla or Almond Extract: A splash of vanilla or almond extract in the plain coconut layer can enhance its sweetness and aroma.
• Chocolate Drizzle: For the chocolate lovers, a delicate drizzle of melted white or dark chocolate over the cooled squares adds an extra layer of indulgence and visual appeal.
• Nutty Crunch: Fold in a tablespoon or two of finely chopped nuts, such as almonds or pecans, into the plain coconut mixture for a subtle textural contrast.

These Strawberry Coconut Ice Squares are incredibly versatile and perfect for any occasion, from a casual afternoon tea to a festive dessert spread. Their vibrant colors and unique texture make them a standout treat that everyone will love.

Thank you for exploring this recipe with us! We hope you enjoy making and sharing these delightful Strawberry Coconut Ice Squares. Remember that you can follow us on our social media channels for more delicious recipes and baking inspiration: Instagram, Pinterest, and Facebook. We love seeing your creations!

If you tried this recipe, we’d be thrilled if you could leave a comment and a rating below the recipe card in the comments section!

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Strawberry Coconut Ice Squares

A delightful treat for fans of strawberries and coconut! These soft, light, and chewy squares feature layers of sweet, creamy coconut and juicy strawberry. An easy recipe, perfect for sharing!

Prep Time
40 mins

Cook Time
45 mins

Cooling Time
2 hrs

Total Time
3 hrs 25 mins

Course:
Dessert

Cuisine:
British

Keyword:
coconut ice, coconut square, strawberry coconut ice squares

Servings:
20 squares

Calories:

Author:
Adapted from Waitrose

Equipment

• 24 x 20 cm baking tin
• baking paper
• electric mixer
• mixing bowl
• spatula

Ingredients

• 450 g fresh strawberries hulled
• ½ medium lemon juice only
• 100 g caster sugar
• 1 tablespoon unsalted butter for greasing
• 350 g desiccated coconut
• 397 g can of condensed milk
• ⅓ teaspoon pink food colouring gel optional
• 4 tablespoon milk any type
• 4 medium eggs, whites only

Instructions

1. 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 into a blender together with lemon juice and mix to a smooth puree.
2. 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 tablespoons of caster sugar and cook again for another 5 minutes until you have a thick puree. Transfer the mixture into a large bowl and allow it to cool completely.
3. In the meantime, preheat the oven to 160C (fan-assisted) 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).
4. In a large bowl, mix the desiccated 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 tablespoons of milk to the bowl with the remaining coconut and mix to combine.
5. Using an electric mixer, beat the egg whites with a pinch of salt until stiff peaks form. Add the remaining caster sugar, 1 tablespoon at a time, whisking well between each addition, until the meringue is glossy. Gently fold half of the meringue into each bowl with the coconut mixture (strawberry-infused and plain).
6. Place the strawberry coconut mixture in the prepared baking tin and spread it with a 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. Arrange your reserved strawberry slices on top (e.g., 4 rows of 5) and sprinkle a small pinch of extra sugar on top. Bake for 40-45 minutes or until pale golden, just set, and slightly risen. Cover the bake with kitchen foil if it starts to brown 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 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.

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