This no-bake coconut ice will surely bring a lot of good memories. Its an old-fashioned treat that is well-loved by a lot of people. I mean, what’s not to love about Coconut Ice – a deliciously sweet, milky, coconutty treat – and I do mean SWEET! So I had to get to work to ‘healthify’ the recipe.

So what is it typically made from? A quick search of a classic recipe gives this line up:

Icing sugar, dairy milk, butter, desiccated coconut, coconut essence (flavour, water, preservative 202), salt, red food colouring (water, food colour 122, citric acid 330, potassium sorbate 202, sodium benzoate 211).

I should put measurements on those though, to really put things in perspective:

6 cups icing sugar, ½ cup butter, 1 cup full fat dairy milk, 1 cup desiccated coconut, 2 teaspoons coconut essence, 1 teaspoon salt, 3 drops red food colour.

One recipe I found had a whopping 2 pounds of sugar in it!

Quite apart from it being an absolute sugar and fat bomb, it’s also topped off with synthetic red food colouring, otherwise known as Food Colour 122 or azorubine. A synthetic red dye used in various foods like confectionery, sauces, and jellies. It is a water-soluble azo dye derived from coal tar.

Many countries have banned it in food production as it has been linked to hyperactivity in children and allergic reactions in sensitive individuals. One 2018 animal study found moderate to severe changes in ovary function and hormone levels with azorubine consumption, with the authors concluding the substance to be a significant cause of infertility and hormonal disturbance, and that it should be banned from the food industry.

All in all, a super fun thing from our childhood, but really not something we wanting to be repeating as adults (or giving to our kids).

Coconut ice originated in Britain, with the first published recipe appearing in 1888 in “The Complete Indian Housekeeper and Cook”. Initially made with sugar syrup, shredded coconut, and cochineal for color, the recipe evolved into its modern form with condensed milk, which became popular after World War II when sugar rationing ended. The name “ice” likely comes from its pale, ice-like appearance.

Despite its name, there’s no ice in coconut ice – just icing sugar, heavily sweetened condensed milk, desiccated coconut and red food dye. That’s it!

So the new ‘healthifed’ version has these ingredients:

Desiccated coconut, protein powder, honey, vanilla extract

Natural alternatives to red food colouring…So, what can we use as an alternative when we are wanting our food to look pink? Luckily there are options, my favourite two being:

Freeze-dried strawberries or raspberries

Beetroot juice or powder

Either way – a much better option than synthetic colourings, and I’m sure you will agree the end result looks just as great and SOOOO much better for you!

This Coconut Ice healthy make over takes it to new heights! This recipe does away with the trucklands of refined sugar and uses raspberries to naturally colour the slice, which not only adds a lovely flavour but also creates a different creamier texture for that layer which gives more contrast between the layers. Deliciously sweet and simple to make. These easy coconut ice bites are so addictive. Only 4 ingredients required. No baking, no specialist equipment – this is a brilliant recipe to make with the kids!

Also it would make a great healthy, addition to a kid’s birthday party or any special occasion. Or as a healthy any time dessert or snack for you!

Decadent, creamy and bursting with goodness, you have never had coconut ice quite like this before…A lovely nostalgic treat that will take you right back to your childhood.

Coconut Ice Protein Bites

Coconut Ice gets a healthy make over! This recipe does away with the refined sugars and uses freeze-dried berries or a little beet juice to naturally colour the slice. A healthy, easy, no-bake, no heat alternative to traditional coconut ice. Just like grandma used to make, but is so much healthier than the version we grew up eating!

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating candy, clean eating candy recipe, clean eating dessert or snack, coconut ice protein bites, coconut ice protein candy bites, healthy coconut ice protein candy, healthy coconut ice protein snack bites

Servings 12

Ingredients

White Base Layer

• 2 cups desiccated coconut
• 1/4 cup protein or collage peptides powder, plain or vanilla
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon vanilla extract

 Top Pink Layer

• 2 cups desiccated coconut
• 1/2 cup freeze-dried strawberries/raspberries
• 2 tablespoons honey or maple syrup

Instructions

White Base Layer

• Line a 7 x 5-inch loaf pan, small tray or dish with parchment paper on the bottom and sides leaving some overhanging to function as a handle to get the slice out easier for cutting.

  Place coconut into a food processer and process until broken down and starting to release oil and a smooth butter forms.

  This may take anywhere from one to ten minutes depending on your food processor. Scrape down the sides each minute as you go. It should end up being relatively pourable, similar to smooth peanut butter (and slightly warm from blending).

  Add protein powder, honey and vanilla then pulse a couple of times to combine.

  Press evenly into the bottom of your pan or dish evenly and set aside on bench ready for the top layer.

Top Pink Layer

• Place coconut into a food processer and process until broken down and starting to release oil as above. Add freeze-dried berries, protein powder, honey and vanilla then pulse a couple of times to combine.

  Spoon mixture evenly over the white base layer and placeinto the fridge to set for 1-2 hours.

  Once set, cut into 12 (or more smaller) pieces.

  Store in the fridge for up to 1 week or freezer for up to 3 months.

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites