Keto Coconut Ice Candy

A nostalgic treat made sugar-free, Keto Coconut Ice Candy brings all the charm of the traditional childhood sweet with none of the carbs. Featuring soft, chewy layers of pink and white coconut, this low-carb, no-bake dessert is ideal for gifting, entertaining, or simply enjoying a taste of sweet nostalgia—keto-style.

Why You’ll Love This Recipe

This coconut ice candy is a simple, no-fuss recipe that delivers on flavor and visual appeal. With a creamy coconut texture and sweet, subtle flavor, it’s the perfect low-carb confection for celebrations, holiday trays, or an everyday treat. It’s naturally gluten-free, dairy-free, and sugar-free, making it a versatile dessert for various dietary needs. The pink-and-white color layers add a festive touch, while the familiar coconut flavor makes it feel like a classic.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups unsweetened shredded coconut
• 1/2 cup coconut cream
• 1/3 cup powdered erythritol
• 1/2 teaspoon vanilla extract
• A few drops natural pink food coloring (beet juice or keto-safe dye)

Directions

1. Line a square baking dish with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. In a large bowl, combine the shredded coconut, coconut cream, powdered erythritol, and vanilla extract. Stir until the mixture is fully blended and cohesive.
3. Divide the mixture evenly into two portions.
4. To one half, add a few drops of natural pink food coloring. Mix until the color is evenly distributed.
5. Press the uncolored (white) portion firmly and evenly into the bottom of the prepared dish, smoothing it out with the back of a spoon.
6. Carefully add the pink layer on top, pressing it down gently and evenly over the white layer.
7. Refrigerate the layered mixture for 1–2 hours or until fully set and firm to the touch.
8. Once firm, remove from the dish and slice into 16 small squares.
9. Serve chilled and enjoy.

Servings and timing

Servings: 16 squares
Prep Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 10 minutes
Calories: Approximately 90 kcal per square

Variations

• Chocolate Drizzle: Add a drizzle of melted sugar-free chocolate on top before chilling.
• Mint Version: Add a few drops of peppermint extract for a refreshing twist.
• Nutty Crunch: Mix in chopped almonds or macadamia nuts for added texture.
• Tropical Flavor: Add lime zest or a few drops of pineapple extract for a tropical flair.
• Layered Colors: Create additional pastel layers for a more colorful presentation.
• Spiced Touch: Add a pinch of cinnamon or cardamom for a warm, aromatic note.
• Dairy-Free Option: This recipe is naturally dairy-free, but ensure your coconut cream is unsweetened and full-fat.
• Holiday Version: Shape into festive molds or cut with cookie cutters for themed treats.
• Extra Creamy: Add a tablespoon of melted coconut oil for a silkier texture.
• Single Color: Skip the layering and make the whole batch pink, white, or any keto-safe hue of your choice.

storage/reheating

Store the coconut ice squares in an airtight container in the refrigerator for up to 7 days. For best texture and firmness, serve them chilled directly from the fridge. This candy is not suitable for freezing, as the texture may become crumbly when thawed. Reheating is not necessary.

FAQs

Can I use desiccated coconut instead of shredded?

Yes, but desiccated coconut is finer and drier, so you may need to add more coconut cream for moisture.

Is coconut cream the same as coconut milk?

No, coconut cream is thicker and richer. Use full-fat coconut cream for best results and texture.

Can I skip the food coloring?

Absolutely. The pink color is traditional, but it’s optional. You can keep the whole batch white or use another keto-friendly natural dye.

Is this dessert freezer-friendly?

Freezing is not recommended as it can alter the texture and make the squares dry or crumbly when thawed.

What can I use instead of erythritol?

You can use any powdered keto sweetener blend, such as monk fruit erythritol, as long as it measures like sugar.

Can I make this into bars instead of squares?

Yes, press the mixture into a loaf pan and slice into bars for a different shape.

Is this recipe dairy-free?

Yes, this recipe is naturally dairy-free when using coconut cream and keto-safe sweeteners.

Can I make this recipe nut-free?

It already is nut-free unless you choose to add nuts. Just ensure no cross-contamination with nut-based products.

How do I make the layers even?

Use the back of a spoon or a small spatula to press and level each layer for clean lines and even texture.

Can I use this recipe for gifting?

Yes, it’s perfect for gift boxes. Just be sure to keep it refrigerated until shortly before gifting or transport in a cooler bag.

Conclusion

Keto Coconut Ice Candy is a simple yet festive dessert that brings back sweet memories in a low-carb, sugar-free way. With its soft texture, creamy coconut flavor, and cheerful layers, it’s an ideal treat for holidays, parties, or a sweet snack any day of the week. Whether you’re following a keto lifestyle or simply looking for healthier dessert options, this coconut candy is as delightful as it is easy to make.

Keto Coconut Ice Candy

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This Keto Coconut Ice Candy is a nostalgic, no-bake treat made sugar-free! With layers of soft, creamy coconut in classic pink and white, it’s a festive low-carb dessert perfect for holiday gifting, childhood cravings, or a sweet keto-friendly snack.

• Author: Asma
• Prep Time: 10 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 16 squares
• Category: Dessert, Snack, Candy
• Method: No-bake, Refrigerated
• Cuisine: Keto
• Diet: Gluten Free

Ingredients

• 2 cups unsweetened shredded coconut

• 1/2 cup coconut cream

• 1/3 cup powdered erythritol

• 1/2 teaspoon vanilla extract

• A few drops natural pink food coloring (beet juice or keto-safe dye)

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Instructions

• Line a square baking dish with parchment paper.

• In a mixing bowl, combine shredded coconut, coconut cream, powdered erythritol, and vanilla extract until well mixed.

• Divide the mixture into two equal portions.

• Add natural pink food coloring to one half and mix until evenly colored.

• Press the white coconut mixture into the bottom of the prepared dish. Smooth and compress firmly using the back of a spoon.

• Carefully layer the pink mixture over the white layer, smoothing it flat and even.

• Refrigerate for 1–2 hours until fully set and firm.

 

• Cut into small squares and serve chilled.

Notes

• Store in an airtight container in the fridge for up to a week.

• For extra richness, substitute part of the coconut cream with coconut butter.

• Add a hint of almond extract for a flavor twist.