Strawberry Coconut Frozen Squares: Refreshing No-Bake Treat

Strawberry coconut ice squares — small, delightful squares with a soft, chewy texture. Layers of sweet coconut and juicy strawberries make this an easy dessert perfect for any occasion.

With berry season in full swing, these strawberry coconut ice squares are a lovely way to celebrate. This version combines two layers — a strawberry-infused coconut layer and a classic coconut-and-condensed-milk layer — folded into airy meringue and baked briefly to create a light, chewy finish. They work beautifully as a dessert or a sweet snack on their own.

What are strawberry coconut ice squares?

Coconut ice is a traditional British sweet made with desiccated coconut and condensed milk, usually formed into two-coloured layers. This recipe keeps that nostalgic flavour but adds a modern twist: whipped egg whites folded into the coconut mixtures and a short bake. The result is tender, slightly chewy squares with a pleasant lift from the meringue.

This simple recipe makes plenty to share. It contains no flour, so it is naturally gluten-free and a good option if you want a flour-free treat.

How to make this recipe

Begin by preparing the strawberries. Slice roughly half of them vertically and set aside the best 20 slices for the top. Use a 24 x 20 cm baking tin for an even layout — you should be able to fit four rows of five slices, though you can adjust to your tin size.

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Blend the remaining strawberries into a smooth puree with a splash of lemon juice. Cook the puree in a small saucepan over medium-high heat with 3 tablespoons of sugar, stirring frequently, until it thickens (about 10 minutes total). Transfer to a bowl to cool — you can do this step ahead of time.

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In a large bowl, combine desiccated coconut with a can of condensed milk until evenly mixed. Divide this mixture in half. Stir the cooled strawberry puree into one half and add a drop of pink gel colouring if you want a more vivid layer. To the remaining half, add 4 tablespoons of milk to loosen the mixture slightly.

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Whip the egg whites with a pinch of salt to stiff peaks, then add the remaining caster sugar one tablespoon at a time until the meringue is glossy. Gently fold half the meringue into the strawberry coconut mixture and the other half into the plain coconut mixture. Folding preserves the air and gives the finished squares a soft lift.

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Spoon the strawberry coconut mixture into the prepared tin and smooth the surface. Bake at 160°C (fan) for about 10 minutes. Remove briefly, spread the plain coconut mixture on top, arrange the reserved strawberry slices evenly, and sprinkle a small pinch of sugar over the strawberries. Return to the oven and bake until the top is pale golden, just set and slightly risen — about 40–45 minutes in a fan-assisted oven. If it starts browning too quickly, cover loosely with foil.

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Allow the bake to cool completely in the tin before lifting out with the overhanging paper and cutting into squares.

How to slice the squares

Make sure the bake is fully cooled before slicing to prevent it from falling apart. For clean, uniform slices wipe the knife between each cut or run it briefly under hot water and dry before the next cut. This ensures neat edges and prevents sticking.

Storage

Store the squares in an airtight container at room temperature for up to four days, or refrigerate for up to a week.

If you try this recipe, please leave a comment and rating below the recipe — I love hearing how it turns out.

📖 Recipe