The Ultimate Neapolitan Coconut Ice Squares
A triple-layered masterpiece featuring a decadent chocolate base, creamy vanilla-coconut center, and a vibrant pink raspberry-kissed top. This no-bake gourmet treat is the perfect balance of nostalgic charm and sophisticated flavor.
Why This Recipe is Irresistible
This isn’t just your standard candy-shop fudge. Our Neapolitan Coconut Ice Squares redefine the classic British treat by introducing a rich, cocoa-infused foundation that perfectly offsets the traditional sweetness. It is gluten-free, visually stunning, and offers a multi-sensory texture that is both chewy and melt-in-your-mouth soft.
Essential Ingredients & Their Roles
- Desiccated Coconut (Unsweetened): The core structural element providing that iconic tropical chewy texture.
- Sweetened Condensed Milk: The “glue” of the recipe, ensuring a silky-smooth mouthfeel and perfect setting consistency.
- Dutch-Processed Cocoa Powder: Specifically chosen for the bottom layer to provide a bittersweet chocolate contrast.
- Powdered Sugar (Icing Sugar): Works with the coconut to create a dense, fudge-like structure.
- Pure Vanilla Extract: Elevates the middle layer, adding a warm, aromatic depth.
- Natural Pink Coloring or Raspberry Juice: Provides the aesthetic pop and a hint of fruity brightness to the top layer.
- Pinch of Sea Salt: A professional secret to intensify the cocoa and balance the sugar.
Step-by-Step Instructions
1. Forge the Chocolate Foundation
In a medium mixing bowl, combine 1 cup of desiccated coconut, 1/4 cup of cocoa powder, and 1/3 cup of condensed milk. Mix until a dark, stiff paste forms. Press this mixture firmly into a parchment-lined 8×8 pan. Compression is key for a clean slice!
2. Layer the Vanilla Cream
Blend 1.5 cups of coconut, 1/2 cup of powdered sugar, 1/3 cup of condensed milk, and 1 tsp of vanilla extract. Spread this carefully over the chocolate base. Use a flat spatula to ensure an even, level surface.
3. Add the Raspberry Pink Peak
Repeat the vanilla mixture steps, but incorporate your pink food coloring or berry juice until the color is uniform. Press this onto the white layer. Finish by sprinkling shredded coconut over the top for that beautiful “snowy” effect.
4. The Chill Factor
Refrigerate the pan for a minimum of 4 hours (overnight is best). This allows the sugar crystals to stabilize and the coconut to hydrate, resulting in a superior bite.
Expert Pro Tips
- The Hot Knife Technique: For clean, professional edges, dip your knife in boiling water and wipe it dry between every single cut.
- Toasting: Lightly toast the coconut for the bottom layer to add a smoky, nutty dimension to the chocolate.
- Storage: Keep these in an airtight container in the fridge to maintain their moisture and chewiness.
Serving Suggestions
These squares are a delightful companion to a bitter dark espresso or a floral hibiscus tea. For a dinner party, serve them on a slate platter garnished with fresh raspberries to highlight the pink layer.