Korean-style Coconut Ice with Mango and Dragon Fruit
By OcadoLife
Published on 20 May 2025
Perfect to serve up in the summer or after a spicy main, Korean-style Coconut Ice with Mango and Dragon Fruit is an easy win. “Known as bingsu, this popular Korean treat is so simple to make,” says TV chef, author and School of Wok founder Jeremy Pang. “All you need are a couple of ice cube trays and a food processor. Mix and match the fruit as you like.” Make it a day ahead, to allow time for freezing.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
20 minsTotal time
6Servings
20 minsPrep time
Ingredients
- 1 (400ml) tin coconut milk, 2 tbsp reserved and chilled for blending
- 100ml condensed milk, plus extra for drizzling
- 1 mango, diced
- 1 dragon fruit, sliced or diced
Method
Step 1
In large jug, whisk together the coconut milk and condensed milk. Pour into ice cube trays; freeze for at least 4-6 hrs or overnight.Step 2
Tip the frozen cubes into the bowl of a food processor. Add the 2 tbsp reserved coconut milk; blitz to make a smooth ice cream. Place in a freezer-safe container and return to the freezer for at least 1 hr or until ready to serve.Step 3
To serve, scoop or roughly ‘shave’ the coconut ice with a fork and top with the fruit and a drizzle of condensed milk.