Bajan Coconut Ice Recipes

BAJAN COCONUT ICE

Steps:

• In a small saucepan, scald milk.
• Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
• In a large saucepan, combine coconut milk, sugar, and cream of tartar.
• Cook over low heat, stirring constantly, until sugar has dissolved.
• Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
• Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
• Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
• Remove coconut ice from freezer after 4 hours and break apart with a fork.
• Serve immediately.

LIMBER DE COCO (COCONUT ICE)

Steps:

• Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
• Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

COCONUT ICE

Steps:

• Line a 19cm cake pan with foil.
• Sift icing sugar into a bowl, stir in coconut then milk and egg white. stir until well combined.
• Press half of mixture into pan,.
• Tint remaining mixture pink.
• Spread over first layer.
• Refrigerate for several hours, preferably over night, once set cut into whatever size you wish.
• Can be made a week ahead.

BAJAN COCONUT BREAD

Steps:

• Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
• Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
• In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
• In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
• Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
• Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.

BANANA COCONUT ICE CREAM

Steps:

• Cut bananas into 1/2-inch-thick slices and arrange in one layer in a shallow baking pan. Freeze bananas 15 minutes, or until firm. In a blender or food processor purée bananas with remaining ingredients until smooth. Freeze mixture in an ice-cream maker.