Coconut Ice No Cook Easy Version Recipes
COCONUT ICE {EASY, NO-COOK RECIPE}
These coconut ice squares are soft and chewy, they look adorable and make a great addition to your festive Christmas dessert platter! You need just 3 ingredients to whip up these no-cook, delicious coconut treats.
Provided by Freda Dias
Categories Desserts
Time 2h15m
Number Of Ingredients 6
Steps:
- Grease a 7 or 8-inch square pan with oil or non-stick spray. Line the pan with parchment paper and set aside.
- In a large bowl, add half of the condensed milk, half of the icing sugar, and vanilla extract, stir well until combined.
- Next, add half of the desiccated coconut, mix well until combined. You may use your hands the mix thoroughly if it gets difficult to mix.
- Press the white mixture over the base of the pan, smooth out the surface with an offset spatula or your hands. Set aside.
- Wipe out the bowl, and add the remaining condensed milk, icing sugar, along with the pink food color, and rose essence, stir well until combined.
- Next, add the rest of the desiccated coconut, mix well until combined.
- Press the pink mixture over the white layer, smooth out the surface with an offset spatula or your hands.
- Cover the pan with a cling film or aluminum foil. Refrigerate overnight. It usually sets in 2-3 hours, but for best results refrigerate it overnight. You may also let it air-dry, uncovered, at room temperature.
- Lift the parchment paper out of the pan. Let the coconut ice stand at room temperature for 5-10 minutes. Cut into desired sized pieces.
Nutrition Facts : ServingSize 1 piece, Calories 89 kcal, Carbohydrate 10.2 g, Protein 1.1 g, Fat 5.3 g, SaturatedFat 4.5 g, Cholesterol 3 mg, Sodium 13 mg, Fiber 1.2 g, Sugar 9 g
COCONUT ICE - NO COOK EASY VERSION
From The Complete Home Confectioner by Hilary Walden, very easy recipe producing coconuty somewhat like fudge, thick & solid yet creamy candy. The cooking time is an estimated "setting" time for the mixture once it's in the pan.
Provided by Heather Sullivan
Categories Candy
Time 1h10m
Yield 700 grams
Number Of Ingredients 4
Steps:
- Using extra icing sugar, dust a square pan (pan size will determine thickness).
- Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff.
- Divide in half and tint one half of the mixture pink with the food colouring.
- Press one mixture into the pan gently then top and press with the other mixture.
- Leave to set then cut into cubes or fingers with an oiled knife.
- To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.
Nutrition Facts : Calories 3.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1.1, Carbohydrate 0.6, Sugar 0.6
NO-COOK COCONUT PIE
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT ICE
This is just the same as the first coconut ice, except this one has the right measures so it will set properly, you really will get a kick out of it, so please try it, it's very popular with all the family. UPDATED - now corrected
Provided by Perfect Pixie
Categories Bar Cookie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
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.
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