Coconut Ice With Condensed Milk Recipes

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EASY COCONUT ICE



Easy Coconut Ice image

Easy Coconut Ice - 4 ingredients, no baking, no special equipment required. Extremely addictive!

Provided by Nicky Corbishley

Categories     Snacks

Time 10m

Number Of Ingredients 4

1 x 397g tin of condensed Milk
2 drops red food colouring
400 g Confectioner's Sugar, plus extra for rolling
320 g Desiccated Coconut

Steps:

  • Split the condensed milk between two medium-sized bowls, and mix the red food colour into one of them.
  • Add half of the confectioner's sugar to one bowl and half to the other, and stir each bowl.
  • Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
  • The mixtures should come together into a shape-able ball at this point.
  • Tip the white mixture out onto a work surface that has been sprinkled with confectioner's sugar. Use your hands to shape the mixture into a square that is about 3/4" thick. You can use a rolling pin to ensure the top is flat.
  • Do the same with the pink mixture - ensuring the square is the same length/width as the white one. Use a spatula to lift the pink slab and place it on top of the white slab. Squash it down very slightly so that the pink and white layers stick together, and then use a spatula to lift the whole thing onto a tray lined with baking parchment.
  • Leave, uncovered to dry for 3-10 hours, and then cut into small cubes.

Nutrition Facts : Calories 98 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 4 g, Cholesterol 2 mg, Sodium 12 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

COCONUT ICE SQUARES



Coconut ice squares image

This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.

Provided by Lesley Waters

Categories     Buffet, Snack, Treat

Time 15m

Yield Approx 30 pieces

Number Of Ingredients 4

250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional

Steps:

  • Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
  • Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
  • Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

COCONUT ICE - NO COOK EASY VERSION



Coconut Ice - No Cook Easy Version image

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

150 ml sweetened condensed milk
250 g icing sugar, sieved (powdered or confectioner's sugar)
175 g desiccated coconut (a kind of very fine grate very dry shelf-stable coconut)
2 -5 drops red food coloring or 2 -5 drops pink food coloring

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

TOASTED COCONUT ICE CREAM RECIPE BY TASTY



Toasted Coconut Ice Cream Recipe by Tasty image

Here's what you need: heavy cream, sweetened condensed milk, coconut milk, coconut flakes

Provided by Alvin Zhou

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

2 cups heavy cream, chilled
1 can sweetened condensed milk
1 cup coconut milk
1 cup coconut flakes

Steps:

  • In a large bowl, whip the cream until soft peaks form.
  • Add the condensed milk and coconut milk, then whip until smooth.
  • In a pan over medium heat, toast the coconut until browned, stirring constantly.
  • Fold the toasted coconut into the cream mixture.
  • Transfer the mixture to a baking pan or bowl, then freeze.
  • Enjoy!

Nutrition Facts : Calories 1047 calories, Carbohydrate 80 grams, Fat 84 grams, Fiber 4 grams, Protein 14 grams, Sugar 72 grams

2-INGREDIENT COCONUT ICE CREAM



2-Ingredient Coconut Ice Cream image

When I found out my heavy cream was spoiled I came up with this recipe. Who knew 2 ingredients would make such a tasty frozen treat!

Provided by B. Foster

Time 5h20m

Yield 12

Number Of Ingredients 2

1 (14 ounce) can sweetened condensed milk
1 (13.5 ounce) can coconut milk

Steps:

  • Combine sweetened condensed milk and coconut milk in a bowl and whisk to combine. Chill in the refrigerator for 1 hour.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.7 g, Cholesterol 11.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 45.6 mg, Sugar 17.8 g

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