Coconut Ice Cooked Version Recipe For Zucchini

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COCONUT ICE COOKED VERSION



Coconut Ice Cooked Version image

This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.

Provided by Heather Sullivan

Categories     Candy

Time 25m

Yield 550 grams

Number Of Ingredients 4

450 g sugar
150 ml milk
150 g desiccated coconut (a very finely ground dried shelf-stable coconut)
2 -5 drops red food coloring

Steps:

  • Grease a pan (8x6inches) with oil or butter.
  • Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
  • Bring to a boil, cover, and boil for 3 minutes exactly.
  • Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
  • Remove from heat and stir in coconut.
  • Quickly pour the mixture into the pan.
  • Add food colouring, stir in quickly and pour into pan on top of the white layer.
  • Cool until half-set, mark into squares or fingers with an oiled knife.
  • Leave until completely set then break or cut into pieces.
  • Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.

Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1, Sugar 0.9

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

ZUCCHINI WITH RICE AND COCONUT MILK RECIPE - (4.5/5)



Zucchini with Rice and Coconut Milk Recipe - (4.5/5) image

Provided by ladygourmet

Number Of Ingredients 12

3 - 4 cups of zucchini - sliced
1 onion - sliced thin
3 cloves of garlic - chopped
Healthy handful of fresh basil - sliced
1 cup chicken broth
1 tablespoon - lemon juice
13.5 oz can of coconut milk
3/4 tsp. salt
1/2 tsp. ground black pepper
1 1/2 tsp. curry powder
2 tablespoons olive oil
1 1/2 cups uncooked rice

Steps:

  • Heat a sauce pan with the olive oil and add the onion, garlic and zucchini. Let this sauté for about 1 minute. Add the chicken broth, lemon juice, fresh basil and seasonings. Simmer this on low until the zucchini become soft and the onion is transparent. This will take about 30 - 35 minutes. Add the coconut milk with the zucchini is cooked. Simmer for another minute or two and adjust the seasonings to taste. Prepare the rice as directed.

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