Coconut Ice Cooked Version Recipes Recipes Recipe For Hand
COCONUT ICE COOKED VERSION
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
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
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.
COCONUT ICE
Steps:
- Place the sugar and water in a medium saucepan and bring to a boil. Cool, then whisk in the coconut milk and vanilla. Pour into a container and refrigerate until cold. Transfer to an ice cream maker and mix according to machine's directions.
MS PIGGIE'S QUICK COCONUT ICE CREAM
A quick and easy coconut ice cream recipe that anyone can make, it uses the most basic of ingredients. Adjust the sugar amount up or down by half according to your own taste. I happen to like mine a little on the sweet side.
Provided by Patrice Mspiggybaby Pilgrim
Categories Ice Cream
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
- Freeze cream mixture in an ice cream maker according to manufacturer's instructions.
Nutrition Facts : Calories 324.8 calories, Carbohydrate 43.2 g, Cholesterol 43.8 mg, Fat 16.9 g, Fiber 0.1 g, Protein 1.9 g, SaturatedFat 12.1 g, Sodium 34.3 mg, Sugar 41.8 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
COCONUT ICE (CANDY)
Make and share this Coconut Ice (Candy) recipe from Food.com.
Provided by Poppy
Categories Candy
Time 30m
Yield 30 small pieces
Number Of Ingredients 5
Steps:
- Place sugar, glucose and liquid into a saucepan.
- Bring to the boil, stirring constantly.
- When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
- Divide coconut and add to both; beat till thick.
- Put into a greased tin, pressing firmly.
- Allow to become quite cold before cutting.
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- Remember, you are working with a boiling sugar mixture in this recipe which will easily burn your skin. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
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