COCONUT ICE SQUARES
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
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 MICROWAVE
Pink and white traditional easy coconut ice made in microwave, be careful it gets hot. Everybody loves it basically flop proof
Provided by me.debs66
Categories Kid Friendly
Time 18m
Yield 30 pieces
Number Of Ingredients 4
Steps:
- Place condensed milk in microwavable bowl make sure its a high dish.
- Cook on high for 2 min stirr.
- Add sifted icing sugar and stir in well.
- Add coconut and stir well.
- Cook again for 2 min on high remove and stir.
- Cook again for 2 min on high remove and stir.
- Cook again for 2 min on high and stir very well.
- Pour half into greased tray say 26cm x 26cm tray.
- Colour the remainding half with pink colour essence or whichever colour you prefer.
- Pour over the white one in the tray, Make the surface nice and flat with a spatula. Cool slightly then cut into squares.
- Please note microwaves vary in cooking times if it doesnt set it must be cooked more, if it goes darker its cooked too long.
Nutrition Facts : Calories 146.8, Fat 3.9, SaturatedFat 3.1, Cholesterol 4.5, Sodium 38.3, Carbohydrate 27.8, Fiber 0.4, Sugar 27.1, Protein 1.3
MICROWAVE ONLY COCONUT ICE
This recipe is great because it doesn't need an oven or pan, just a microwave! Great for a quick treat or last minute present or dish!
Provided by SweetSpice18
Categories Low Protein
Time 35m
Yield 14-16 serving(s)
Number Of Ingredients 6
Steps:
- 1. Place icing sugar, milk and butter into a glass, microwave friendly bowl.
- 2. Microwave on High for 3 to 4 minutes (or until the mixture has melted).
- 3. Add vanilla essence and coconut.
- 4. Beat mixture until thick.
- 5. Divide the mixture in half and put the other half in another bowl.
- 6. Add a few drops of red food colouring to one half of the mixture.
- 7. Press white mixture (no food colouring) into a 20cm square tin.
- 8.Leave until firm before pressing pink mixture (food colouring) on top.
- 9. Refrigerate until firm then cut.
Nutrition Facts : Calories 229.5, Fat 8.5, SaturatedFat 6.2, Cholesterol 15.9, Sodium 79.5, Carbohydrate 39.2, Fiber 0.9, Sugar 36.9, Protein 0.5
INDIAN COCONUT ICE
This cardamom-scented sweet from reader Preeti Marwah is the perfect fusion of Indian and British recipes, with a coconut base and white chocolate topping
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Grease a 16cm square baking tin with ghee. Mix the milk and cream and set aside. Bash the cardamom pods, then remove the seeds and crush them in a pestle and mortar.
- Melt the ghee in a non-stick pan over a medium heat. Add the caster sugar and coconut, stir for 2 mins, then add the cream and milk mixture, followed by the ground cardamom. Stir continuously over the heat for about 10 mins or until the mixture starts to thicken. Remove from the heat and spread evenly into the tin.
- For the topping, melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Warm the cream, then add to the melted chocolate and mix well. Remove from the heat and stir in the food colouring. Pour this mixture over the coconut layer and chill in the fridge for 2-3 hrs until set. Cut into squares to serve.
Nutrition Facts : Calories 295 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
2-INGREDIENT COCONUT ICE CREAM
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
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
MICROWAVE COCONUT STICKY RICE WITH MANGO
Make coconut sticky rice in the microwave for perfectly tender results in under 10 minutes. Serve with shredded coconut, sesame seeds, and ripe mango.
Provided by Pepper Teigen
Categories Dessert Rice Mango snack Quick & Easy Wheat/Gluten-Free Soy Free Nut Summer Dairy Free Coconut
Number Of Ingredients 8
Steps:
- In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
- Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
- In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
- Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.
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