Coconut Ice

COCONUT ICE



Coconut Ice image

A delicious and attractive candy snack for any coconut lover.

Recipe From allrecipes.com

Provided by EMMA HEAP

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 1h30m

Yield 20

Number Of Ingredients: 5

2 cups white sugar
.66 cup water
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
2 drops red food coloring
Calories118.8 calories
Carbohydrate21.5 g
Fat4 g
Fiber1 g
Protein0.4 g
SaturatedFat3.5 g
Sodium2.3 mg
Sugar20.5 g

Steps:

  • Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar has dissolved. Then, bring to a boil and cook until it reaches 240 degrees F/120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball.
  • Remove from heat and immediately stir in vanilla and coconut. Continue stirring until mixture begins to thicken, 5 to 10 minutes.
  • Pour half of the mixture into the prepared pan and level the surface with a knife or spatula. Tint the other half of the mixture by stirring in the food coloring. Pour the pink mixture on top of other layer, and level the surface. Press all down firmly with the back of a spoon and allow to harden. When firm, turn out of the pan, remove the paper and cut into squares with a sharp knife.


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.

Recipe From bbcgoodfood.com

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
Calories739 calories
Fat4 grams fat
SaturatedFat4 grams saturated fat
Carbohydrate10 grams carbohydrates
Sugar9 grams sugar
Fiber1 grams fiber
Protein1 grams protein

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.


COCONUT ICE CREAM



Coconut Ice Cream image

Recipe From foodnetwork.com

Provided by Food Network

Categories     dessert

Time 40m

Yield about 2 quarts

Number Of Ingredients: 7

2 cups milk
2 cups heavy cream
2 cups coconut milk
1 cup coconut flakes, toasted
8 egg yolks
11/2 cups sugar
Pinch salt

Steps:

  • Bring milk, heavy cream, coconut milk, and coconut flakes to simmer in heavy saucepan for a few minutes. Allow to steep for 10 minutes.
  • Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
  • Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the while, until mixture starts to thicken. Strain through a chinois. Chill immediately over ice bath.
  • Churn in a standard ice cream machine.




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