Easy Coconut Ice Recipe Recipes Recipe For Deviled

COCONUT ICE - NO COOK EASY VERSION

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.

EASY COCONUT ICE

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.

COCONUT ICE CREAM

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.

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.

EASY COCONUT ICE CREAM

Steps:

• Whisk together the eggs and sugar until light and fluffy.
• Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
• Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
• Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
• Pour into sealable plastic containers and freeze for 8 hours.
• Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.

COCONUT RICE

Steps:

• In a large saucepan over high heat, combine rice, coconut milk and salt; bring to a boil.
• Reduce heat, cover and simmer for 20 to 25 minutes, or until liquid is absorbed and rice is tender.

EASY DAIRY-FREE COCONUT-PINEAPPLE ICE CREAM

Steps:

• Place unopened can of pineapple in the fridge to chill. Set a silicone muffin pan onto a metal tray and evenly divide coconut cream amongst the muffin cups. Place in the freezer and freeze solid, about 3 hours.
• Remove frozen coconut cream from the muffin pan and place in a blender. Add chilled pineapple and juice, frozen banana slices, vanilla extract, and honey; blend until smooth.
• Divide coconut mixture among the silicone muffin cups.
• Return to the freezer and freeze for about 3 hours. Remove a few minutes before serving to allow ice cream to soften enough to be easily removed from muffin cups. If serving the ice cream in a dish, garnish with shredded coconut.