Easy Coconut Ice Recipes

LIMBER DE COCO (COCONUT ICE)

Steps:

• Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined.
• Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.

EASY COCONUT ICE

Steps:

• Line a small rectangular baking tray or cake tin with baking parchment. If you don't have any, tin foil also works well.
• In a large bowl, mix one tin of condensed milk with half of the icing sugar. Mix well, then add half of the desiccated coconut and stir again until thoroughly combined (the mixture may be quite stiff and hard to stir, but do persevere!). Tip into your prepared tray or tin and press down to form a thin layer.
• In the same bowl, tip in the second tin of condensed milk and mix with the remaining icing sugar. Add the food colouring (if using), and stir in until the mixture is a completely pink. Add the remaining desiccated coconut and stir until combined. Gently tip into the tray and press down to form a second layer over the first.
• Leave the tray out to dry over night. Once the top feels hardened to touch, carefully tip the slab of coconut ice out onto a large chopping board, peel off the baking parchment/tin foil and leave to dry for a few more hours.
• Cut into bars, squares or even pretty shapes using cookie cutters and leave to dry a little longer before serving up.

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

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 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.

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.