Coconut Ice Food

COCONUT ICE SQUARES

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

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.

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:

• Line the base and sides of a 20cm/8in square baking tin with baking paper.
• Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon - you might find it easier to lightly dampen your hands first. Press into a smooth, even layer.
• Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.
• The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve.