Coconut Ice Cooked Version Food

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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.

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

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



Coconut Ice image

A delicious and attractive candy snack for any coconut lover.

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

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.

Nutrition Facts : Calories 118.8 calories, Carbohydrate 21.5 g, Fat 4 g, Fiber 1 g, Protein 0.4 g, SaturatedFat 3.5 g, Sodium 2.3 mg, Sugar 20.5 g

RESTAURANT STYLE COCONUT RICE (COCONUT MILK)



Restaurant Style Coconut Rice (Coconut Milk) image

This is a recipe for exceptionally fluffy, coconut rice! No gluggy coconut milk scum left on the surface, each grain is clean and fluffy. Make it Asian-restaurant style by adding pandan leaves OR kaffir lime leaves. Or finish with a sprinkle of toasted coconuts. Serve with: tropical, Caribbean, Indian and Asian foods. See recipe card below for COCONUT POWDER version (no rice rinse, no soak).

Provided by Nagi | RecipeTin Eats

Categories     Rice     Side

Time 17m

Number Of Ingredients 8

2 cups (360g) jasmin or long grain white rice ((Note 1))
400 ml / 14 oz coconut milk (, full fat or light (Note 2))
1/2 cup (125ml) water
1 tbsp white sugar ((Note 3))
1/2 tsp salt
3 pandan leaves (, knotted)
3 kaffir lime leaves (, crushed in hand)
1 tbsp desiccated coconut (, toasted, to garnish)

Steps:

  • Rinse rice in water until the water runs pretty clear. (Note 1)
  • Drain rice then soak in water for 15 minutes. Then drain.
  • Add rice, coconut milk, water, sugar and salt into a small pot or large saucepan over medium high heat. Add pandan or kaffir lime leaf if making Asian restaurant style option.
  • Bring it to a simmer so the entire surface of the liquid is rippling (not just the edges), give it ONE stir (not more!), place lid on and immediately turn heat down to LOW.
  • Leave for 14 minutes.
  • Remove from heat, and rest, undisturbed, for 10 minutes.
  • Fluff with rubber spatula. Garnish with toasted coconut, if using, then serve.

Nutrition Facts : ServingSize 148 g, Calories 192 kcal

COCONUT ICE



Coconut Ice image

Take a trip down memory lane with this easy version of a classic British treat; Coconut Ice. Traditional crumbly texture, and a pink strawberry flavoured layer.

Yield 56 squares

Number Of Ingredients 6

340g (12oz) icing (confectioners') sugar 400g (14oz) sweetened condensed milk 340g (12oz) unsweetened desiccated coconut pink gel food colouring strawberry essence or flavouring
340g (12oz) icing (confectioners') sugar
400g (14oz) sweetened condensed milk
340g (12oz) unsweetened desiccated coconut
pink gel food colouring
strawberry essence or flavouring

Steps:

  • Butter or use plastic wrap to line a 20x15cm (8x6-inch) tin. Carefully heat the condensed milk and icing (confectioners'/powdered) sugar in a pan over a low heat until the sugar has completely dissolved. Remove from the heat and stir in the desiccated coconut. Quickly pour half of the mixture into the tin and use a spatula to smooth and level. Set aside for 5 minutes. Add a few drops of food colouring and/or flavouring to the remaining mix in the pan and pour remaining mix over the first layer. Smooth and even again with spatula and set aside to cool for 3 hours. If you intend on planning to make bars or squares then wait until the coconut is half set and carefully score bars/squares with a knife. Leave to set for 3 hours or overnight and cut using the score marks as guides.

COCONUT ICE CREAM



Coconut Ice Cream image

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.

COCONUT ICE (CANDY)



Coconut Ice (Candy) image

Make and share this Coconut Ice (Candy) recipe from Food.com.

Provided by Poppy

Categories     Candy

Time 30m

Yield 30 small pieces

Number Of Ingredients 5

2 cups sugar
1 teaspoon liquid glucose
1/2 cup milk or 1/2 cup water
1/2 cup coconut
red food coloring

Steps:

  • Place sugar, glucose and liquid into a saucepan.
  • Bring to the boil, stirring constantly.
  • When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
  • Divide coconut and add to both; beat till thick.
  • Put into a greased tin, pressing firmly.
  • Allow to become quite cold before cutting.

BAJAN COCONUT ICE



Bajan Coconut Ice image

Make and share this Bajan Coconut Ice recipe from Food.com.

Provided by Az B8990

Categories     Caribbean

Time 4h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 6

2 cups whole milk
3 cups shredded coconut, fresh or packaged
1 cup sugar
1 pinch cream of tartar
1 egg yolk, beaten
3 drops almond extract

Steps:

  • In a small saucepan, scald milk.
  • Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
  • In a large saucepan, combine coconut milk, sugar, and cream of tartar.
  • Cook over low heat, stirring constantly, until sugar has dissolved.
  • Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
  • Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
  • Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
  • Remove coconut ice from freezer after 4 hours and break apart with a fork.
  • Serve immediately.

COCONUT-ICE MARSHMALLOWS



Coconut-ice marshmallows image

A sweet shop version of the squidgy squares, flavoured with coconut liqueur - one for the grown-ups

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 50m

Yield Makes 40-50 depending on the size

Number Of Ingredients 9

300g desiccated coconut
10 sheets gelatine
500g granulated sugar
4 tsp liquid glucose
2 large egg whites
1 tsp vanilla extract
1 tbsp Malibu , or coconut liqueur
pink food colouring
a little icing sugar , for dusting

Steps:

  • Toast half the coconut in a large, wide pan over a very low heat. Keep stirring the whole time so the coconut toasts evenly. When the flakes are tinged golden brown, tip into a bowl to stop them cooking any further.
  • Line 2 square tins or dishes (18cm or 16cm) with baking parchment. Spread half the toasted coconut evenly over the base of one, and half of the untoasted coconut over the base of the other.
  • Put the gelatine leaves, one by one so that they don't clump together, in a large bowl of cold water and leave to soften while you make the marshmallow mixture. Put the sugar, liquid glucose and 200ml cold water in a small, deep heavy-based saucepan, so that the mixture will be deep enough to get a thermometer reading. Place over a low heat until the sugar has dissolved completely. Turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (about 125C) - this will take a while. If you don't have a sugar thermometer, drop a little of the syrup into a glass of very cold water - if it sets to a firm but malleable ball, it's ready.
  • While the sugar is boiling, beat the egg whites in a large bowl with an electric whisk until stiff.
  • When the syrup has reached the right stage, pour it in a steady stream into the egg whites while you continue whisking - making sure it hits the egg whites before the whisk blades. Lift the gelatine leaves out of the water, squeeze out any excess water and add, one at a time and still whisking continuously, to the mixture. Add the vanilla and Malibu, and continue whisking - the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until it's very thick, just pourable.
  • Scrape half the marshmallow mixture into the toasted coconut tin and spread the top to flatten as much as possible, then sprinkle over the remaining toasted coconut.
  • Add some pink food colouring to the second half of the mix, little by little and whisking all the time, until you get a nice colour. Scrape into the untoasted coconut tin, level as for the first, and sprinkle with the remaining untoasted coconut. Leave to set somewhere cool (but not the fridge) for at least 2 hrs, or until firm.
  • One at a time, carefully ease the sheets of marshmallow away from the sides of the tins, then turn out onto a chopping board. Remove the parchment and cut into squares with a sharp knife dusted with a little icing sugar if it is sticking. Keep in an airtight container, layered between sheets of parchment to prevent sticking, for up to a month.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein

COCONUT ICE



Coconut Ice image

This is just the same as the first coconut ice, except this one has the right measures so it will set properly, you really will get a kick out of it, so please try it, it's very popular with all the family. UPDATED - now corrected

Provided by Perfect Pixie

Categories     Bar Cookie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 5

4 3/4 cups icing sugar
2 3/4 cups coconut
1 (375 g) can sweetened condensed milk
1 egg white, lightly beaten
pink food coloring

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.

EASY CONDENSED MILK COCONUT ICE



Easy Condensed Milk Coconut Ice image

This easy coconut ice recipe uses condensed milk and does not require cooking.

Provided by Food Like Amma Used to Make It

Time 8h5m

Number Of Ingredients 4

340g icing sugar
340g cup desiccated coconut
400g can condensed milk
1 teaspoon food coloring

Steps:

  • This is a near flop proof recipe-it is very simple-combine the icing sugar and condensed milk until the sugar is dissolved.
  • Add food coloring to the sugar mixture. Mix well.
  • Add the desiccated coconut.
  • Mix until combined then pour the mixture into a deep dish (for best results) allow to set overnight then cut into squares or desired shapes.

COCONUT ICE



Coconut ice image

Take a trip down memory lane with this easy version of a classic British treat. It needs no cooking and is perfect for a summer fête or home-made gift.

Time 15m

Yield 56

Number Of Ingredients 1

405g can Carnation Light Condensed Milk 300g desiccated coconut 300g icing sugar, sifted ½ tsp vanilla extract 2-3 drops scarlet food colouring

Steps:

  • Line a 24cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon. Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out. Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.

Nutrition Facts : Nutritional Info Typical values per serving Energy 309.616kJ 74.0kcal Fat 3.3g Saturated Fat 2.9g Sugars 10.2g Salt trace Click here for more information about health and nutrition

COCONUT ICE



Coconut Ice image

Provided by Food Network

Categories     dessert

Yield 1 quart

Number Of Ingredients 4

3/4 cup sugar
1 cup water
4 cups coconut milk, preferably fresh
2 teaspoons vanilla

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 - NO COOK EASY VERSION



Coconut Ice - No Cook Easy Version image

From The Complete Home Confectioner by Hilary Walden, very easy recipe producing coconuty somewhat like fudge, thick & solid yet creamy candy. The cooking time is an estimated "setting" time for the mixture once it's in the pan.

Provided by Heather Sullivan

Categories     Candy

Time 1h10m

Yield 700 grams

Number Of Ingredients 4

150 ml sweetened condensed milk
250 g icing sugar, sieved (powdered or confectioner's sugar)
175 g desiccated coconut (a kind of very fine grate very dry shelf-stable coconut)
2 -5 drops red food coloring or 2 -5 drops pink food coloring

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.

Nutrition Facts : Calories 3.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1.1, Carbohydrate 0.6, Sugar 0.6

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From foodnetwork.co.uk


WORLD BEST HEALTHY FOOD: COCONUT ICE COOKED VERSION
5 remove from heat and stir in coconut. 6 quickly pour the mixture into the pan. 7 add food colouring, stir in quickly and pour into pan on top of the layer. 8 cool until half-set, mark into squares or fingers with an oiled knife. 9 leave until completely set then break or cut into pieces.
From worldbesthealthrecipes.blogspot.com


COCO - HAZEL
Coco and Hazel is an espresso and specialty milkshake shop with two locations. Our Tuckahoe shop is located at 411 North Ridge Road, Richmond, Virginia, 23229. Our Bon Air shop is located at 2733 McRae Road, Richmond, Virginia, 23229.
From cocoandhazel.com


COCONUT ICE COOKED VERSION RECIPES RECIPES RECIPE FOR ...
coconut ice - no cook easy version From The Complete Home Confectioner by Hilary Walden, very easy recipe producing coconuty somewhat like fudge, thick & solid yet creamy candy. The cooking time is an estimated "setting" time for the mixture once it's in the pan.
From tfrecipes.com


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