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.
Nutrition Facts : Carbohydrate 15 g, Protein 1 g, Fat 6 g, SaturatedFat 5 g, Cholesterol 2 mg, Sodium 11 mg, Fiber 1 g, Sugar 13 g, Calories 115 kcal, ServingSize 1 serving
COCONUT ICE {EASY, NO-COOK RECIPE}
These coconut ice squares are soft and chewy, they look adorable and make a great addition to your festive Christmas dessert platter! You need just 3 ingredients to whip up these no-cook, delicious coconut treats.
Provided by Freda Dias
Categories Desserts
Time 2h15m
Number Of Ingredients 6
Steps:
- Grease a 7 or 8-inch square pan with oil or non-stick spray. Line the pan with parchment paper and set aside.
- In a large bowl, add half of the condensed milk, half of the icing sugar, and vanilla extract, stir well until combined.
- Next, add half of the desiccated coconut, mix well until combined. You may use your hands the mix thoroughly if it gets difficult to mix.
- Press the white mixture over the base of the pan, smooth out the surface with an offset spatula or your hands. Set aside.
- Wipe out the bowl, and add the remaining condensed milk, icing sugar, along with the pink food color, and rose essence, stir well until combined.
- Next, add the rest of the desiccated coconut, mix well until combined.
- Press the pink mixture over the white layer, smooth out the surface with an offset spatula or your hands.
- Cover the pan with a cling film or aluminum foil. Refrigerate overnight. It usually sets in 2-3 hours, but for best results refrigerate it overnight. You may also let it air-dry, uncovered, at room temperature.
- Lift the parchment paper out of the pan. Let the coconut ice stand at room temperature for 5-10 minutes. Cut into desired sized pieces.
Nutrition Facts : ServingSize 1 piece, Calories 89 kcal, Carbohydrate 10.2 g, Protein 1.1 g, Fat 5.3 g, SaturatedFat 4.5 g, Cholesterol 3 mg, Sodium 13 mg, Fiber 1.2 g, Sugar 9 g
NO-COOK COCONUT PIE
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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.
Provided by Heather Sullivan
Categories Candy
Time 1h10m
Yield 700 grams
Number Of Ingredients 4
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
NO-CHURN COCONUT ICE CREAM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h
Yield Makes 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together sweetened condensed milk, coconut oil, rum and salt. In a separate bowl, beat cream on high until stiff peaks form, about 1 1/2 minutes.
- Whisk half the cream into milk mixture. Fold in remaining cream. Transfer to a 4 1/2-by 8 1/2-inch loaf pan. Freeze until firm, at least 6 hours, and up to 1 week.
COCONUT FIG CREAM ICE POPS RECIPE BY TASTY
These creamy coconut fig pops are perfect for taking in the last few weeks of summer and easing into fall. You can substitute the figs for any other seasonal fruit, like cherries, apricots, mango, or blackberries.
Provided by Ivanna Lopez Guajardo
Categories Desserts
Time 4h5m
Yield 6 ice pops
Number Of Ingredients 5
Steps:
- In a liquid measuring cup or medium bowl, whisk together the coconut cream, vanilla paste, sweetened condensed milk, and almond milk until smooth. Divide evenly between 6 ice pop molds, filling each about two-thirds of the way.
- Add 2-3 slices of fig to each ice pop mold, then insert a wooden stick into the center of each mold. Freeze the pops for 4-6 hours, or until completely solid.
- When ready to serve, unmold the ice pops (run the outside of the molds under lukewarm water to help release, if needed). Leftover pops will keep in an airtight container in the freezer for up to 6 weeks.
- Enjoy!
Nutrition Facts : Calories 269 calories, Carbohydrate 13 grams, Fat 24 grams, Fiber 0 grams, Protein 3 grams, Sugar 41 grams
COCONUT ICE COOKED VERSION
This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.
Provided by Heather Sullivan
Categories Candy
Time 25m
Yield 550 grams
Number Of Ingredients 4
Steps:
- Grease a pan (8x6inches) with oil or butter.
- Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved.
- Bring to a boil, cover, and boil for 3 minutes exactly.
- Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage.
- Remove from heat and stir in coconut.
- Quickly pour the mixture into the pan.
- Add food colouring, stir in quickly and pour into pan on top of the white layer.
- Cool until half-set, mark into squares or fingers with an oiled knife.
- Leave until completely set then break or cut into pieces.
- Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days.
Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1, Sugar 0.9
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