Coconut Ice Food

COCONUT ICE

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.

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.

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:

• 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

Steps:

• *Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer's directions for your specific machine. If you don't have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.View Nutrition Facts

INDIAN COCONUT ICE

Steps:

• Grease a 16cm square baking tin with ghee. Mix the milk and cream and set aside. Bash the cardamom pods, then remove the seeds and crush them in a pestle and mortar.
• Melt the ghee in a non-stick pan over a medium heat. Add the caster sugar and coconut, stir for 2 mins, then add the cream and milk mixture, followed by the ground cardamom. Stir continuously over the heat for about 10 mins or until the mixture starts to thicken. Remove from the heat and spread evenly into the tin.
• For the topping, melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Warm the cream, then add to the melted chocolate and mix well. Remove from the heat and stir in the food colouring. Pour this mixture over the coconut layer and chill in the fridge for 2-3 hrs until set. Cut into squares to serve.

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 {EASY, NO-COOK RECIPE}

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.

TRADITIONAL COCONUT ICE

Steps:

• Line the cake tin or slice tin with baking paper. Tip: To keep the baking paper in place, brush the tin with a little water or vegetable oil before you line it with baking paper. The paper will stick to the tin and make patting the mixture into the tin much easier.
• Mix all ingredients, EXCEPT the food colouring, until well combined and you can no longer see any dry icing sugar
• Divide mixture into 2 equal amounts
• Pat 1 half of the mixture evenly into the base of the lined tin. I used the base of a glass to pat the mixture down and brushed it with a little coconut oil to stop the glass from sticking to the mixture. You could also use any mild tasting vegetable oil or a little melted Copha or vegetable shortening.
• In the 2nd half of the mixture, add a few drops of the pink food colouring (I added a little too much, so add it a few drops at a time so you can control the end colour). Mix until thoroughly combined and you can see no more streaks of colour.
• Pat the 2nd half of the mixture evenly onto the top of the white mixture already in the lined tin.
• Put in the fridge until set - about 2 hours. Remove from the fridge and take out of the tin. Cut into 16 evenly sized pieces and enjoy. You could even get a bit fancy and use a small cookie cutter to cut the Coconut Ice into pretty shapes. Hubby is enjoying the little scraps from around the hearts.

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 (CANDY)

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.

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:

• 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.

EASY CONDENSED MILK COCONUT ICE

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 CREAM RECIPE

Steps:

• In a large bowl stir together the ingredients until fully combined.
• Pour the mixture into ice cube trays, place in the freezer.
• Blend the frozen coconut mixture cubes in a food processor or a high-speed blender.
• Transfer to a parchment-lined freezer-safe container, top with toasted coconut flakes, and cover loosely with plastic wrap.
• For a soft serve, serve right away. If you want a firmer texture, freeze for a few hours.
• Set out of the freezer for at least 7 minutes before scooping.

COCONUT ICE CREAM RECIPE

Steps:

• Gather the ingredients.
• Prepare a container with a lid in which to freeze the ice cream. Large yogurt containers work well (you'll need several), or you can reuse a plastic ice cream tub.
• Place the eggs and sugar in a food processor, mixer, or blender. Process about 1 1/2 to 2 minutes.
• Pour this mixture into the top of a double-boiler and place over medium-high heat.
• Cook for 8 to 10 minutes, stirring continuously with a whisk until the mixture thickens and becomes creamy (it should look like custard ). Place in the refrigerator to cool.
• Pour the heavy cream into the food processor. Blitz until the cream becomes very thick and stiff peaks form, approximately 1 minute. Scoop the cream into a large mixing bowl.
• Fold the coconut milk and the flaked coconut (if using) into the whipped cream, stirring to combine.
• Now add the cooked egg/sugar mixture as well as the vanilla or coconut flavoring, gently stirring everything together by hand. You should end up with a thick, white batter-like mixture.
• Pour into the prepared container(s). Set in the freezer and allow to freeze at least 8 hours or overnight.
• To serve, dip an ice cream scoop in warm water and scoop the ice cream into bowls. For extra coconut flavor, top with a little sweetened flaked coconut.

COCONUT ICE SWEETS RECIPE

Steps:

• Line a 24 cm cake tin that is about 4 cm deep with baking paper and grease it with a little butter.
• Into a mixing bowl, add the coconut, condensed milk, vanilla extract and icing sugar and stir really well until all ingredients are combined.
• Then take out half of the mixture and lay it out flat and evenly in the baking tin.
• With the other half add the drops of food colouring and mix in. Add more if you want the colour to be more prominent. Then layer this over the white layer in the tin.
• Refrigerate for a minimum of 2 hours, it's better if you can make this the evening before and let it set overnight.
• Once set, cut into bite sized squares and enjoy!

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.

COCONUT PINEAPPLE ICE CREAM

Steps:

• Place heavy whipping cream in a stand mixer with the whisk attachment. This can also be done with a hand blender with whisk attachment but will take much longer. Blend for 4 minutes on low speed and adjust speed going up to 6 as it thickens. Once it resembles whipped topping then it's ready.
• Fold in the can of sweetened condensed milk. Then pour some into a 9 inch square pan. Add in pineapple placing the chunks down into the mixture all over the pan. Top with shredded coconut.
• Place in the freeze for at least 6 hours but best if froze overnight.
• Scoop and serve!

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 LAVENDER ICE CREAM

Steps:

• Drain the cashews and place in a high speed, powerful blender (like a Vitamix) with all of the other ingredients.
• Blend for about five minutes until the mixture is completely smooth.
• Pour the mixture in a freezer proof container and freeze for two hours.
• Put the mixture back in the blender and blend again. The mixture should be thick and creamy.
• Place the mix in a freezer container. If you would like to create ice cream balls, use a large, silicon circular ice cube tray. Large square cubes of ice cream also look great.
• Allow the cubes or balls of ice cream to rest at room temperature for 20 minutes before serving.
• Scatter with desiccated coconut for decoration.

SUPER EASY COCONUT ICE

Steps:

• Watch our recipe video before you start!
• Mix together the condensed milk and icing sugar. Stir in the coconut (mixture should be very stiff) and divide in half. Colour one half of the mixture pale pink and keep mixing until you have an even colour.
• Double-line a small plastic box with baking parchment or cling film before placing the white coconut ice in the bottom, pressing it into a bar shape. Form the pink coconut ice into a similar shape and press firmly together.
• Chill in the fridge for 1-2 hours or until firm, then cut into squares. You can leave this at room temperature to set but it will take longer. Keep in an airtight container ideally in the fridge and use within 2 weeks. Perfect to make with children for school fairs or presents... Dress them up in a glass jar or fancy box with a bow on top for a beautiful homemade gift.. Now you've mastered the original try a chocolatey twist to your coconut ice recipe.. Try making adding melted dark chocolate into one half of the mixture.