COCONUT ICE
A super soft and creamy coconut fudge infused with cardamom and topped with rich and tasty white chocolate.
Provided by Sapana Behl
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In a heavy bottom, pan add desiccated coconut, condensed milk, and heavy cream.
- Cook until the mixture starts thickening and add cardamom powder. Remove and transfer it into the prepared baking tin.
- Meanwhile, melt the chocolate in double boiler and add heavy cream in it. Let it cool and add rose syrup.
- Pour it over the coconut layer and let it set in the refrigerator. Once cooled cut square pieces.
- Store in airtight container in the refrigerator. Serve and enjoy.
INDIAN COCONUT ICE
This cardamom-scented sweet from reader Preeti Marwah is the perfect fusion of Indian and British recipes, with a coconut base and white chocolate topping
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
SOUTH INDIAN COCONUT RICE
Lovely with curries, particularly sea-food, this rice dish from Tamil Nadu is seasoned with lightly roasted coconut, cilantro, curry leaves, dried red chillies, and mustard seeds. It also contains a small amount of chana dal and urad dal, which, when roasted, provide a nutty taste and texture. If you cannot obtain fresh coconut, soak 1 1/4 cups of unsweetened, desiccated coconut in warm water (to barely cover) for 1 hour then drain and squeeze dry.
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the rice well and cook until tender in a rice cooker or by the absorption method.
- While the rice is cooking, heat 3 tablespoons oil in a medium-sized pan or skillet, and when hot add the chillies, chana dal, urad dal and mustard seeds. Stir and fry until the chillies darken and the dals turn golden brown.
- Add the curry leaves, salt, asafetida and coconut, and stir and fry for a minute or two before reducing heat.
- Gently cook the coconut mixture until the coconut turns a toasted reddish-brown and becomes quite crisp. It burns easily, so don't take your eyes off it for a second, and keep the coconut moving by stirring and tossing constantly.
- As soon as the coconut is the right colour and texture, turn off the heat. If the rice is not ready, transfer the coconut mixture to a bowl, so that it doesn't continue browning in the hot pan.
- Mix the coconut mixture gently through the hot, cooked rice, then stir through the chopped cilantro and serve immediately.
Nutrition Facts : Calories 716.8, Fat 37.5, SaturatedFat 30.7, Sodium 608.5, Carbohydrate 88.2, Fiber 11.1, Sugar 7.3, Protein 12
COCONUT ICE SQUARES
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
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
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