Microwave Only Coconut Ice Food

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

Ingredients

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

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

Ingredients

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.

COCONUT CREAMED RICE (MICROWAVE)

Coconut Creamed Rice (Microwave) image

I posted this for the Caribbean leg of ZWT III & only just got around to trying it myself. I did a half batch using coconut cream & cooked for approx 12 mins, I also used Splenda in place of sugar. My microwave does run a bit hot so if your is the same I would cook on MED. This is a lovely simple & quick dessert or if you're like me you could have it for breakfast

Provided by Mandy

Categories Dessert

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

200 g arborio rice
300 ml coconut milk
300 ml water
20 g unsalted butter
110 g sugar
1 banana, sliced
1/2 cup shredded coconut, toasted
100 ml coconut milk, extra to serve

Steps:

Place rice in a colander & wash under cold water until water runs clear. Drain well.
Place rice, coconut milk, water, butter & sugar in a 2.5L deep microwave safe bowl or jug and stir to combine.
Microwave uncovered on high for 18 minutes, stirring every 6 minutes. Remove, stir & stand for 5 minutes (rice absorbs extra liquid upon standing).
Spoon warm rice inbto bowls, drizzle with extra coconut milk and top with banana & coconut.

Nutrition Facts : Calories 605.6, Fat 30.2, SaturatedFat 25.5, Cholesterol 10.8, Sodium 47.5, Carbohydrate 82.2, Fiber 2.7, Sugar 36.1, Protein 6