Time 10m Number Of Ingredients 4 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.
Yield 1 quart Number Of Ingredients 4 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.
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.
Time 8h5m Yield 4 Number Of Ingredients 5 Steps:
Mix coconut milk, evaporated milk, sugar, vanilla extract, and cinnamon together in a bowl or blender until sugar dissolves and mixture is thoroughly combined. Pour mixture into ice trays or popsicle molds. Freeze 8 hours to overnight.
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.
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.
More about “coconut ice recipes”
Time 1h Yield 2 quarts. Number Of Ingredients 7 Steps:
In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer’s directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.
