Microwave Only Coconut Ice Recipes

COCONUT ICE MICROWAVE

Steps:

• Place condensed milk in microwavable bowl make sure its a high dish.
• Cook on high for 2 min stirr.
• Add sifted icing sugar and stir in well.
• Add coconut and stir well.
• Cook again for 2 min on high remove and stir.
• Cook again for 2 min on high remove and stir.
• Cook again for 2 min on high and stir very well.
• Pour half into greased tray say 26cm x 26cm tray.
• Colour the remainding half with pink colour essence or whichever colour you prefer.
• Pour over the white one in the tray, Make the surface nice and flat with a spatula. Cool slightly then cut into squares.
• Please note microwaves vary in cooking times if it doesnt set it must be cooked more, if it goes darker its cooked too long.

MICROWAVE ONLY COCONUT ICE

Steps:

• 1. Place icing sugar, milk and butter into a glass, microwave friendly bowl.
• 2. Microwave on High for 3 to 4 minutes (or until the mixture has melted).
• 3. Add vanilla essence and coconut.
• 4. Beat mixture until thick.
• 5. Divide the mixture in half and put the other half in another bowl.
• 6. Add a few drops of red food colouring to one half of the mixture.
• 7. Press white mixture (no food colouring) into a 20cm square tin.
• 8.Leave until firm before pressing pink mixture (food colouring) on top.
• 9. Refrigerate until firm then cut.

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.

MICROWAVE COCONUT STICKY RICE WITH MANGO

Steps:

• In a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
• Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
• In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
• Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.