Rich Rose Coconut Ice Recipes

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BAJAN COCONUT ICE



Bajan Coconut Ice image

Make and share this Bajan Coconut Ice recipe from Food.com.

Provided by Az B8990

Categories     Caribbean

Time 4h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 6

2 cups whole milk
3 cups shredded coconut, fresh or packaged
1 cup sugar
1 pinch cream of tartar
1 egg yolk, beaten
3 drops almond extract

Steps:

  • In a small saucepan, scald milk.
  • Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
  • In a large saucepan, combine coconut milk, sugar, and cream of tartar.
  • Cook over low heat, stirring constantly, until sugar has dissolved.
  • Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
  • Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
  • Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
  • Remove coconut ice from freezer after 4 hours and break apart with a fork.
  • Serve immediately.

COCONUT ICE



Coconut Ice image

Every New Zealand child learning their way around the kitchen makes this at one time or another. Classic supersweet confectionery.

Provided by Missy Wombat

Categories     Candy

Time 9m

Yield 1 container

Number Of Ingredients 4

2 cups sugar
1/2 cup milk
1/2 cup desiccated coconut
red food coloring, to turn it pale pink

Steps:

  • Boil together for exactly 5 minutes.
  • Then remove from heat and beat until starting to set.
  • Pour into lined heat proof dish and score as it is setting.
  • Allow to set.

Nutrition Facts : Calories 1801.5, Fat 16.4, SaturatedFat 13.3, Cholesterol 17.1, Sodium 154.5, Carbohydrate 423.2, Fiber 1.6, Sugar 415.7, Protein 5.2

VEGAN COCONUT ICE



Vegan Coconut Ice image

Make and share this Vegan Coconut Ice recipe from Food.com.

Provided by Seebee

Categories     Frozen Desserts

Time 20m

Yield 8 serving(s)

Number Of Ingredients 5

1 can coconut milk (not the reduced fat kind)
1 (12 ounce) package silken tofu
1/3 cup organic sugar, to taste
1 tablespoon vanilla extract
1/3-1/2 cup macadamia nuts or 1/3-1/2 cup chocolate chips (or more than one) (optional)

Steps:

  • In blender combine coconut milk and tofu, sugar and vanilla: mix well.
  • Test for sweetness and add more sugar if desired.
  • Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 184.5, Fat 12.7, SaturatedFat 10.4, Sodium 29.9, Carbohydrate 15, Fiber 1.8, Sugar 12.6, Protein 3.7

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

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.

RICH ROSE COCONUT ICE



Rich Rose Coconut Ice image

Make and share this Rich Rose Coconut Ice recipe from Food.com.

Provided by dale7793

Categories     Bar Cookie

Time 15m

Yield 1 pan

Number Of Ingredients 8

2 1/2 cups powdered sugar icing
1 1/2 cups desiccated coconut
1/2 cup pistachio nut, toasted and chopped (or other nut of choice)
1/4 cup dried apricot, chopped (optional)
100 g rose flavoured Turkish Delight, chopped (not chocolate coated)
200 g sweetened condensed milk
1 egg white, lightly beaten
2 teaspoons rose water

Steps:

  • Grease a deep 19cm square cake pan and line base and 2 sides with baking paper, extending paper 5cm above pan edges.
  • Combine all of the ingredients in one large bowl and mix well.
  • Using your hands is easiest!
  • Press mixture evenly over the base of the prepared pan.
  • Cover and refridgerate for several hours until firm.
  • To serve, cut into bite sized pieces.
  • Decorate dish with unsprayed rose petals if you can get some.

Nutrition Facts : Calories 1527.8, Fat 80.5, SaturatedFat 46, Cholesterol 68, Sodium 593.5, Carbohydrate 179.1, Fiber 11.1, Sugar 161.8, Protein 35.7

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