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Coconut Ice

chef.alexande's picture
Ingredients
  Granulated sugar 675 Gram
  Water 300 Milliliter
  Cream of tartar 2 Pinch
  Desiccated coconut 225 Gram
  Pink coloring 4 Drop
Directions

GETTING READY
1) Use greaseproof paper to line a square tin of 7-inches.

MAKING
2) In half of the water, dissolve half of the sugar and then add one pinch of cream of tartar. Bring the mixture to a boil and let it boil to a temperature of 238 Fahrenheit, or till some syrup when dropped in cold water forms a ball.
3) Take the mixture off the heat and add half of the coconut all at once. Stir well.
4) Pour the concoction into the prepared tin and allow to set.
5) Make another batch of coconut ice following the same steps, but when it is time to add the coconut, add a little pink coloring and stir well. Ensure that there is no overmixing.
6) Spread the mixture over the first coconut ice layer already in the tin.
7) Once cold, cut the ice in blocks and wrap it in wax paper.
8) To freeze the preparation, overwrap it in foil, seal, label and place in the freezer.

SERVING
9) Thaw for about 6 hours at room temperature. Serve as preferred.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Freezed
Restriction: 
Vegetarian
Ingredient: 
Coconut
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
260 Minutes

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