Coconuticecookedversion Recipes
COCONUT ICE COOKED VERSION
This comes from Hilary Walden's The Complete Home Confectioner. It's for a more traditional, cooked coconut ice candy.
Provided by Heather Sullivan
Categories Candy
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.
Nutrition Facts : Calories 4.6, Fat 0.1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 1, Sugar 0.9
COCONUT ICE - NO COOK EASY VERSION
From The Complete Home Confectioner by Hilary Walden, very easy recipe producing coconuty somewhat like fudge, thick & solid yet creamy candy. The cooking time is an estimated "setting" time for the mixture once it's in the pan.
Provided by Heather Sullivan
Categories Candy
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.
Nutrition Facts : Calories 3.4, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.1, Sodium 1.1, Carbohydrate 0.6, Sugar 0.6
COCONUT COOKIES
Make these coconut cookies for the perfect pick-me-up. They're coated in luxurious dark chocolate and toasted coconut sprinkles
Provided by Liberty Mendez
Categories Afternoon tea
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 190C/170C fan/gas 5. Beat the butter in a large bowl using an electric whisk or in a stand mixer until very soft. Beat in both sugars and the vanilla until light and fluffy, then beat in the egg until just combined. Sift in the flour and a pinch of salt and stir to combine. Fold in 100g of the toasted coconut.
- Roll the dough into 14-16 balls (about 45g each) and arrange on a baking sheet lined with baking parchment, well spaced apart. Flatten each slightly using the palm of your hand and bake for 12-15 mins until golden brown and slightly firm to the touch. Leave to cool on the sheet briefly, then transfer to a wire rack to cool completely.
- Break the chocolate into pieces and tip into a heatproof bowl, then melt in 20-second bursts in the microwave. Or set the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, stirring until smooth. Dip one half of each cookie into the melted chocolate, then lay on a sheet of baking parchment and sprinkle with the remaining toasted coconut. Leave to set for about 30 mins.
Nutrition Facts : Calories 285 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
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