LIMBER DE COCO (COCONUT ICE)
A Puerto Rican frozen treat. I looked forward to it every time I visited my grandmother as a child. Delicious and refreshing! Easy to make too.
Provided by Mightymiri
Categories World Cuisine Recipes Latin American Caribbean
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.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 19 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 11.4 g, Sodium 56.6 mg, Sugar 17.4 g
COCONUT ICE CREAM
This coconut ice cream recipe is a refreshing dessert that can cap off a warm summer evening. It has a nice coconut flavor without being too strong. -Tamra Kriedeman, Enderlin, North Dakota
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 372 calories, Fat 27g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 4g protein.
COCONUT ICE SQUARES
This recipe was re-tested and updated on 05 April 2011. It now uses 250g of sweetened condensed milk and works beautifully.
Provided by Lesley Waters
Categories Buffet, Snack, Treat
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.
Nutrition Facts : Calories 739 calories, Fat 4 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
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 ICE
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.
2-INGREDIENT COCONUT ICE CREAM
When I found out my heavy cream was spoiled I came up with this recipe. Who knew 2 ingredients would make such a tasty frozen treat!
Provided by B. Foster
Time 5h20m
Yield 12
Number Of Ingredients 2
Steps:
- Combine sweetened condensed milk and coconut milk in a bowl and whisk to combine. Chill in the refrigerator for 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 18.7 g, Cholesterol 11.1 mg, Fat 9.7 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 7.8 g, Sodium 45.6 mg, Sugar 17.8 g
EASY COCONUT ICE CREAM
I love the fact that this recipe doesn't require either an ice cream maker, or hours of stirring during the freezing process. It comes out smooth and silky, just like ice cream should be, with a delicate coconut flavour. I might try adding some Malibu next time to give it even more of that tropical kick. Great served alongside caramelised bananas and drizzled in a dark chocolate and rum sauce.
Provided by Snowbunny Andorra
Categories Ice Cream
Time 8h20m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together the eggs and sugar until light and fluffy.
- Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture.
- Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge.
- Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture.
- Pour into sealable plastic containers and freeze for 8 hours.
- Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
Nutrition Facts : Calories 381.8, Fat 38.8, SaturatedFat 27.1, Cholesterol 176.8, Sodium 74.3, Carbohydrate 5.4, Fiber 0.3, Sugar 1.6, Protein 5.7
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COCONUT ICE | OLD FASHIONED RECIPE | COOKING WITH NANA …
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- Remember, you are working with a boiling sugar mixture in this recipe which will easily burn your skin. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
- Grease a slice tin (11 x 7 inch) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray. See the video above for tips.
- Bring the milk and sugar mixture to the boil and allow to boil, stirring from time to time, for 5 minutes. Take the mixture off the heat for a few moments if it starts boiling too rapidly.
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- Split the condensed milk between two medium-sized bowls, and mix the red food colour into one of them.
- Add in half of the desiccated coconut to one bowl and half to the other and mix each bowl again using a fork.
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