Vegancoconutice Recipes

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VEGAN COCONUT ICE

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



Vegan Coconut Ice image

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

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)

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



Coconut ice squares image

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

250g sweetened condensed milk
250g icing sugar, sifted, plus extra for dusting
200g dessicated coconut
pink edible food colouring, optional

THAI COCONUT ICE CREAM

This was found at WOKME. Please ponder with me why fresh corn kernels are used in this recipe...? The instructions here don't require an ice cream maker. I edited to correct the broken English. Cooking time is freezer time.

Provided by Elmotoo

Categories     Frozen Desserts

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Thai Coconut Ice Cream image

Steps:

  • In a pan with a little oil stir fry the shredded coconut and corn kernels.
  • Once golden brown drain off any excess oil and add the coconut milk, heat for a couple of minutes, do NOT bring to boil.
  • In another bowl beat 4 eggs and an additional 4 yolks, and then the other ingredients, whisking gently until mixed.
  • Transfer the milk mixture to a double boiler then slowly mix in the egg mixture.
  • The mixture will thicken and become sticky. Once sticky remove from the heat and transfer to a ice cream tray and put in the freezer for an hour.
  • Once lightly frozen, break up and beat in a food processor, this adds some air to the mixture and makes it light and fluffy.
  • Return to the freezer and once frozen is ready to eat. This ice cream is delicious with fresh fruit like berries papaw or pineapple.

Nutrition Facts : Calories 696.5, Fat 35.7, SaturatedFat 27.8, Cholesterol 352, Sodium 190.4, Carbohydrate 84.3, Fiber 0.7, Sugar 79.8, Protein 10.9

2 cups coconut milk
2 cups water
4 whole eggs
4 egg yolks
2 teaspoons vanilla
1 pinch salt
4 tablespoons shredded coconut
4 tablespoons fresh corn kernels
4 mint leaves, for garnishing
1/2 teaspoon vegetable oil

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