COCONUT ICE

 

---

This Recipe Makes ±30 Medium Sized Portions

---

 

Coconut Ice – the sweetmeat of all sweetmeats. These sweetmeats are so easy to make & they brighten up your day with their beautiful assortment of colours.

For some, this treat doesn’t quite hit the spot but it’s always a must in most Indian festivities, be it auspicious days or celebrations.

This treat is made with coconut hence the name, condensed milk for the richness & food colouring which makes it stand out from the rest. It is a well known Indian sweet but is also popular in Britain.

 

Coconut Ice Ingredients:

• 192 grams condensed milk (½ tin)
• 1 tablespoon milk powder (Klim)
• ½ teaspoon rose water
• 3 ½ cups desiccated coconut
• 1 cup icing (confectionery) sugar
• Food colouring of your choice
• White edible glitter for decorating (optional)
• Coloured soomph (fennel) sweets (optional)

Method:

1. Pour the condensed milk into a microwave safe bowl.
2. 
3. Place in the microwave & heat for 1 minute. Set aside until ready to use.
4. 
5. Sift the icing (confectionery) sugar into a bowl.
6. 
7. Sift in the milk powder.
8. 
9. Add in the desiccated coconut.
10. 
11. Mix until the ingredients are combined.
12. 
13. Next, pour in the condensed milk & the rose water.
14. 
15. Now it is time for the food colouring – I wanted these Coconut Ice to be purple to which I used 1 teaspoon pink & ½ teaspoon of blue food colouring. After setting though, it changed into a green (I guess the blue pigment & the yellow hue of the condensed milk clashed & transformed it into green, but nevertheless they still turned out great).
16. 
17. Add about 2 teaspoons of food colouring to mixture.
18. 
19. Mix well.
20. 
21. Grease a casserole with spraying oil. I used a 24 centimeter casserole.
22. 
23. Add the mixture into the greased casserole.
24. 
25. Use a spatula – or your hands & press the mixture tightly into the casserole. Refrigerate for 30 minutes (½ an hour) & allow it to set.
26. 
27. Once the mixture has set, remove from the refrigerator. Notice how mine went in purple & is now green. Fails can turn into beautiful things!
28. 
29. This Coconut Ice can be cut into square shapes & served or cut them out using Malaysian Cutters.
30. 
31. These cutters can be found at a local spice store. I have used Number 121.
32. 
33. Simply use the big outer cutter first like you would cut out a biscuit (cookie) dough. Whilst the cutter is still around the mixture, pop the smaller one in & push it out to leave the imprint design. Watch the video below for the guide.
34. 
35. 
36. Next, I got some coloured soomph (fennel) sweets & picked out the green & white to compliment these Coconut Ice. You may use whatever edible decorations you prefer.
37. 
38. I have added a drop of white edible glitter into the embedded print of the moulded Coconut Ice & used my finger to rub the glitter around. Thereafter, added the soomph (fennel) sweets.
39. 
40. 
41. Plate & serve.
42. 
43. 
44. Store in the refrigerator for up to two weeks.
45.