Coconut Ice with Cream

An exotic and unusual dessert, especially if you have a sweet tooth and a fondness for coconut.  In the Tamil Calendar, the month of Marghazhi (mid-December – mid-January) is the coldest month of the year, and people generally avoid frozen desserts during this time, even if the average temperature is only 25° C 🙂 This coconut ice is only chilled, and when served with cream makes a delightful end to a rich and spicy Christmas feast.

coconut-ice-with-cream

Coconut Ice with Cream

I have made it as a soft and sticky product, which blends well with the cream and gives the satisfaction of eating a soft dessert instead of a hard candy. The cream offsets the sweetness and the grainy texture of the ice.

Nutritive Value

As all desserts go it’s a high energy preparation, the calories coming from the coconut, sugar, and butter. If you happen to use desiccated coconut the energy value will increase a little more.

Ingredients

  • 4 C fresh Coconut scrapings
  • 2 C Sugar
  • 3 T Butter, and some for greasing
  • 1 ½ C Milk
  • ¼ tsp Salt
  • ¼ tsp Cream of Tartar or 1 tsp Golden Syrup
  • 1 tsp Rose Essence
  • A few drops of Rose Food Colouring
  • Sufficient Fresh Cream to serve as accompaniment

Method

  1. Grease a candy tray with butter.
  2. In a large kadai or wok, broil the coconut scrapings on low heat for about 5 minutes without allowing it to brown. Remove and allow to cool.
  3. In a heavy-based large saucepan, heat the sugar, butter, milk, and salt. Bring to boil, lower heat and cook till the sugar has completely dissolved.
  4. Stir in the coconut and cream of tartar, and continue to cook till the mixture becomes sticky.
  5. Add the rose essence and the colouring. Mix well.
  6. Pour the mixture into the candy tray. Smoothen the surface.
  7. When it has completely cooled, cover with cling film and leave in the refrigerator to set and chill.
  8. Mark into squares and remove with a palette knife.
  9. Serve with chilled cream.

Notes

  1. Care must be taken when broiling the coconut scrapings as even a faint browning of the coconut will ruin the flavour.
  2. If fresh coconut is not available, you can use desiccated coconut, but reduce the quantity to 3 cups. If you’re using desiccated coconut, omit Step 2 as desiccated coconut is already dry and shouldn’t be broiled.
  3. Keep the coconut ice in the refrigerator for about 24 hours before serving to allow it to chill sufficiently.
  4. Chill the cream for about 24 hours before serving. Whisking the cream will give a smooth texture.
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