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.
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.
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.
- 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
- Grease a candy tray with butter.
- 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.
- 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.
- Stir in the coconut and cream of tartar, and continue to cook till the mixture becomes sticky.
- Add the rose essence and the colouring. Mix well.
- Pour the mixture into the candy tray. Smoothen the surface.
- When it has completely cooled, cover with cling film and leave in the refrigerator to set and chill.
- Mark into squares and remove with a palette knife.
- Serve with chilled cream.
- Care must be taken when broiling the coconut scrapings as even a faint browning of the coconut will ruin the flavour.
- 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.
- Keep the coconut ice in the refrigerator for about 24 hours before serving to allow it to chill sufficiently.
- Chill the cream for about 24 hours before serving. Whisking the cream will give a smooth texture.