Coconut Ice With Condensed Milk. Layer the chocolate coconut mixture on top of the coconut mixture and layer it evenly by gently tapping the top with the back of a spoon or a spatula. Using extra icing sugar, dust a square pan (pan size will determine thickness).
Classic coconut ice Woman's own Retro desserts, Coconut ice recipe from www.pinterest.com
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. It is a well known indian sweet but is also popular in britain. 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.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Using extra icing sugar, dust a square pan (pan size will determine thickness). Make sure it is very well compacted.
Add The Pink Half On Top And Press Down.
3 ½ cups desiccated coconut Set in fridge for 3 hours. Combine sugar and cream of tartar in a bowl.
Transfer To A Lidded Container And Freeze For 4 Hours Or Overnight.
First, a beautiful coconut would be hacked open and shredded for deeply rich coconut ice cream. Remove bowl and beaters from the refrigerator. In a large bowl, add half of the condensed milk, half of the icing sugar, and vanilla extract, stir well until combined.
Grease And Line A 30 X 20Cm Rectangular Slice Pan With Baking Paper.
Combine sweetened condensed milk and coconut milk in a bowl and whisk to combine. Add in the rest and whip until it is all combined. Next, add half of the desiccated coconut, mix well until combined.
Take The Condensed Milk In A Mixing Bowl And Add The Icing Sugar And Mix Well With A Wooden Spatula Or Wire Whisk.
Now mix in the desiccated coconut little by little till all is used. Transfer to an airtight container and freeze until firm, about 4 hours. Stir in 1 1/2 tsp vanilla if desired.
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