Christmas Coconut Ice Recipe - Great For Kids To Make (2024)
A few years ago I wanted to introduce my kids to being in the kitchen, I needed something relatively easy, fun and, most of all, yummy for the kids to make. I wanted them to enjoy being in the kitchen. To feel the satisfaction of making something people enjoy eating. My mom, in her infinite culinary wisdom, came up with the perfect project, her heritage Coconut Ice recipe. The kids have been asking to do it again, so this time we make it into a Christmas themed coconut ice!
No Bake Heritage Recipe for Christmas
What you will discover in this article!
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Now of course we can’t just make something, we need to bring in the science! We’ve had a blast exploring candy science, so it only made sense to embrace the science in this kitchen activity too.
At first glance it would seem that this candy has no science. You don’t cook it or try to change the chemical makeup of the ingredients in any way.But the science secret in coconut ice is that all the crystallization is done before it gets to us. The condensed milk is the magic ingredient that brings the science to our tasty dessert.
Condensed milk is cow milk that has been evaporated to the point where the moisture content is less than half of the original milk. Then sugar is added and slowly cooked. The finished product has crystallized lactose (sugar produced by the milk). The result is a stable sweet creamy milk that has produced many dessert wonders like candy, fudges, and sweet baked goods.
The best part is that since since you don’t cook this dessert even your littles can help make it! This is an easy and safe project for all ages.
Coconut Ice Supplies
1 loaf pan Spatulas or spoons for mixing Plastic wrap for lining the pan Large bowl for mixing and two smaller bowls for colouring
1 can (300 ml) sweetened condensed milk 3 cups of icing sugar 3 cups of desiccated unsweetened coconut Icing colour
Christmas No Bake Coconut Ice Recipe
Prepare the loaf pan by lining it with two layers of plastic wrap.
In a large bowl mix the condensed milk with the sugar.Mix until you have a smooth paste.
Add the coconut and mix well.
Split the mixture into two bowls.
Colour one bowl by adding a small amount of icing color and mixing thoroughly. The amount you use depends on the depth of color you want and the quality of your food colouring.
Now it’s time to make the loaf! To get a nice effect we want to layer it and create nice lines, but you can do this part however you want and create your own look.
We took half of the colored mix and pressed it into the bottom of the pan. Then We tookhalf of the white mixture and pressed onto the colored mixture.
Finally we repeated those steps again to create another green and another white layer.
Refrigerate overnight.
In the morning remove it from the loaf pan. Using a sharp knife cut into slices approximately 1/2 inch thick.
Enjoy! Goes great with a warm cup of hot chocolate while sitting around the Christmas tree.
MORE KITCHEN FUN AND LEARNING
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Coconut Ice
A delicious, easy, no bake treat.
Supplies
1/2cupcondensed milk
1 cupicing sugar
1 1/2 cupsdesiccated coconut unsweetened
Instructions
Prepare an 8 inch square pan by covering the inside with 2 sheets of plastic wrap.
Mix the condensed milk and the sugar in a bowl until smooth.
Add the coconut and stir until all the ingredients are blended.
Put half of the mixture into the prepared pan and press down until smooth and even.
Add two drops of food colouring to the remainder of the mixture and mix until blended.
Place this on top of the white mixture and spread until even.
Refrigerate for two hours.
Remove from the pan onto a flat surface. Remove the plastic wrap and slice into squares.
Notes
Note: Technically there is no such thing as “unsweetened condensed milk”, it is always sweetened. Condensed milk is heated with sugars until it’s the consistency of heavy cream with 11 – 12 gms of sugar per tablespoon. Not to be confused with evaporated milk which is simply cooked to reduce the amount of water in the milk. Sugar is often added but in much less quantities – 1 gm per tablespoon. This gives evaporated milk a much thinner consistency. They are very different products. We did try both evaporated and condensed milk in creating this recipe and condensed milk produced a much higher quality result.
Why won't my Coconut Ice set? This is usually due to incorrect measurements or not leaving it for long enough in the fridge. However, it can be down to the ingredients, some brands of sugar and coconut will work better than others. Before setting, the mixture should be very stiff when mixing.
Coconut ice will keep for up to 3 weeks storied in an airtight container in the fridge. The coconut cream in this version of coconut ice intensifies the coconut flavour, resulting in a delicious moist morsel.
If it gets too crumbly at this stage due to the addition of the powder, you can always add another teaspoon of coconut oil. Then I took the white layer out of the freezer and pressed the pink layer firmly down on top. I put it back in the freezer to set and that's all there is to it!
Coconut ice (sometimes Cocoanut ice) is a British confectionery prepared using grated desiccated coconut or just grated coconut, condensed milk and sugar, which is formed to create a solid, soft candy.
Temperature, age, sugar content, and how long the water has been exposed to air can all affect the coloration of coconut water. It's similar to how an apple turns brown after being cut and exposed to the air.
Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.
Coconut ice was traditionally prepared at home in Britain, traditionally using coconut and boiled sugar syrup. Early versions using sugar syrup had a short shelf life, sometimes dried out and became excessively grainy in texture, and sometimes fermented.
Pour coconut water mixture evenly into ice cube trays.Place ice cube trays in freezer, and freeze until cubes are frozen solid. Add cubes to punch bowls or to individual glasses to flavor and chill your favorite beverages.
Does ice expire? While ice does not expire, over time, you may notice visual or aromatic changes that can be unappealing. For instance, the ice may crystallize or turn white and/or it might also absorb the aromas of food or other items in your freezer.
But this dessert's name is very misleading. There's no ice in coconut ice — it's actually a room-temperature sweet with a long history. But this confection does feature a lot of coconut flavor. This simple concoction features fresh or desiccated coconut flakes and sugar.
Some dried, closed coconuts go through carbonation: The white meat of the coconut becomes disintegrated and smeary. The liquid becomes carbonated with a bit sour-salty tasted coconut water (which reminds the taste of a water and baking soda solution) and a grey to blue color.
Coconut ice is basically coconut fudge, and for some reason it is usually pink. Both times I've made it it's tasted delicious, but it seems to me that I always somehow scald the milk (or maybe milk always darkens when cooked, but I don't think so), which means that my coconut ice turns out to be caramel-colored.
Nobody does Coconut Seven Layer Bar ice cream better than we do at our scoop shops...but we bet you could do a better haiku: S'creamy coconut, Fudge, butterscotch & graham swirled To seventh heaven.
If you find that your coconut whipped cream is not thickening up, you can add some tapioca starch to it. The powdered sugar brand uses tapioca starch so that should help, but a tablespoon at a time will definitely do the trick. Don't add too much or else you'll end up with a very artificial tasting whipped cream.
Store in the refrigerator: Place the whole coconut in the refrigerator for up to 2 weeks. The coconut should be kept in a plastic bag to prevent it from drying out. Store in the pantry: Whole coconuts can be stored at room temperature for a few days. Store in a cool, dry place, away from direct sunlight.
In addition to making your ice cream sweet, sugar affects its texture, enhancing creaminess and controlling how hard or soft it is. Adding too much sugar to a recipe can actually prevent your ice cream from freezing at all.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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