No Cook Easy Coconut Ice Recipe (2024)

FAQs

Why didn't my coconut ice set? ›

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.

What is Coconut Ice? Despite its name, there's no ice in coconut ice – just icing sugar, condensed milk, desiccated coconut and red food dye. That's it! This sweet and colourful fudge is traditionally made in two layers, with a white layer on the bottom and a pale pink layer on top.

Pink food colouring is sometimes added, often on half of the sweet, resulting in pink and white colouration. This is done by layering the coloured mixture with a separate layer of uncoloured product, and then slicing the result into individual pieces.

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.

Don't be tempted to take the mixture off the stove too soon or it won't set; once it starts to get sticky keep a close eye on it, stirring more frequently until almost all the moisture has gone and there are just bits of bubbling toffee between the chunks of coconut.

Coconut Ice will last in an airtight container at room temperature for about 4 weeks. It is preserved by the high sugar content so there isn't any issue of it spoiling or needing to be kept in the fridge. This makes it perfect to give as gifts!

It's called coconut ice as it's made predominantly from coconut, but looks like little blocks of pink and white ice.

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.

Its jet-black colour is completely natural and comes from charcoal. Black Coconut is also good for your wellbeing: thanks to the natural properties of charcoal (made from coconut ash) this ice cream is a great remedy against bloating and poor digestion.

Sometimes it coalesces in the machine and feels grainy." Little blobs of un-emulsified coconut fat will only grow under agitation from an ice cream maker, and once they do, you can't get rid of them.

What is the white sponge inside a coconut? ›

That's a coconut sprout. It's literally the start of a new coconut tree that is sprouting from the nut. It has a soft, spongy, and slightly sweet taste that comes from the sprout converting the mostly-fat coconut meat into a sprout that is 60%+ carbs, most of which is sugar. People eat it as a treat/snack.

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.

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

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.

The first thing to look at is the recipe. Have you added too much sugar, salt or alcohol? They will lower the freezing point of the mixture. And too much of any of these ingredients could stop the ice cream freezing altogether.