COCONUT SHAVED ICE RECIPES

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COCONUT WATER GRANITA | MARTHA STEWART



Coconut Water Granita | Martha Stewart image

Nothing cools you off faster than a granita, the Italian shaved-ice delight. This one, made with coconut water, is a real catch: it's uncommonly refreshing and stunningly simple to make.

Provided by Riley Wofford

Categories     Dessert & Treats Recipes

Total Time 4 hours 10 minutes

Prep Time 10 minutes

Number Of Ingredients 4

4 cups coconut water, preferably raw, such as Harmless Harvest (see Cook's Note)
1/4 cup superfine sugar
Sliced strawberries, for garnish
Toasted unsweetened coconut flakes, for garnish

Steps:

  • Combine coconut water and sugar in a 2-quart baking dish; stir to dissolve sugar. Freeze until solid, at least 4 hours and up to 1 month (covered if freezing longer than a day).
  • Using the tines of a fork, scrape surface to create ice crystals; transfer to serving bowls or glasses; top with strawberries and coconut flakes and serve immediately.

COCONUT ICE | OLD FASHIONED RECIPE | COOKING WITH NANA LING



Coconut Ice | Old fashioned Recipe | Cooking with Nana Ling image

Coconut Ice made the old fashioned way with milk and sugar. Absolutely irresistible!

Provided by Libby Hakim

Categories     Dessert

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24

Number Of Ingredients 4

4 cups caster sugar
1 cup milk
2 1/2 cups desiccated coconut
few drops pink food colouring

Steps:

  • Remember, you are working with a boiling sugar mixture in this recipe which will easily burn your skin. I don't recommend making this recipe with children around. Take care not to touch the hot sugar mixture until it's set.
  • Grease a slice tin (11 x 7 inch) and line with baking paper, leaving some extra either side to lift the coconut ice slab out of the tray. See the video above for tips.
  • Combine sugar and milk in a large saucepan and stir over low heat until sugar is dissolved.
  • Bring the milk and sugar mixture to the boil and allow to boil, stirring from time to time, for 5 minutes. Take the mixture off the heat for a few moments if it starts boiling too rapidly.
  • Take the mixture off the heat and add coconut. Stir to combine.
  • Return mixture to the heat and cook, stirring, for another 5 minutes. The mixture should start to thicken slightly. When ready, the consistency resembles porridge that needs just a little more cooking and as you stir it should momentarily lift from the bottom of the saucepan a little. It may need a little longer than 5 minutes but no more than 10 minutes.
  • Pour half the mixture into the prepared tin and place into the fridge for 5 minutes.
  • Add a few drops of pink food colouring to the remaining mixture and stir through to create an even pink colour. Place mixture on low heat to keep warm.
  • Remove slice tray from the fridge and check that the mixture has set enough to pour the next layer. Use a spoon to check as the mixture may still be hot. If it's not set enough, return to the fridge for another 5 minutes.
  • Pour pink mixture onto top of first layer in the slice tin and allow to set at room temperature.
  • Cut into 24 medium squares or 48 medium rectangles or 96 tiny squares.

Nutrition Facts : Calories 194 kcal, CarbohydrateContent 36 g, ProteinContent 1 g, FatContent 6 g, SaturatedFatContent 5 g, CholesterolContent 1 mg, SodiumContent 8 mg, FiberContent 1 g, SugarContent 34 g, ServingSize 1 serving

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