Bajan Coconut Ice Recipes

Steps:

• Grease a 16cm square baking tin with ghee. Mix the milk and cream and set aside. Bash the cardamom pods, then remove the seeds and crush them in a pestle and mortar.
• Melt the ghee in a non-stick pan over a medium heat. Add the caster sugar and coconut, stir for 2 mins, then add the cream and milk mixture, followed by the ground cardamom. Stir continuously over the heat for about 10 mins or until the mixture starts to thicken. Remove from the heat and spread evenly into the tin.
• For the topping, melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Warm the cream, then add to the melted chocolate and mix well. Remove from the heat and stir in the food colouring. Pour this mixture over the coconut layer and chill in the fridge for 2-3 hrs until set. Cut into squares to serve.

Steps:

• In a small saucepan, scald milk.
• Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
• In a large saucepan, combine coconut milk, sugar, and cream of tartar.
• Cook over low heat, stirring constantly, until sugar has dissolved.
• Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
• Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
• Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
• Remove coconut ice from freezer after 4 hours and break apart with a fork.
• Serve immediately.

Steps:

• Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
• Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
• In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
• In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
• Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
• Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.

Steps:

• Line a 19cm cake pan with foil.
• Sift icing sugar into a bowl, stir in coconut then milk and egg white. stir until well combined.
• Press half of mixture into pan,.
• Tint remaining mixture pink.
• Spread over first layer.
• Refrigerate for several hours, preferably over night, once set cut into whatever size you wish.
• Can be made a week ahead.

Steps:

• In blender combine coconut milk and tofu, sugar and vanilla: mix well.
• Test for sweetness and add more sugar if desired.
• Transfer the mixture to the ice cream maker and freeze according to the manufacturer's instructions.