Coconut Ice Microwave Recipes

Steps:

• Using extra icing sugar, dust a square pan (pan size will determine thickness).
• Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff.
• 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.
• Leave to set then cut into cubes or fingers with an oiled knife.
• To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.

Steps:

• Place condensed milk in microwavable bowl make sure its a high dish.
• Cook on high for 2 min stirr.
• Add sifted icing sugar and stir in well.
• Add coconut and stir well.
• Cook again for 2 min on high remove and stir.
• Cook again for 2 min on high remove and stir.
• Cook again for 2 min on high and stir very well.
• Pour half into greased tray say 26cm x 26cm tray.
• Colour the remainding half with pink colour essence or whichever colour you prefer.
• Pour over the white one in the tray, Make the surface nice and flat with a spatula. Cool slightly then cut into squares.
• Please note microwaves vary in cooking times if it doesnt set it must be cooked more, if it goes darker its cooked too long.

Steps:

• 1. Place icing sugar, milk and butter into a glass, microwave friendly bowl.
• 2. Microwave on High for 3 to 4 minutes (or until the mixture has melted).
• 3. Add vanilla essence and coconut.
• 4. Beat mixture until thick.
• 5. Divide the mixture in half and put the other half in another bowl.
• 6. Add a few drops of red food colouring to one half of the mixture.
• 7. Press white mixture (no food colouring) into a 20cm square tin.
• 8.Leave until firm before pressing pink mixture (food colouring) on top.
• 9. Refrigerate until firm then cut.

Steps:

• Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like.
• Split the mix into two and knead a very small amount of food colouring into one half. Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re-shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick.
• Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife and pack into bags or boxes. These will keep for up to a month at least, if stored in an airtight container.

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 a dry skillet, toast the coconut over medium-low heat, stirring, until lightly browned and fragrant, 4 to 5 minutes. Transfer to a plate to cool (don't leave it in the skillet or it might burn).
• Place the sticky rice in a microwave-safe bowl and cover with 1¾ cups warm water. Let soak for at least 10 minutes or up to 1 hour. Cover the bowl with an upside-down plate or plastic wrap and microwave on high for 3 minutes. Carefully stir the rice from top to bottom, then cover and cook the rice for another 3 minutes. Repeat the process, stirring and microwaving 3 minutes at a time, until all the water has been absorbed and the rice has turned translucent (this means it's cooked). Set aside to cool slightly.
• In a medium saucepan, bring the coconut milk to a boil over medium heat. Reduce the heat to a simmer, add the sugar and salt, and stir until they dissolve. Remove from the heat, pour the hot coconut milk over the warm sticky rice, and stir to combine. Let sit for 5 minutes so the rice can absorb the coconut milk.
• Transfer to a serving bowl and top with the toasted coconut. Serve with sliced mango. If desired, garnish with sesame seeds and fresh mint.

Steps:

• Place rice in a colander & wash under cold water until water runs clear. Drain well.
• Place rice, coconut milk, water, butter & sugar in a 2.5L deep microwave safe bowl or jug and stir to combine.
• Microwave uncovered on high for 18 minutes, stirring every 6 minutes. Remove, stir & stand for 5 minutes (rice absorbs extra liquid upon standing).
• Spoon warm rice inbto bowls, drizzle with extra coconut milk and top with banana & coconut.