Microwave Only Coconut Ice Recipes

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:

• 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:

• 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.

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:

• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.