No Cook Easy Coconut Ice Recipe (2024)

FAQs

Why did my coconut ice not 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.

The sweet seems to be more commonly referred to as coconut ice in the New Zealand / Australian Sri Lankan diaspora, and coconut rock elsewhere (though I haven't done an exhaustive study!). Some cooks make this with sweetened condensed milk, some with cow milk, some with dessicated coconut.

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.

Coconut ice will keep for up to 3 weeks storied in an airtight container in the fridge. The coconut cream in this version of coconut ice intensifies the coconut flavour, resulting in a delicious moist morsel.

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.

Coconut ice is basically coconut fudge, and for some reason it is usually pink. Both times I've made it it's tasted delicious, but it seems to me that I always somehow scald the milk (or maybe milk always darkens when cooked, but I don't think so), which means that my coconut ice turns out to be caramel-colored.

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.

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

The botanical name for the coconut is cocos nucifera, with cocos believed to come from Spanish, meaning “monkey-faced” or “eerie-faced” and nucifera from Latin meaning nut-bearing plant (from fero = I bear and nux-nucis = nut).

Does Ben & Jerry's make coconut ice cream? ›

About this Flavor

Nobody does Coconut Seven Layer Bar ice cream better than we do at our scoop shops...but we bet you could do a better haiku: S'creamy coconut, Fudge, butterscotch & graham swirled To seventh heaven.

Feeling crazy? So will your senses when they feel the chill of coconut ice cream mixed with almonds, pecans, and walnuts.

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.

Pink coconut water is not bad for you, it becomes pink due to oxidation.

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.

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.

A warmer base will hinder crystallization and leave you with a soupy mess, even after a proper churning. A good rule of thumb here is to age your ice cream base overnight. Not only will your base cool to the ideal working temperature, but the texture will thicken up, making for creamier ice cream as a result.

It's as simple as this: If the freezer bowl that goes with your ice cream maker isn't cold (like, really cold), your ice cream is never going to freeze. → Follow this tip: In order for the machine to freeze the ice cream as it churns, it needs to be cold — like, totally and completely, rock-hard, ice cold.

If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.