No Cook Easy Coconut Ice Recipe (2024)

FAQs

Why didn't my coconut ice 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.

Don't be tempted to use regular grainy sugar as this will make the slice too grainy. Desiccated Coconut – We use finely grated desiccated coconut to keep the slice quite smooth and help it to set perfectly. We don't recommend grated coconut as the pieces can be too large and can cause the slice to crumble.

Coconut ice was traditionally prepared at home in Britain, traditionally using coconut and boiled sugar syrup. Early versions using sugar syrup had a short shelf life, sometimes dried out and became excessively grainy in texture, and sometimes fermented.

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.

Soft ice, also known as nugget ice, has a cult following thanks to its chewy, soft texture. To make it at home, freeze club soda or carbonated water in an ice tray. Then, crush the cubes using your method of choice, like in a blender or with a muddler. Drink up!

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.

Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content. Fat doesn't freeze.

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

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.

Why is my coconut cream not thickening? ›

Chilling overnight is key or the coconut cream won't harden and will likely be too soft to whip. Before whipping, chill a large mixing bowl in the freezer for 10 minutes!

Pink coconut water is the result of oxidization of the sugars in the coconut. As Dr. Bruce Fife of the Coconut Research Center puts it, when these sugars are exposed to oxygen, they turn pink. Temperature, age, sugar content, and how long the water has been exposed to air can all affect the coloration of coconut water.

It's very likely that the bowl has not been completely frozen. Try lowering the freezer temperature and leaving the bowl in the freezer for a longer period of time. If your ice cream maker has a compressor, it's probably broken and needs to be replaced.

When stored at room temperature, coconut milk will generally be solid in consistency. It may also become solid if kept at cold temperatures in a pantry or fridge. It separates into a rich cream and a thinner, milkier texture underneath, which can be removed from a can with a spoon.