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.

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.

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.

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.

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.

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.

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.

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.

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.