Friday, 20 February 2015

COCONUT ICE

Sir Francis Drake introduced the coconut to England. The tropical palm on which it grows is called 'kalpa vriksha' in sanskrit, meaning 'tree that gives all that is necessary for life'. Mrs Beeton described its many uses in her Household Management 1861 while giving a recipe for a cocoa-nut soup. Since Drakes time the white rine has been a popular addition to many spice and sweet recipes. A slab of coconut ice is something few people can resist, and it is quick and easy to make.


Preparation time : 30 minutes

Setting time : 2 hours

Makes : 1.1kg (2 1/2 lb)


INGREDIENTS


150 ml (1/4pt) water and 150 ml (1/4pt) milk

OR

300ml (1/2pt) milk

900g (2lbs) granulated sugar

25g (1oz) butter

225g (8oz) desiccated coconut

1 teaspoon of vanilla essence

a few drops of red colouring or cochineal


METHOD


1. Pour the water and milk or the 300ml (1/2pt) milk, into a saucepan with the sugar and butter

and heat it slowly until the sugar dissolves.


2. Bring to the boil and cook for 10 minutes, stirring occasionally until it reaches a temperature of

120c (248f).


3. Meanwhile oil a 20cm (8in) square shallow tin.


4. Remove the saucepan from the heat and add the coconut and vanilla essence. Beat the

mixture briskly with a wooden spoon until it is fairly thick and creamy. Then pour half the

mixture into the oiled tin.


5. Add the colouring quickly to the remaining other half as the texture will soon change, making

it difficult for the colour to spread easily.


6. Pour the pink mixture on top of the white and spread it evenly over the top.


7. Leave the coconut ice in a cool place until it is firm, and then cut it into narrow bars about 4cm

(1 1/2 in) long.


8. Store in an airtight tin.

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