02 Oct Bobby's Indian coconut ice
A perfect sweet treat for Diwali platters and so simple
6 cups desiccated coconut.
½ cup Nestle dessert cream
½ cup condense milk
2 tsp elatchi powder.
Few drops of green/pink food coloring.
1 1/3 cup normal white sugar.
1 cup water.
Boil the water and sugar together in a pot till it reaches 102C on the sugar thermometer.
While the syrup is boiling make the mixture
In a large bowl, mix the coconut and elatchi powder.
Add the dessert cream and condense milk and mix.
Add the food colouring and mix so that the colouring coats all the coconut.
When the syrup reaches the correct temperature.
Pour into the coconut mixture.
Using your hands, mix well so that the mixture is nice and sticky.
Line a baking dish with grease proof paper and evenly spread your mixture into your dish.
Smooth the top so that everything is level.
Then take a fork and rake the top of your mixture to create a rough look.
Sprinkle 1000’s over the top.
Cling wrap the entire dish and pop into the fridge to set over night.
Once set, cut into desired shapes.
Prepared, tried and tested by: Bobby Swanson
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