Cokernut Ice
Ingredients
Directions
Make the mixture
Combine 1 lb sugar and 1 cup milk, heat gradually.
Boil quickly for 8 minutes.
Add 1 lb desiccated coconut.
Set and cut
Pour mixture into a tin dusted with caster sugar, spread evenly.
Add cochineal.
Add remaining 1 lb coconut.
When quite cold, cut into pieces.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar (in the method)
- Provides sweetness and, when boiled, the body that lets the mixture set firm.
- Milk
- Adds moisture and helps dissolve the sugar as the mixture heats.
- Desiccated coconut (in the method)
- Adds bulk and a chewy, grainy texture to the set mass.
The step that matters
Boil quickly for 8 minutes. Boiling concentrates the sugar, and the boiling time decides how firm the set will be. Too short leaves the coconut ice soft and sticky. Too long makes it hard, dry and grainy as the sugar crystallises.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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