Cocoanut Ice
Ingredients
Directions
Boil the sugar and water for 15 minutes until it sets in cold water.
Stir in the cocoanut.
Pour half of the mixture into a well-buttered square tin.
Color the remaining mixture pink with a few drops of cochineal and pour it quickly over the white cocoanut.
Mark into squares and let it cool before turning out.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Loaf sugar
- Dissolves and boils into a syrup that sets as it cools, binding the coconut into a firm slab.
- Water
- Dissolves the sugar so it can be boiled into a syrup.
- Dessicated cocoanut
- Provides the bulk and texture of the confection, held together by the set sugar syrup.
The step that matters
Boil the sugar and water until it sets in cold water. Sugar syrup must reach the right concentration to set firm when cooled. Underboiled syrup stays soft and will not hold the coconut together, while overboiling makes it hard and brittle.
“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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