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Cocoanut Ice

A frozen dessert made from grated coconut, sugar, egg whites, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Cocoanut Ice

Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cocoanut Ice

Ingredients

Directions

Make the coconut base

  1. Boil grated coconut and its milk with filtered water for 10 minutes.

  2. Pour into an earthen or stoneware crock, cover, and let infuse until nearly cold.

  3. Strain and press off the liquid using a fine sieve.

Freeze

  1. Add pulverized sugar and egg whites to the liquid, mixing thoroughly.

  2. Pour the mixture into a freezer packed with ice and salt.

  3. Freeze and finish as you would with other ices.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Coconut + sugartop 22% of all pairs
    Smell alikelow
    Cooked together5,742 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Coconut + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together4,090 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Coconut
Supplies the main coconut flavour and milk that forms the body of the ice.
Pulverized sugar
Sweetens the base and lowers its freezing point so it stays softer when frozen.
Eggs whites
Add foam and body, giving the frozen ice a lighter, smoother texture.

The step that matters

Let the coconut infuse until nearly cold before straining. Steeping gently lets the coconut release its flavour and milk into the water. Straining while still very hot can leave the liquid bitter or cloudy, and the base must be cool before it is mixed with sugar and egg whites.

Swap the coconut

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Coconutthe original

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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