Best 5 Bajan Coconut Ice Recipes

BAJAN COCONUT ICE

Steps:

• In a small saucepan, scald milk.
• Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
• In a large saucepan, combine coconut milk, sugar, and cream of tartar.
• Cook over low heat, stirring constantly, until sugar has dissolved.
• Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
• Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
• Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
• Remove coconut ice from freezer after 4 hours and break apart with a fork.
• Serve immediately.

COCONUT ICE

Steps:

• Place the sugar and water in a medium saucepan and bring to a boil. Cool, then whisk in the coconut milk and vanilla. Pour into a container and refrigerate until cold. Transfer to an ice cream maker and mix according to machine's directions.

BAJAN COCONUT BREAD

Steps:

• Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
• Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
• In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
• In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
• Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
• Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.

RICH ROSE COCONUT ICE

Steps:

• Grease a deep 19cm square cake pan and line base and 2 sides with baking paper, extending paper 5cm above pan edges.
• Combine all of the ingredients in one large bowl and mix well.
• Using your hands is easiest!
• Press mixture evenly over the base of the prepared pan.
• Cover and refridgerate for several hours until firm.
• To serve, cut into bite sized pieces.
• Decorate dish with unsprayed rose petals if you can get some.

COCONUT ICE

Steps:

• Line a 19cm cake pan with foil.
• Sift icing sugar into a bowl, stir in coconut then milk and egg white. stir until well combined.
• Press half of mixture into pan,.
• Tint remaining mixture pink.
• Spread over first layer.
• Refrigerate for several hours, preferably over night, once set cut into whatever size you wish.
• Can be made a week ahead.