coconut ice


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coconut ice

n
(Cookery) a sweetmeat made from desiccated coconut and sugar
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Signature dishes include the bao buns, steamed soft buns glazed with soy lemongrass beef short ribs and chili pickles; coconut curry tumeric chicken; crispy calamari with soy garlic coriander sauce; and sagi gula melaka for dessert -- chilled tapioca pearl on ice, palm sugar, coconut cream and caramel coconut ice cream.
Capping the meal are two dessert choices: mangga't suman in the form of fried panutsa rice cake stuffed with mangoes, then topped with mango semifreddo and covered with shards of meringue; and the tropics, which is house-churned coconut ice cream with roasted pineapples, gluten-free poltroon and lattice made with fish sauce.
Griddled cinnamon pineapples INGREDIENTS SERVES 4 1 ripe pineapple 2tbsp maple syrup 1tbsp ground cinnamon 1tbsp vegetable oil For the salted caramel sauce: 240ml maple syrup 2tbsp vegan butter 60ml vegan cream 1-2 pinches of salt (to taste) Hot tip To serve: arealso Pineapples 125g pecans, lightly crushed amazing cooked on the barbecue in the summer 4 scoops of vegan coconut ice cream DIRECTIONS First make the salted caramel sauce.
Familiar frozen desserts featured on the menu and I chose one I've had before: kulfi - an Indian ice cream made from whole milk, nuts and fruit and in a choice of mango or pistachio, while my guest ordered coconut ice cream which came served in a half coconut shell and contained real coconut pieces.
The coconut ice cream is made from coconut 'malai', also known as the soft flesh of the coconut.
The former was a deconstructed dessert featuring creamy ginger-flavoured panna cotta, coconut ice cream, chocolate mousse and pieces of sticky honeycomb.
One drink I will definitely come back for is the luscious Buko Float, a tall glass of chilled buko juice and coconut ice cream.
We had to select ice cream and toppings so it was creme caramel and Caribbean coconut ice creams along with roasted almond flakes and our fondue of choice was Belgian milk.
"Dishes from chef Paul Askew's vegan tasting menu include roasted celery hearts with pomegranate molasses, herb bulgur wheat, chickpeas, and sesame-wilted Swiss chard as well as charred pineapple with chickpea meringue and coconut ice cream."
roasted pineapple & coconut sundae INGREDIENTS (serves 4) 1/2 fresh pineapple; 1/4 fresh coconut; 50ml coconut cream; 100g castor sugar; 50ml water; 100ml double cream; Icing sugar; a dash of vanilla essence; 1 crispy meringue nest; 2 scoops of coconut ice cream (or any flavour you like!) METHOD 1.
roasted pineapple & coconut sundae (serves 4) 1/2 fresh pineapple; 1/4 fresh coconut; 50ml coconut cream; 100g castor sugar; 50ml water; 100ml double cream; Icing sugar; a dash of vanilla essence; 1 crispy meringue nest; 2 scoops of coconut ice cream (or any flavour you like!) METHOD 1.
FIRSTLY, kids - there's a whole section dedicated to childfriendly bakes (the jelly tot cakes are particularly adorable, while the bright pink coconut ice is such a doddle, kids won't even need supervising to make it).