Name: Indian coconut ice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 16
Ingredients: 4 tbsp ghee or clarified butter, plus extra for greasing; 100ml milk; 100ml double cream; 6 green cardamom pods; 175g golden caster sugar; 200g desiccated coconut; 200g gluten-free white chocolate; 4 tbsp double cream; a few drops of pink food colouring

Home
Recipes
Indian coconut ice

Indian coconut ice

Good Food team

Save recipe

Serves 16

Easy

Prep: 10 mins

Cook: 25 mins

plus 2-3 hrs chilling

A star rating of 2.4 out of 5.3 ratingsRate

loading...

This cardamom-scented sweet from reader Preeti Marwah is the perfect fusion of Indian and British recipes, with a coconut base and white chocolate topping

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Rosewater & pistachio kulfi with griddled mangoes

A star rating of 3.7 out of 5.7 ratings

Creamy saffron yogurt

A star rating of 3 out of 5.1 rating

Grainy coconut ice cream

A star rating of 2 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

For the coconut base

4 tbsp ghee

or clarified butter, plus extra for greasing
100ml milk
100ml double cream
6 green cardamom pods
175g golden caster sugar
200g desiccated coconut

For the topping

200g gluten-free white chocolate
4 tbsp double cream
a few drops of pink food colouring

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal295
fat23g
saturates16g
carbs19g
sugars19g
fibre2g
protein2g
salt0.1g

Method

step 1

Grease a 16cm square baking tin with ghee. Mix the milk and cream and set aside. Bash the cardamom pods, then remove the seeds and crush them in a pestle and mortar.
step 2

Melt the ghee in a non-stick pan over a medium heat. Add the caster sugar and coconut, stir for 2 mins, then add the cream and milk mixture, followed by the ground cardamom. Stir continuously over the heat for about 10 mins or until the mixture starts to thicken. Remove from the heat and spread evenly into the tin.
step 3

For the topping, melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Warm the cream, then add to the melted chocolate and mix well. Remove from the heat and stir in the food colouring. Pour this mixture over the coconut layer and chill in the fridge for 2-3 hrs until set. Cut into squares to serve.

Recipe from Good Food magazine, February 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 2.4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now