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Indian coconut ice

Indian coconut ice

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A star rating of 2.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2-3 hrs chilling
  • Easy
  • Serves 16

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
Nutrition: per serving
NutrientUnit
kcal295
fat23g
saturates16g
carbs19g
sugars19g
fibre2g
protein2g
salt0.1g
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Ingredients

For the coconut base

For the topping

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.

Goes well with

Recipe from Good Food magazine, February 2017

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Overall rating

A star rating of 2.4 out of 5.3 ratings
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