Ingredients
450 g granulated sugar
150 ml water
1 tsp vanilla essence
100 g desiccated coconut
1 red vegetable colouring
Directions
First line an 18 cm (7 inch) square tin with nonstick paper.
Put the granulated sugar and water into a medium-sized, heavy-based
saucepan and heat gently, without boiling, until the sugar has
dissolved.
Bring to the boil and let it simmer steadily until the temperature
reaches 120 C (240 F) on a sugar thermometer, or a little of the
syrup dropped into a cup of cold water forms a soft ball. Remove from
the heat immediately and add the vanilla essence and dessicated
coconut.
Stir the mixture for 5-10 minutes, or until it begins to thicken and
set, then pour half of it into the prepared tin and smooth it level.
Colour the remaining half pale pink with a drop or two of the
colouring, then pour this on top of the white coconut ice, spreading
it to the edges and making sure it's level. Press it all down quite
firmly with the back of a spoon, and leave it to harden.
Turn the coconut ice out and cut it into squares using a sharp knife.
Rose Elliot's "Vegetarian Christmas" Posted by Karen Mintzias
Servings: 700 grams
Coconut Ice Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
Food historians have proved the existence of recipes far back into the far past, certainly as far as the ancient Egyptians, and maybe even further. However, sadly, these ancient records were just very basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. As our culinary historical trip moves to more modern times we find a couple of cookery books dating from the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is popular today, but instead accounts of the types of meals eaten by the rich people of that period. Over the next few centuries, the families of Europe competed to lay on the most exotic banquets, and as a consequence, chefs and their recipes could command a high salary. Nevertheless, it was during the 1800s that cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing popular recipes of the day. The introduction of television gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Coconut Ice recipe.
