INDIAN COCONUT ICE
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
Provided by Good Food team
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 295 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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