Coconut Choc Ices

Name: Coconut Choc Ices
Yield: 10
Ingredients: 2 x 400ml tins of coconut milk; 200 g (7oz) caster sugar; 100 g (3 ½oz) desiccated coconut, plus extra to scatter; 175 g (6oz) plain chocolate (we used Divine 70%), finely chopped

Dairy free coconut ice drizzled with chocolate – a tropical dream! If needed, check your plain chocolate is dairy free.

By The GH Kitchen TeamPublished: 11 July 2016

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Cuisine, Food, Finger food, Ingredient, Dessert, White, Sweetness, Petal, Recipe, Confectionery,

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Yields:

Ingredients

2 x 400ml tins of coconut milk
200 g (7oz) caster sugar
100 g (3 ½oz) desiccated coconut, plus extra to scatter
175 g (6oz) plain chocolate (we used Divine 70%), finely chopped

Directions

1. Step 1
  Line 20.5cm (8in) square tin with 3 layers of clingfilm (leaving overhang). In a large bowl whisk coconut milk and sugar until sugar dissolves. Stir in desiccated coconut then pour into prepared tin. Freeze until solid, about 4hr.
2. Step 2
  Once frozen solid, remove from freezer for 10-15min to soften slightly. Lift out of tin, peel off clingfilm and cut into 10 bars (each about 4x10cm/11/2 x 4in). Arrange bars on a baking tray lined with baking parchment. Refreeze to firm up.
3. Step 3
  Meanwhile gently melt chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool for 5min. Working one at a time (as the chocolate sets quickly), spoon chocolate over a bar, then spread to cover top. Scatter over desiccated coconut. Repeat with remaining chocolate, bars and coconut.
4. Step 4
  Wrap ends with baking parchment secured with string, if you like, and serve.
  
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Get Ahead

Prepare to end of step 3 up to 3 months ahead. Freeze in an airtight container separated with layers of baking parchment. Serve.

Preparation Time: 25min

Per Serving:

Calories: 398
Fibre: 2 g
Total carbs: 38 g
Sugars: 33 g
Total fat: 26 g
Saturated fat: 20 g
Protein: 3 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time