Name: Chocolate Coconut Ice
Prep time: 5 min
Cook time: 10 min
Total time: 135 min
Ingredients: 235 grams -3 Cups- Desiccated coconut; 1/2 Cup - 3/4 Can - Condensed milk; 3/4 Cup Heavy cream; 1 tsp Cardamom powder; 300 grams - about half cup melted - white chocolate (-One can use milk chocolate too); 2 tbsp heavy cream; 1 tsp rose syrup; 1/8 tsp Cardamom powder for garnishing; 285 grams -3.5 Cups- Desiccated coconut; 1/2 Cup - 3/4 Can - Condensed milk; 3/4 Cup Heavy cream; 2-3 tbsp Chocolate chips or nuts for garnish

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Chocolate Coconut Ice is a simple and quick sweet made using desiccated coconut and sweetened condensed milk. It is perfect as an edible gift for festivals, good as a side for Thanksgiving or for your bake sales.

My version of this Chocolate coconut ice is a fusion recipe with flavours from cardamom or rose water and chocolate combined. This recipe goes well with all ages. Kids love it and so do elders.

Different ways of making Chocolate Coconut Ice

Recipe 1

I make this Chocolate Coconut Ice in multiple ways. When I started making this I use to make the base layer of coconut infused with cardamom flavour. Then I top it with melted white chocolate which has rose syrup infused. One can use milk chocolate here too.

Recipe 2

The second method I do is make 2 layers using the same base made of desiccated coconut, condensed milk and cream. Then in one portion, I add some melted milk chocolate.

4 pieces of Chocolate Coconut Ice served on a small glass plate. Seen along are some festive gift boxes

Recipe 3

The third recipe is using complete chocolate. I.e. no layering, of plain coconut and chocolate. I add the melted milk chocolate too, the desiccated coconut, condensed milk and cream mixture and let it set.

I like to slightly cook my desiccated coconut along with condensed milk and fresh cream. However, this step is optional. One can simply combine the ingredients and let it set to make it a completely no-cook recipe.

Ingredients used in Chocolate Coconut Ice

The first main ingredient used is Desiccated coconut. It forms the base of the recipe.

The next main ingredient is sweetened condensed milk. This adds sweetness as well as binds everything together. Another easy recipe with condensed milk is this Condensed Milk Instant Kalakand where paneer and condensed milk are the 2 main ingredients used to make a classic dessert.

Fresh cream is added to add a bit of moistness to the sweet. This is optional and can be skipped completely.

Chocolate is another key ingredient. It adds to taste and kids love it. I use white or milk chocolate for different versions. Read above for the different versions using chocolate.

Cardamom powder and Rose Water is used for flavour Chocolate coconut ICe

Chocolate chips are just added for garnish and presentation purposes.

Chocolate Coconut Ice arranged on a white plate. Seen along are a few pieces on a glass plate. seen along are some festive gift boxes.

Few more variations with this recipe

One can add food colour of choice on the top layer
Sweet Rose Syrup can be added to the top layer if you do not want to add chocolate.

Vegan Substitutions

This is not a vegan recipe as I have used normal sweetened condensed milk and fresh cream. However, one can replace the normal condensed milk with vegan condensed milk and vegan cream or coconut cream. If you cannot find vegan or coconut cream, use vegan coconut milk instead. One can even skip the cream or milk completely.

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Chocolate Coconut Ice

Chocolate Coconut Ice is a simple and quick sweet made using desiccated coconut and sweetened condensed milk.

4.93 from 13 votes

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Course: Dessert

Cuisine: Indian, International

Keyword: Cardamom, Chocolate, Christmas, Condensed Milk, Desiccated Coconut, Diwali Recipes, Edible Gifts, Festival Special Recipes, Rose Syrup

Prep Time: 5 minutes

Cook Time: 10 minutes

Resting Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: pieces (Depending on size)

Author: Renu Agrawal-Dongre

Equipment

Ingredients

For the Base Coconut Layer

235 grams -3 Cups- Desiccated coconut
1/2 Cup – 3/4 Can – Condensed milk
3/4 Cup Heavy cream
1 tsp Cardamom powder

Recipe 1 – For the Top Chocolate Layer (White Chocolate layer – Only Chocolate)

300 grams – about half cup melted – white chocolate -One can use milk chocolate too
2 tbsp heavy cream
1 tsp rose syrup
1/8 tsp Cardamom powder for garnishing

Recipe 2 – For the Top Chocolate Layer (Milk Chocolate layer along with coconut)

285 grams -3.5 Cups- Desiccated coconut
1/2 Cup – 3/4 Can – Condensed milk
3/4 Cup Heavy cream

Garnish

2-3 tbsp Chocolate chips or nuts for garnish

Instructions

For the Base Coconut Layer

In a heavy bottom pot, add desiccated coconut
Add condensed milk and heavy cream.
Cook until the mixture starts thickening.
Once the mixture has thickened add add Cardamom powder and switch off
Remove and transfer on a greased pan. One can layer it with butter paper or parchment paper too.
Layer the coconut mixture gently tapping the top with the back of a spoon or a spatula.

Recipe 1 – For the Top Chocolate Layer (White Chocolate layer – Only Chocolate)

Melt the chocolate in a double boiler.
Add heavy cream to it, mix it.
Add rose syrup to it and mix again

Assembling Recipe 1

Pour the melted chocolate and cream mixture on top of the Coconut layer.
Spread it evenly on the bottom layer
Let it set in the refrigerator for 2-4 hours.
Using a sharp knife, cut it and serve. Before cutting let it sit on the counter for 10-15 minutes for easy cutting.

Recipe 2 – For the Milk Chocolate Layer

In a heavy bottom pot, add desiccated coconut, condensed milk and heavy cream.
Cook until the mixture starts thickening.
In a double boiler or a microwave melt the milk chocolate.

Assembling Recipe 2

Add melted chocolate mixture to the coconut mixture and mix.
Mix it evenly so that the chocolate is incorporated in the whole mixture
Layer the chocolate coconut mixture on top of the coconut mixture and layer it evenly by gently tapping the top with the back of a spoon or a spatula.
Garnish with chocolate or nuts
Let it set in the refrigerator for 2-4 hours.
Using a sharp knife, cut it and serve. Before cutting let it sit on the counter for 10-15 minutes for easy cutting.

Notes

Standard US Size cups used
The recipe can be halved or doubled easily
One can only make the coconut mixture or only the chocolate coconut mixture.
Keep refrigerated and consume within 8-10 days.
It stays good for 15 days or more in the refrigerator, but best to consume soon due to the use of fresh cream and condensed milk.
I have used a big tray size as I was making a big batch. The tray size was for the base and the milk chocolate mix.
If the tray is big, just layer it as much as you can and the thickness you require. It does not have much liquid so you should be fine setting it in.

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Updates

The recipe first appeared on my blog on November 13, 2018. Today I am changing the recipe a little, by changing the ratio of ingredients used as well as adding more flavours and variety. Pics and contents are changed as well.