Chocolate Coconut Ice

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The day I saw this recipe on Sapana’s Blog, I immediately shortlisted for my To-do list . It was so appealing and tempting. The colours, the texture and so easy to make. I have taken few liberties to suit my taste. I added a bit of my Desi(Indian) touch by sprinkling some cardamom powder on the top, which is completely optional, but it adds a distinct flavour to the dish. Also I skipped adding color to the white chocolate, which I will next time just to show the difference in layers.

I would say it was one of the yummiest dessert I had. One bite and you have a medley of flavours bursting in your mouth. Coconut, chocolate along with the flavours of rose syrup and hint of cardamom infused. Mouth watering , isn’t it . I am writing this when the dessert is all over and now I am craving for it again. I have used Condensed milk but you can make this dessert with milk too, but will require more time as the milk needs to be thickened. All the other steps will remain the same.

So grab your aprons and make this yummy and different recipe for this Diwali and I am sure you will be the star of the party.

Chocolate Coconut Ice

This White Chocolate Coconut Ice have a medley of flavours bursting in your mouth. Coconut, chocolate along with the flavours of rose syrup and hint of cardamom infused a sure hit for parties.

5 from 12 votes

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Course: Dessert

Cuisine: Indian, International

Keyword: Cardamom, Chocolate, Desiccated Coconut, Rose Syrup, White Chocolate

Prep Time: 5 minutes

Cook Time: 10 minutes

Resting Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 12 pieces

Author: Renu Agrawal-Dongre

Ingredients

For the Base Coconut Layer

• 3 Cups Desiccated coconut
• 1/2 Cup Condensed milk
• 3/4 Cup Heavy cream
• 1 tsp Cardamom powder
• 300 gm white chocolate

For the Top Chocolate Layer

• 2 tbsp heavy cream
• 1 tsp rose syrup
• 1/8 tsp Cardamom powder for garnishing

Instructions

For the Base Coconut Layer

• In a heavy bottom pan add desiccated coconut, condensed milk and heavy cream.
• Cook until the mixture starts thickening. Add Cardamom powder
• Remove and transfer on a greased pan. Layer it gently tapping the top with the back of a spoon or a spatula. 

For the Top Chocolate Layer

• Melt the chocolate in a double boiler and add heavy cream to it.
• Once cool, add rose syrup to it.

Assembling

• Pour the melted chocolate and cream mixture on top of the Coconut layer.
  
• Let it set in the refrigerator for 2 hours.
• Cut it and serve. 

Notes

This needs to be stored in the refrigerator only due to the use of coconut and fresh cream.

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