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Chocolate Coconut Ice

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: 56 pieces (Depending on size)
Author: Renu Agrawal-Dongre

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
    Desiccated Coconut
  • Add condensed milk and heavy cream.
    Adding of Fresh Cream in coconut mixture
  • Cook until the mixture starts thickening.
    Cooking the coconut and Condensed milk mixture
  • Once the mixture has thickened add add Cardamom powder and switch off
    Adding of Cardamom in coconut mixture
  • Remove and transfer on a greased pan. One can layer it with butter paper or parchment paper too.
    Layering with butterpaper
  • Layer the coconut mixture gently tapping the top with the back of a spoon or a spatula. 
    Setting the cardamom flavoured coconut in a tray

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.
    Chocolate Coconut Ice
  • 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.
    Adding of melted chocolate
  • Mix it evenly so that the chocolate is incorporated in the whole mixture
    Chocolate coconut 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. 
    Chocolate Coconut Ice set in a tray
  • Garnish with chocolate or nuts
    Chocolate Coconut Ice set in a tray with chocolate chips on top
  • Let it set in the refrigerator for 2-4 hours.
    Coconut Barfi being set
  • 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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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu