Decadently creamy, with the
necessary sugary coconut ice texture, and that unmistakable
amarula flavour. The pale toffee colour is so appealing, too. You got to make this next time you crave something sweet. It is quite addictive, and really
easy.
Amarula Coconut Ice
You will need:
- 450 grams white sugar
- 150 millilitres amarula
- 50 millilitres full-cream milk
- 150 grams dessicated coconut – the coarser the better
Directions:
- In a heavy-based pot, combine the sugar, amarula and milk
- Heat gently, stirring with a wooden spoon until the sugar has dissolved
- Bring to a rapid boil, cover with a lid, and boil for 3 minutes – time it!
- Uncover and boil for a further 5 minutes – again – time it! until the mixture
- has reached soft-ball stage (when a little of syrup is dropped into iced water,
- it should form a ball which flattens by itself when picked up)
- Remove from the heat, and stir in the coconut, mixing very well. Work quickly
- Pour the mixture into the tin, smooth the surface
- Leave to set partially, and cut into squares with an oiled knife
- Allow to set completely
- Store in a airtight container.
A batch of this would
make a good gift.
And, yes, I would make this
over a camp-fire, too!
Enjoy!
