White Sugar
The uniform size of the...
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Desserts
Toasted Coconut Ice Cream
6 hours
20 mins
Easy
4
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- Ingredients
- Method
Ingredients
- ¼ cup shredded coconut
- 270ml can light coconut milk
- 4 egg yolks
- ¼ cup Chelsea White Sugar
- 1 ¼ cups light cream
Chelsea Products in Recipe
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Method
Preheat oven to 180°C conventional or 160°C fan forced. Line a 26cm x 10cm loaf pan with plastic wrap.
Place coconut on a baking tray and lightly toast in oven for 5 minutes or until pale golden in colour. Add to coconut milk.
Whisk egg yolks and Chelsea White Sugar together in a separate bowl until creamy.
Place cream in a small saucepan and gently heat until just comes to a simmer. Remove from the heat and gradually whisk into the egg mixture.
Return cream mixture to saucepan and heat over low heat, gently stirring until the mixture lightly coats the back of a spoon. Remove from the heat and cool slightly. Combine with coconut mixture. Pour into loaf pan and freeze for at least 4-6 hours.
Remove the ice cream from the loaf pan, break up and place in a food processor. Blend until smooth and creamy. Spoon back into the loaf pan and re-freeze until firm. Serve with seasonal berries.
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White Sugar
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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