Yet another Goan sweet, that also finds its way to the table for Christmas, Coconut Ice. The Chef says that it used to be called the Coconut Cordial though it seems this is a liquid drink now days, anyone can shed some light on this? Was the coconut the Goan coconut cordial?
Like all Goan sweets, there are two main ingredients that go into making it, Patience and Love. The slower the flame, the tastier the sweet 🙂 Lets see what goes into making this delicacy.
Coconut Ice Main Ingredients:
1 Cup Soji/Rava/Semolina
1 Cup Milk
Less than a Cup of Ghee
200 – 220 Gms Scrapped Coconut
2 & 1/2 Cups Sugar
1 Cup Ground Cashews
1 Table Spoon Butter
1 Tea Spoon Both Almond & Coconut Essence
Small Quantity of Cochineal or Red Colour
All the main ingredients have to be mixed together, you start off by heating the ghee and rava.
Make sure your flames on the lowest possible flame, add the sugar and ground cashew to the coconut ice mixture as well.
You can either do this step earlier, thats grind the coconut and milk together to get coconut milk.
Once your coconut milks ready you can add it to the mixture.
Now comes an essential part in most Goan sweets, stirring on a slow flame. Fast flames never get the desired result, patience is the key.
Keep Stirring the mixture, soon you shall see all the ingredients fusing together.
It changes texture and looks like what it does in the picture below.
Its not yet close to done, so change your stirring hand and go on.
As it thickens the stirring gets tougher, but its a good sign, the sweet is getting done.Once you notice the sweet beginning to leave the sides of the dish, its time for you to add the cochineal or red colour.
The trick to getting the right colour is to always add less, on adding more you cant get the colour you want back if you put in too much.
Once you add the colour, stir it to check and see if its enough.Add some more if the colours too pale.
Once thats done add the tablespoon of butter don’t forget that you still need stir it a little more.Check the consistency in water, you pour some normal room temperature in a small bowl.
Add a small ball of the mixture in it, if it hardens your Coconut Ice is ready.
If the ball is soft, it still needs to be cooked for some more time.
Add the almond and coconut extract at this time, and remove the mixture from the dish.
You need to place the mixture on a greased surface, we use the granite platform itself, since its stone its cooler enabling faster cooling of the dish.
Once its out, flatten it, first with your hand and then with a baton to get an even surface.
Make sure its got the right thickness as well, that you would like.
Give it a little time for it too cool off and once thats done you can now cut your coconut ice.
We cut it into simple diamond shapes, which we have for other sweets as well.
Heres some of the coconut ice all cut up.
All the best with your Coconut Ice, I’m sure this coconut ice recipe will help you turn out another delicious goan special.
It's also called Cordeal 🙂 (not cordial)
we estimate it to be around 200 grams 🙂 sorry for the late response but hope it helps …
One of the best and most authentic goan recipes on the web. Your mums a great cook!. My best to her.
I have noticed that in some recipes you mentioned a whole cocunut and this one says 200-220gms. Since it is difficult to find fresh coconut here, can you please let me know, how many cups or gms one cocunut will be equal to?
Waiting for your response so I can get going for the christmas sweets.
thanks for the tip, though we noticed that adding color and essence earlier on reduces their potency proportional to the duration of cooking, hence we tend to add them at the end
Not everyone shares their recipes. Nice to see some people do. Thank you for the trouble that you have gone thru trying to explain in detail — the pictures help. Looks lovely must give it a try. May I share a tip on mixing color. I mix the color in the liquid. Great site. Keep up the good work.
Great site. Thank you so much.
the ghee used here is dalda ghee!
doubt…do i squeeze out the juice of the ground coconut n milk or do i add coconut paste + milk??
I was looking for authentic goan recipe as my husband is goan and I am a gujju…our kid loves goan food and i could never find a recipe that was simple and easy to follow, it looked so daunting with all these ingredients and cook time…but your site is the best 🙂 its very simple and my boy loves when I cook goan recipe and hubby is enjoying the food too so thank you so much …..
Tried it out & it needless 2 say it was awesome!
Since I was out of red so add a dash of orange it turned a beautiful peach colour.Thanx a ton fr da recipe.
Excellent recipes with pictures and easy steps to follow. God bless for sharing which is the key point.
boy oh boys this is the authentic goan receipe site and you cant imagine how cooks will start losing their jobs when everyone begins totry out these AUTHENTIC receipes…Yummy….love u jguys and god bless…susan
It is really great to see you posting this wonderful recipies. I pray to god that he may give you abundance streanght and love, keeping going. God bless you.
the best goan blog on the net. thanks to u and ur mom.
Aunty please post recipe for goan fish cutlets and mutton chops.
Great recipe. Aunty please post a recipe for authentic goan fish cutlets.
Your recipe site seems lovely and real, just like we do at home not the picture books type … and the recipes too seem very authentic ….
The step-by-step pictures are very useful and especially the dough at different stages was good !!! Thanks so much
Dont know ya buddy, but this site just made my day !! so God Bless and keep it coming. Btw do you have a recipe for goa sausages ?
just stumbled upon your blog when searching for authentic seafood goan recipes.you indeed have a very nice blog.
t'row i will be trying your fish curry and let you know how it turned out.
Woooow! I guess,the end result is worth all that pain while stirring.Very good recipes…
wow..this looks fab!!! will try it out. thanks..
I have a question here, Clyde – do you add coconut milk or ground coconut + milk to the mixture. Thanks so much for the recipes. Your mom is doing a great job!!
Do you have a recipe for letting please?!
That was “letting”!
Hi Clyde ,
I have a doubt,do u add coconut milk or ground coconut and milk.Please reply fast ,planning to make this week
Would like to know 8f the coconut milk and the scraped coconut needs to be added too. Would appreciate a reply. As this is not clear in the recipe. I have already bought my ongredients n do not wish to waste them.
Can you tell me exactly how much is less than a cup of ghee in grams.
I didnt understand the coconut part..Do you have to put coconut paste and the cocnut milk which we extract from 200 gms of coconut?And how much ghee is less that a cup in grams .And what type of milk?Is it one percent,two percent or vitamin D.I live in USA and we get variety of milk . Please help ASP.I want to do this sweets for Christmas.
When I grind coconut paste with milk how much coconut milk I should be getting in cups measure or in ml measure.Do we have to soak the cashew nuts in water first or milk and then grind or what liquid and how much liquid is used to grind cashewnuts Because without soaking or adding some liquid to the cashews you cannot make paste.It will be like powder form without adding liquid.Please help.
Thanks for the receipe… Unfortunately removed the mixture off the fire little early, hence not set. What should I do to set the mixture? Should I put it back on fire? Is there any way?? Pls help….
With this recipe, how much quantity of cordial will I get? Is it advisable to double the recipe to get more?
Thank you for this recipe. It’s very clearly explained. I followed it exactly and the Coconut Ice turned out excellent. The family loves it.
Hi Clyde … amazing recipe like all
Other recipes .. your mom truly has magic in her hands ..just would like you to recheck the ghee mentioned … I added like 3/4 cup initially but when the sweet was done I almost had to take out like more than 1/4 cup of excess ghee …thanks once again and God bless 😊