Tuesday, October 6, 2015

Very Special DIY Gifts...Luxury Chanel Inspired Coconut Ice...

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It's Coconut Ice, but not as you know it. For our U.S. friends, Coconut Ice is not an 'Ice' at all. It's more like a fudge, that's coconut flavoured and usually comes in a layer of white and a layer of pink, from baby pink to hot pink.
 
Yes this one is unique, it's different to pink and white. Unusual even.
 
Some might say, it's just not right.
 
But I can assure you that everyone I've ever gifted this too, was thrilled to bits.
 
And I never could resist taking an old favourite and turning it on it's head.
 
To make six slabs of Chanel inspired coconut ice, you'll need:
 
3/4 cup Sweetened Condensed Milk
1 cup of sifted Icing Sugar (confectioners sugar)
3/4 cup desiccated coconut
2 teaspoons Black gel food colouring (available from cake decorating specialty stores or online)
6 sheets edible gold leaf (from a cake decorating store...must be the edible kind)
A large artists brush or pastry brush
Small white fondant roses (hand made or purchased)
A shallow rectangular plastic storage container, shallow baking tray or other container with straight edged sides, about 20cm x 20 cm (8 inches x 8 inches) lined with cling wrap or baking paper with an overhang so you can lift the coconut ice out easily
 
To package this you'll need:
 
Wide white ribbon
Baking Paper
Cellophane or organza bags or chocolate boxes
 
Then just:
 
Mix together the Condensed Milk and the Icing Sugar, then add the coconut, mixing well. Divide it in half, and leave one half white.
 
Press the white layer into the container, and smooth well.
 
Now add the 2 teaspoons of black food colouring to the other half of the coconut ice left in the bowl.

 Make sure you mix it really well, stretching it out with the back of a spoon and stirring it back in, a bit like kneading with a spoon.

Smooth this over the white layer with clean hands and the back of a spoon to even it out. A fondant smoother is handy for this if you have one.

Chill for an hour, then loosen the coconut ice with a thin knife around the unlined edges, and carefully lift it out. Cut it into six even slabs.

Tear off an 8cm (3 1/2 inch) wide strip of greaseproof or baking paper and fold it in three, finishing with the seam underneath. Trim it to fit around your slab. Repeat for the other five slabs. Cut a length of ribbon about 15-30cms (6-12 inches) long and have it ready, set aside, and repeat five times as well.

Take one sheet of edible gold leaf and place it face down on the black upper side of one of your slabs of coconut ice.

 Using the brush, rub in circles, on the back of the sheet of paper attached to the gold leaf, to encourage the gold leaf to adhere to the surface of the coconut ice. Continue to do this, using up as much of the gold leaf on the sheet as you can, until you're happy with the amount of gold embellishment.

Add the roses in one corner. If you've bought them from the cake decorator, they'll be on a stem which you can simply cut to length and stab into the top of the coconut ice. If they're supermarket or home made, you'll need to adhere them with a bit of icing. If you're a real stickler for detail, you'll make your own white fondant Chanel-esque camellias instead!

Wrap the folded length of greaseproof paper around one end of the bar of coconut ice, and tie it in place with the length of ribbon.
 
And you're done. Slide these into cellophane or organza bags, or recycled chocolate boxes for gifting.
 
Enjoy the sighs of delight and surprise when opened!
 
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14 comments:

  1. Hi Mimi,
    I have never heard of coconut ice before, but it sure sounds delicious and you sure have it
    decorated so nicely. Bet everyone does love it. I love coconut, so am sure I would probably
    love it too...........You have such great ideas..........

    Hope you are doing well hon,
    Blessings, Nellie

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    Replies
    1. Hello dear Nellie! I am only just realising that this is a uniquely Aussie confectionery. Yes it's lovely and a bit like fudge actually, but coconut flavoured. You would love it. It's usually pretty pink and white, but I wanted to zhoosh it up a bit. Hope all is well there too. Love, Mimi xxx

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  2. Mimi, only you will know how much I love this!!!!
    Can I order a slab???? J'adore!
    Love from Paris.
    Back to earth on Saturday. Xxxx

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    Replies
    1. Shall make a slab or two just for you Flora. And back to earth so soon? Noooo! A catch up? Mimi xxx

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  3. I make coconut ice to add to christmas hampers but yours is a twist on the norm.it looks very sophisticated and pretty. Might have to try this. thanks Mimi xx

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    1. Hi Debbie. Yes 'sophisticated' is what I was aiming for. It of course, tastes just the same. Just a different colour. Mimi xxx

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  4. Ravishingly delectable gift. Is this an Australian treat?

    *hugs*
    Kelley~

    P.S. Correct, I am no longer blogging. xo

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    Replies
    1. Kelley my lovely! This is sad news! I hope we'll stay in touch. Your wisdom will be greatly missed. And yes, this is an Aussie treat I'm realising. Like fudge, but coconut flavoured and very more-ish! I'm glad you stopped in to update. I can email you. Mimi xxx

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  5. I have never heard of this but boy does it look good (and very elegant!!)..

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  6. Mimi, you never cease to amaze me with the recipes you share. This is another delightful one! So different and so pretty. Thank you once again :)

    xTania

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  7. This sounds so interesting!

    Thanks for joining Cooking and Crafting with J & J!

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  8. That looks both beautiful and delicious!

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  9. Dear Mimi:
    This seems like an amazing and good smelling idea. I've never done anything like this before but it sounds lovely and unique. Thanks for sharing.

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  10. I have never made anything this this before. It sounds and looks very decadent. Thank you for sharing.

    Blessings,
    Sandi

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I love hearing from you! I always respond to comments, so don't be shy! Mimi xxx