Passion Fruit Coconut Ice

Prep 5 minutes
Cook 15 minutes
Cuisine British
Category Confectionery

A classic British confection updated with a passion fruit jelly topping and a little bit of miso to brighten it all up.

Ingredients

Ingredients for a 16cm square tin or frame.

175g Condensed Milk 

225g Icing sugar

125g Desiccated Coconut (toasted in a dry pan)

14g Miso

200g Passion Fruit Puree

225g Caster Sugar

10g Yellow Pectin

45g Glucose

6g Tartaric Acid

Method

Mix together the condensed milk and icing sugar in a bowl. Add the miso and mix in

Toasted the coconut in a dry pan until an even golden brown colour. Add to the sugar and condensed milk and fix well. Press into a tin or a frame on a silicone mat/paper


Mix together the pectin and caster sugar until well mixed

Heat the passion fruit puree until just simmering. Add the sugar and pectin and whisk in. Then add the glucose.

Heat to 108C 

Add the tartaric acid and stir through then pour onto the coconut ice layer. 

Allow to set in the fridge overnight, then cut.

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