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Coconut Ice Cooked Version

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1182.6
Energy (kCal)385150.5
Carbohydrates (g)92467.68
Total fats (g)1197.57
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease a pan (8x6inches) with oil or butter. | 2. Heat sugar and milk in large heavy saucepan over low heat. Stir with a wooden spoon until sugar has dissolved. | 3. Bring to a boil, cover, and boil for 3 minutes exactly. | 4. Uncover and place a prewarmed candy thermometer in the pan. Boil until it reaches 116C/240F, the soft ball stage. | 5. Remove from heat and stir in coconut. | 6. Quickly pour the mixture into the pan. | 7. Add food colouring, stir in quickly and pour into pan on top of the white layer. | 8. Cool until half-set, mark into squares or fingers with an oiled knife. | 9. Leave until completely set then break or cut into pieces. | 10. Wrap in waxed paper and store in an airtight container in a cool place for up to 7 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 450 362691.0 90718.2 0.0 0.0
    milk 150 22326.0 1749.48 1152.9 1196.82
    coconut shelf stable 150 g desiccated ground 133.5 0.0 29.7 0.75
    red food coloring 2 -5 drop 133.5 0.0 29.7 0.75

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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