On the KZN Midlands Meander, there is a little Belgian chocolate shop, not far from Howick, which sells amazing chocolates.
I am not a huge chocolate fan, for me, if chocolate isn’t bitter, dark and wrapped around something like almonds, I’m not interested. So when we were at this little shop some time ago, I opted for their Amarula Coconut Ice.
That’s right: AMARULA Coconut Ice.
DELICIOUS. No other word needed.
Of course, I’ve been craving some ever since, but Google failed me – not a recipe to be found. My craving needed to be satisfied; I had to get inventive.
So, I give you – my Amarula Coconut Ice recipe – decadently creamy, but with the necessary sugary coconut ice texture, and then that unmistakable amarula flavour. The pale toffee colour is so appealing, too.
You got to make this people, next time you crave something sweet. It is quite addictive, and really easy.
Amarula Coconut Ice
450 grs white sugar
150 mls amarula
50 mls full-cream milk
150 grs dessicated coconut – the coarser the better
- In a heavy-based pot, combine the sugar, amarula and milk
- Heat gently, stirring with a wooden spoon until the sugar has dissolved
- Bring to a rapid boil, cover with a lid, and boil for 3 minutes – time it!
- Uncover and boil for a further 5 minutes – again – time it! until the mixture has reached soft-ball stage (when a little of syrup is dropped into iced water, it should form a ball which flattens by itself when picked up)
- Remove from the heat, and stir in the coconut, mixing very well. Work quickly
- Pour the mixture into the tin, smooth the surface
- Leave to set partially, and cut into squares with an oiled knife
- Allow to set completely
- Store in a airtight container
If you can’t lay your hands on amarula liqueur, which is a cream-based liqueur, I think any flavour would work – my imagination is already working. And if you don’t want the booziness, substitute full-cream milk.
I think a batch of this would make a good gift, don’t you??
And, yes, I would make this over a camp-fire, too! 🙂