Tidings Cooking Challenge – Sparkling Ice in Coconut Cups
Welcome to Tidings’ Cooking Challenge! Every month we’ll offer a recipe for you to try. You can follow the recipe exactly or vary it however you would like. Then, post a comment below — a short descriptive paragraph (up to 150 words).
This month’s challenge has been adapted from a recipe I learned in a cooking class. It’s one of those treats that’s perfect for a weeknight or as an elegant dessert for company — Sparkling Ice in Coconut Cups.
I know it sounds complicated and time-consuming, and yes, it is best if it’s done a day or more in advance. (It took me about 1-1/2 hours to make the different components.) But, the recipe can be put together in the morning and enjoyed that evening. If you can pour ingredients into a bowl and stir then you can make this recipe. If you don’t own an ice cream maker, you can pour the Sparkling Ice mixture into a container and store it in the freezer for about 5 hours, or until it’s ready. Because of its high alcohol content, the ice’s consistency will be similar to a sorbet.
Sparkling Ice in Coconut Cups
Coconut Cups (makes about 12)
1 cup toasted, unsweetened, dessicated coconut
3/4 cup sugar
Zest of 1 large orange
2 Tbsp plus 1-1/2 tsp flour
4 Tbsp unsalted melted butter
2 Tbsp milk
The coconut cups can be made a week in advance and stored in an airtight container. Admittedly, these cookies require attention. I let my first batch cool too much and they broke into pieces as I tried to mould them into shape. You can also vary the shape by wrapping them around a rolling pin.
1. Preheat oven at 325°F. Toast the coconut at 325°F for about 5 minutes. Mix the sugar, orange zest, coconut and flour together in a bowl. Stir in 4 Tbsp melted butter and 2 Tbsp milk. The batter should have the consistency of oatmeal. It it’s too dry, add a bit more milk.
2. Place about 1 Tbsp of the mixture, spaced about 5 inches apart, on a parchment paper-lined baking sheet. Bake at 350°F for 10-15 minutes. The cookies should be evenly cooked.
3. Remove from the oven and let them sit for about 1 minute. With a flexible metal spatula, remove the circular cookies and place them upside down over custard cups or a cup. Very gently, press the cookie around the mould. If the cookie begins to break as you’re lifting it off the baking sheet, let it sit for a few seconds longer. You have to pay close attention to this step because the cookie won’t mould properly if it’s too cool. Leave the cookies on the moulds until they have cooled completely. Then, carefully lift them off and store them in a container.
zest of 2 oranges
1 cup orange juice
6 Tbsp pineapple juice
3 Tbsp lemon juice
1 1/4 cups sparkling wine
3/4 cup sugar syrup
pinch of salt
1 egg white
I used Henry of Pelham’s Cuvée Catharine Brut to make this ice. It’s made from a blend of Chardonnary and Pinot Noir and has wonderful aromas and flavours of biscuit, apple and citrus.
1. Make sugar syrup by combining 3/4 cup sugar with 3/4 cup water and simmering for 3 minutes.
2. Place all ingredients into a bowl. Stir to combine.
3. Place the mixture into an ice cream maker or a plastic container. Freeze for at least 5 hours.
Carefully place one coconut cup onto a plate. Place one scoop of Sparkling Ice into the cup. Serve with a glass of sparkling wine.