mango and coconut snow
coconut snow
- 2 cups (500ml) boiling water
- 1 cup (220g) caster (superfine) sugar
- 1 litre good-quality coconut milk
- 3 teaspoons vanilla extract
mango snow
- 1 cup (250ml) boiling water
- ½ cup (110g) caster (superfine) sugar
- 3 cups (750ml) fresh mango purée (about 3 mangoes)
- 2 teaspoons finely grated lime rind
- ⅓ cup (80ml) lime juice
to serve
- 3 prepared coconut shells (see cook’s notes) and toasted flaked coconut
- To make the coconut snow, place the boiling water and sugar in a large heatproof bowl and stir until dissolved. Add the coconut milk and vanilla and stir to combine. Pour into a 20cm x 30cm metal tin or large flat metal dish and freeze for 2 hours.
To make the mango snow, place the boiling water and sugar in a heatproof bowl and stir until dissolved. Add the mango, lime rind and juice, and stir to combine. Pour into a 20cm x 30cm metal tin or large flat metal dish and freeze for 2 hours.
Rake each iced mixture with a fork, then return to the freezer for 1 hour or until firm.
Rake the iced mixtures again and spoon into bowls or halved coconuts (see cook’s notes). Sprinkle with toasted coconut flakes, to serve. Serves 6
Cook’s notes:
To make the coconut shells, preheat the oven to 180°C (350°F).
Use a metal skewer to poke a hole in the softest coconut eye in each coconut. Drain the coconut liquid thoroughly in each coconut.
Place the coconuts on baking trays and bake for 15–20 minutes or until a crack forms on the shell. Remove from the oven.
Working one at a time, carefully place the hot coconuts on a cutting board topped with a folded tea towel (the tea towel should help prevent the coconuts from slipping). Using a hammer, tap the coconuts on the crack and rotate them. Continue tapping until the coconuts crack open. Wash the insides and allow them to dry.
This recipe is from Donna’s new series donna hay coastal celebrations, exclusive to Disney+
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Photography: Chris Court
© DONNA HAY GROUP
