Rose and Cardamom Coconut / Kopra Paak

Rose and Cardamom are the perfect marriage of flavours to be housed in these delicious coconutty squares, which have a delicious flavour and texture.

Coconut Paak, or Kopra Paak, as some people call it, is the Indian sister to the western version of coconut Ice.

Both of these are intensely coconuty, being bound together by condensed milk. This coconut paak, in addition to the condensed milk, also includes a simple syrup for a softer set and some milk powder to add additional creaminess, whilst avoiding the dryness of too much coconut.

The recipe itself is incredibly simple. Mix all the dry ingredients whilst you make a syrup, then immediately pour this syrup into the coconut mixture and mix.

You could get creative with flavourings – I have divided the coconut paak into two halves, with one getting some ground cardamom and the other a bit of pink food colour and rose essence.

Because we never do anything by half measures here, the top gets covered in a thin coating of white chocolate and finished off with a dried rosebud and some gold leaf for extra pizazz. You just have to make this.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar , Facebook at Adventures with Sugar, TikTok or leaving a comment below. Baking and sharing these delights are really a labour of love, and so when any of you make and share this with me, it really means more than you know.

FOR THE COCONUT PAAK

• 250g (2 1/2 cups) desiccated coconut
• 125g (1/4 packet) milk powder/KLIM
• 100g (1/4 can) condensed milk
• 110g (1/4 can, plus two tablespoons) Nestle dessert cream
• 175g (3/4 cups, plus two tablespoons) caster sugar
• 80ml (1/3 cup) water
• 60g (1/4 cup) butter
• 1 – 2 teaspoons cardamom
• a few drops of rose essence
• a few drops liquid pink food colouring
• 150g white chocolate
• edible gold leaf and dried rosebuds/rose petals to decorate

METHOD

1. Mix the desiccated coconut, milk powder, condensed milk and dessert cream together.
2. Heat the caster sugar, water and butter on medium heat until it comes to the boil and let it boil for 5 – 10 minutes. The syrup is done when a drop poured onto a plate can run down vertically, without dripping off.
3. Pour the syrup into the coconut mixture and combine with a spoon, as the syrup is still hot – be careful not to burn yourself. Then once cooled slightly, knead with your hand. You can add a bit more coconut and milk powder if you feel it’s too sticky.
4. Divided the dough into two equal parts. Colour the one half with a bit of pink food colour and a few drops of rose essence. The rose essence is quite strong, so a little goes a long way. Leave the remaining half white and add cardamom to your taste.
5. Properly line a 20cm square tin with some clingwrap, making sure that there is sufficient overhang outside of the tin to lift out the coconut paak when it sets.
6. Begin by firmly pressing the white layer into the tin, ensuring to push it well into the ends and smooth the top as far as possible.
7. Then place the pink layer over and repeat the process as with the white layer.
8. Let the coconut paak set for a few hours at room temperature, until cool.
9. Melt the white chocolate and spread over the top of the pink layer. Then added your edible roses/rosebuds so it sticks to the coconut paak.
10. Finally, finish off with some gold leaf.
11. Slice into cubes and enjoy, making sure to store any leftover coconut paak in an airtight container.

Recipe by adventureswithsugar.com