SHARE YOUR RECIPES A Good Food member’s Indian coconut ice

Our website, bbcgoodfood.com, is a great place to get your recipes noticed. These cardamom-spiked treats caught our eye, so we’ve given them the star treatment

‘I love experimenting with fusion dishes,’ says Preeti, who was born in India and now lives in Swindon. ‘This shortbread is one of my Indo-british fusion recipes. The base is made from coconut, and the topping has white chocolate. It’s perfect for someone who wants to try something di erent – and it’s also gluten free.’

Indian coconut ice

SERVES 16 PREP 10 mins COOK 25 mins plus 2!3 hrs chilling EASY

For the coconut base

4 tbsp ghee or clari"ied butter, plus extra for greasing 100ml milk

100ml double cream

6 green cardamom pods 175g golden caster sugar 200g desiccated coconut

For the topping

200g gluten-free white chocolate 4 tbsp double cream a few drops of pink food colouring

Grease a 16cm square baking tin with ghee. Mix the milk and cream and set aside. Bash the cardamom pods, then remove the seeds and crush them in a pestle and mortar. Melt the ghee in a non-stick pan over a medium heat. Add the caster sugar and coconut, stir for 2 mins, then add the cream and milk mixture, followed by the ground cardamom. Stir continuously over the heat for about 10 mins or until the mixture starts to thicken. Remove from the heat and spread evenly into the tin. For the topping, melt the white chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Warm the cream, then add to the melted chocolate and mix well. Remove from the heat and stir in the food colouring. Pour this mixture over the coconut layer and chill in the fridge for 2-3 hrs until set. Cut into squares to serve.

GOODTOKNOW gluten free

PER SERVING 295 kcals • fat 23g • saturates 16g • carbs 19g • sugars 19g • "ibre 2g • protein 2g • salt 0.1g