Coconut ice

0
2399
Coconut ice Easy Food

Makes 16


1 x 400g tin of coconut milk
140g coconut oil
30ml rice malt syrup
90ml honey
370g desiccated coconut
Red food colouring (or use beetroot juice for a natural colouring)

  1. Grease a 20cm square tin and line with parchment paper so that it hangs over the sides.
  2. Combine the coconut milk, coconut oil, rice malt syrup and honey in a small saucepan over a low heat, stirring until thoroughly melted.
  3. Remove from the heat, then fold through the desiccated coconut.
  4. Press half of the mixture into the base of the tin, then freeze for 20 minutes so that the base can set.
  5. Meanwhile, stir the food colouring into the remaining mixture until it forms a pink colour. Press the pink mixture into the tin and freeze for at least two hours or until firm.
  6. Remove from the tin and trim the edges. Cut into 16 large squares or 64 small squares.

Per Serving 312kcals, 29.6g fat (26..1g saturated), 13.9g carbs, 6.9g sugars, 2.2g protein, 4.3g fibre, 0.013g sodium