Coconut Ice takes me back to my childhood. While it didn’t make a regular appearance in my household, I did used to make it every now and then as a school lunch treat or dessert for everyone. It was so easy to make as an experimental kid and I LOVED that it was layers… Layers make everything feel fancyyyy. While I’m not opposed to some sugar every now and then… if I can make a healthier version of Coconut Ice without the icing sugar, condensed milk and artificial food colouring – Then why not?! Especially if my version tastes literally as good, if not better, than the traditional version!
Healthy Coconut Ice
Need something sweet to satisfy your cravings? This childhood favourite of mine will do the trick. Simple, indulgent and only requires a few ingredients!
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 25m
- Yield: 30 Squares
Ingredients
- 1/2 Can full cream organic coconut milk
- 1/2 cup Rice malt syrup
- 1/2 cup Melted Coconut butter
- 1 teaspoon Vanilla Extract
- 4 cups Desiccated Coconut
- Pinch of acai powder
- 3 tablespoons Raspberry pulp*
Instructions
- Grease a square tin with coconut oil then line the base and sides with baking paper and allow the sides to overhang.
- Add the coconut milk, rice malt syrup, coconut butter and vanilla extract to a glass bowl and warm over a double boiler. Stir until the mixture is combined, then remove from the heat.
- Pour in the desiccated coconut and mix until well combined, with no dry coconut. Pour half the mixture into the tin and press down until the bottom is completely covered, then place in the freezer to firm up.
- With the other half of mixture, stir through the acai powder and raspberry pulp* * To get the raspberry pulp, I thawed some frozen raspberries and used the thawed liquid as well and pushing the raspberries through a sieve. Instead of using raspberries you could also use some beetroot liquid or beetroot powder, both work really well (I just didn't have any of hand!) If you don't want to use acai to keep it completely pink that's also fine too!
- The mixture should be pinkish/purplish - just keep adding raspberry pulp until you get the colour you'd want. Then press the mixture into the tin over the white layer until it's completely covered. Place into the fridge for 2-3 hours or overnight to firm up.
- Remove from the fridge and cut into squares, I cut mine into smaller squares as they are quite rich so I only need a little bit to satisfy myself but you can cut them however you like!
- Store in the fridge for up to 10 days or freezer for up to a month (not that they'll last long!)