This coconut ice is gluten free, dairy free, refined-sugar free, vegan
Coconut Ice Ingredients
125g copha
3-4 tablespoons coconut cream
½ cup raw unprocessed honey or vegan sweetener
250g desiccated coconut
crushed raspberries/beetroot powder/pink or red food colouring
Preparation
- Line a 20cm x 20cm baking dish with baking paper.
Method
- In a small saucepan, melt the copha and honey or vegan sweetener together.
- Mix in the coconut cream.
- Allow to cool in the saucepan for approximately 10 minutes.
- Place the desiccated coconut in a large mixing bowl.
- Add the copha and sweetener mixture to the desiccated coconut and mix well.
- Press half the mixture into the prepared dish.
- Place in the fridge to set for a bit.
- To the other half of the mixture, add 2-3 drops of food colouring or a handful of crushed raspberries or a small pinch of beetroot powder for the pink colouring.
- Mix well.
- Press the rest of the mixture onto the top of the plain layer.
Finishing
- Refrigerate for about an hour, or until set.
- Once set, cut into the size pieces you would like.
Storage
Keep in an air tight container in the fridge or freezer.
This looks so yummy!
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They taste AMAZING! So light and dissolves in your mouth nicely.
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I bet! Can’t wait to have use of a proper kitchen again! Would love to try these, but mine would never look that good haha.
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They are so simple to make, you only need access to a stove top and fridge! Prep time is about 15 minutes…
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Will definitely be giving them ago! Love some vegan treats!
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Yes, this recipe is so versatile. Would love to hear how you go!
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Hmmm..😋
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So yummy!
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