Robyn Jones

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

1. Line a 20cm x 20cm baking dish with baking paper.

Method

1. In a small saucepan, melt the copha and honey or vegan sweetener together.
2. Mix in the coconut cream.
3. Allow to cool in the saucepan for approximately 10 minutes.
4. Place the desiccated coconut in a large mixing bowl.
5. Add the copha and sweetener mixture to the desiccated coconut and mix well.
6. Press half the mixture into the prepared dish.
7. Place in the fridge to set for a bit.
8. 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.
9. Mix well.
10. Press the rest of the mixture onto the top of the plain layer.

Finishing

1. Refrigerate for about an hour, or until set.
2. Once set, cut into the size pieces you would like.

Storage

Keep in an air tight container in the fridge or freezer.