Healthy Coconut Ice

Coconut ice will always have my heart. Did you ever go to a school fair and not get a piece? Here’s my easy low-sugar-vegan version, with just 5 ingredients and 10 mins.

Course Snack

Cuisine New Zealand

Keyword slice, sweet

Prep Time 10

Total Time 40

Servings squares

Calories 272kcal

Author Buffy Ellen Gill

Cost $5

Equipment

Food processor

Ingredients

5 c desiccated coconut
3 tbsp coconut oil melted
4 tbsp brown rice syrup
1 ½ tsp vanilla extract
pinch sea salt
⅓ c freeze dried strawberries/raspberries

Instructions

Blend 4 cups of the coconut in a food processor until a smooth butter forms (save the last cup until the end). This may take anywhere from one to ten minutes depending on your food processor. Scrape down the sides each minute as you go. It should end up being relatively pourable, similar to smooth peanut butter (and slightly warm from blending).
Add the remaining ingredients including the final cup of coconut, but excluding the berries, and blend on low until combined.
Pour half the mixture into a loaf tin lined with baking paper, and press down with a spatula until flat.
Add the berries to the remaining mixture and blend until combined (leaving a few chunks of berries). Press on top of the white layer then freeze for 30 mins until firm. Slice and serve. Will keep in the fridge for 3-4 weeks, or in the freezer for 2-3 months.

Video

Notes

Sugar free: Swap the syrup for the double the amount of date paste - it will go light brown though in colour. Or use a large pinch or stevia or 4 tablespoons of xylitol.
Oil free: Swap the coconut oil for 1/4 cup of coconut cream, and keep in the freezer (it will set a little softer).

Nutrition