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.
Cuisine New Zealand
Keyword slice, sweet
Prep Time 10minutes
Total Time 40minutes
Author Buffy Ellen
4tbspbrown rice syrup
1 ½tspvanilla extract
⅓cfreeze dried strawberries/raspberries
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.
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).