Creamy Coconut Ice

INGREDIENTS:

• 3 ½ cups desiccated coconut
• 270ml coconut cream
• ½ cup coconut oil
• ½ cup maple syrup
• 6 drops pink food colour

METHOD:

1. Line a 20cm x 20cm square cake tin with baking paper and set aside.
2. Place the desiccated coconut into a large bowl and set aside.
3. Place the coconut cream, coconut oil and maple syrup into a small saucepan. Stir over a medium – low heat for 1-2 minutes or until the coconut oil is melted.
4. Pour the melted coconut oil mixture over the desiccated coconut and mix thoroughly.
5. Pour half of the mixture into the prepared tin and push down evenly and firmly to form a bottom layer.
6. Add the food colour to the rest of the mixture left in the bowl and combine thoroughly.
7. Place the coloured layer on top of the bottom layer and spread evenly and firmly.
8. Refrigerate for at least 3 hours before cutting into squares and serving.
9. Store in an airtight container in the fridge.

Note:

• This is a beautiful and creamy coconut ice and IS NOT overly sweet. You can increase the sweetness to suit your taste buds (just taste it before putting it into the cake tin).
• I use ‘hopper’ food colours as they are additive free. These can be bought in 7 different colours through my online store.
• If maple syrup is not the sweetener of your choice – please feel free to swap it!
• Perfect for a Christmas gift idea!

This recipe has been kindly shared by Cut out the Crap from:
cutoutthecrap.com.au/