Coconut Ice gets a healthy make over! This recipe does away with the refined sugars and uses a little beet juice to naturally colour the slice.
WHITE LAYER - 2 Cups Desiccated Coconut, 1/2 cup coconut butter, 1/4 cup coconut milk, 2 tbsp Xylitol (or 2 tbsp 100% pure maple syrup, 2 tsp vanilla extract
PINK LAYER - 2 Cups Desiccated Coconut, 1/2 cup coconut butter, 3 tbsp coconut milk, 1 tbs fresh beetroot juice, 2 tbsp xylitol (or 2 tbsp 100% pure maple syrup) 2 tsp vanilla extract
INSTRUCTIONS:
WHITE LAYER:
If your coconut butter is firm, pop it in a jug and rest it in a bath of hot water to soften.
In a blender, whiz the desiccated coconut until it becomes a fine powder.
Put all ingredients in a food processor, and pulse till the mixture is well combined.
Transfer to an 8 inch cake tin lined with baking paper, and flatten the surface. Pop in the freezer while you make the pink layer.
PINK LAYER:
Follow the same steps as for the white layer, adding the freshly juiced beet for colour.
Transfer mixture to the cake tin, spreading it evenly over the white layer. Pop in the freezer for 10 to 15 minutes to set.
Cut the slice into equal squares while it is still a little soft, then serve. Store in the fridge.
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