Clean Coconut Ice

Did you know that coconut ice originated in post-war England when sugar finally came back into abundance after it had been tightly restricted? It’s little wonder they packed it with as much saccharine as you’d expect to find at a children’s birthday party! But fear not nourishers, because we’ve got a way you can recreate your favourite childhood sweet treat, that’s 100% clean… and the secret? Beetroot!  

Thanks Pretend Health Freak for hooking us up with this sweet recipe from her new (and FREE) e-Book Sweet Treats for the Pretend Health Freaks. 

MNB-Coconut-Ice2

Clean Coconut Ice 

Makes: 20      Ingredients: 5      Time: 30 mins

Ingredients

Coconut Layer

  • 3 C shredded coconut
  • 1/4 C rice malt syrup
  • 1 Tbsp coconut milk
  • 1 Tbsp coconut oil

Pink Layer

  • 3 C shredded coconut
  • 1/4 C rice malt syrup
  • 1 Tbsp coconut milk
  • 1 Tbsp coconut oil
  • 1 tsp beetroot powder

Method

Process first coconut center ingredients together until mixture bonds together. Press into medium square tin and freeze.

Process pink layer ingredients until smooth. Press on top of coconut layer and freeze. Cut into squares and refrigerate.

Maker’s Notes

You can also use acai powder to colour the pink layer if you don’t have beetroot powder.


MNB-Coconut-Ice3To get even more clean recipes, check out Sarah’s brand new e-Book SWEET TREATS FOR PRETEND HEALTH FREAKS. Or head to her WEBSITE, FACEBOOK, INSTAGRAM and TWITTER for health tips, recipes and lifestyle inspo.
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