Coconut Ice
Makes 16-20 slices | 20 minutes | Freezer-friendly
Ingredients
White layer
250g shredded coconut
2 tablespoons maple syrup
pinch of salt
½ teaspoon vanilla paste
Pink layer
250g shredded coconut
2 tablespoons maple syrup
pinch of salt
¼ teaspoon vanilla paste
1 tablespoon raw beetroot (skin on), freshly chopped
¼ cup desiccated coconut
- Place the first four ingredients in a blender and process until well combined.
- Line a 24 x 20cm slice tin with baking paper. Transfer the blended mixture to the tin and spread it out as evenly as possible. Place the tin in the fridge while you make the pink layer.
- Combine the remaining ingredients except the desiccated coconut in the blender and process until well combined.
- Evenly spread the pink layer over the set white layer and sprinkle with the desiccated coconut. Chill until ready to serve.
