Coconut Ice


Makes 16-20 slices | 20 minutes | Freezer-friendly

Method


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


  1. Place the first four ingredients in a blender and process until well combined.
  2. 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.
  3. Combine the remaining ingredients except the desiccated coconut in the blender and process until well combined.
  4. Evenly spread the pink layer over the set white layer and sprinkle with the desiccated coconut. Chill until ready to serve.

Nutritional Information


This twist on an old favourite utilises the beautiful natural pigment in beetroot to give it its colour — so much better than artificial food colouring.

Health Matters with Dr Libby (PhD)

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Dr Libby has a Bachelor of Health Science (Nutrition and Dietetics) (Hons), a PhD in Biochemistry, and 25 years of clinical experience.

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