Coconut Ice
From ‘I Quit Sugar Kids Cookbook’ by Sarah Wilson
Servings Prep Time
16large squares 10minutes
Cook Time
120minutes
Servings Prep Time
16large squares 10minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Line a 20cm square tin with baking parchment paper extending 2cm over the sides
  2. Place coconut milk, oil and rice malt syrup in a small over a low heat and stir until melted and combined. Remove from heat and stir in desiccated coconut. Press half the mixture into the base of the tin and place in freezer.
  3. Take the remaining half and add the beetroot powder or natural colouring and combine until colour is evenly distributed. Press this on top of the base and refrigerate for at least 2 hours.
  4. Once firm, remove from the tin, trim edges and cut into squares.