Try a modern twist on this classic recipe from Megan May.
Coconut ice is a Kiwi school-fair classic. I was never allowed to eat it as a kid (all that sugar, dairy and gluten…) but I always loved the look of it and would sneak a few pieces if no one was watching. Here, I’ve created a healthy version that can be enjoyed without overdosing on sugar. Instead of red food colouring, I’ve used freeze-dried berries, which add a delicious, summery flavour too.
6 Tbsp melted coconut butter – this is different to coconut oil and has a paste-like consistency (see Tip)
1 cup dried organic coconut
3 Tbsp light raw agave or light coconut nectar (you could use a light-coloured honey but it will impart a stronger flavour)
¼ cup melted coconut oil (see Tip)
1 tsp vanilla extract
¼ cup freeze-dried strawberries or raspberries, crushed so about half is powder
½ tsp rosewater (optional)
Stir all the ingredients, except the freeze-dried berries and optional rosewater, in a bowl with a pinch of salt until well combined.
Divide mixture between two bowls. Add crushed berries to one of the bowls and mix until beautifully pink. Mix the rosewater, if using, into the same bowl.
Line a small square container or tin with plastic food wrap, spoon in a 1cm-deep layer of white mixture, then place in the freezer for 15 minutes until slightly firm. Spread the pink mixture on top and freeze for 30–40 minutes until completely firm.
Cut into 2cm-square pieces and store in the refrigerator in an airtight container.
TIP: You can make coconut butter if you have a high-speed blender or small handheld blender, by blending dried coconut on high until it forms a paste. The best way to melt cacao butter or coconut oil is in a bowl over a pot of hot water. The pot should be on the bench, not on the stovetop or your oil won’t be raw any more.
For more of Megan May’s recipes and other healthy ideas check out taste.co.nz.