Revisit and old classic and whip up this easy coconut ice. Using freeze-dried strawberries and rice malt syrup, these treats are nut-free and gluten-free.
- 1 tsp vanilla extract
- 6 cups shredded coconut
- ½ cup rice malt syrup
- 2 tbsp coconut milk
- ⅓ cup coconut oil, softened or melted
- 10 g freeze-dried strawberry slices
- Line a 20cm square cake pan with baking paper, extending paper over 2 edges for easy removal. Place the vanilla and half each of the coconut, rice malt syrup, coconut milk and coconut oil into a food processor. Blend until well combined. Press into base of the prepared pan and freeze for 10 min.
- Add freeze-dried strawberries and remaining shredded coconut, coconut milk and oil to the food processor and blend until well combined. Press mixture over top of white coconut layer and freeze for a further 20 min. Pull on excess paper to remove. Cut into small squares and store in an airtight container
in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||37.2 g|
|Total carbohydrates||10.2 g|
|- Sugars||7.9 g|
|Dietary fibre||9.8 g|