If there are any ‘80s children reading this, you are sure to remember the coconut ice of days gone by. After all, it was a bit of a school fair favourite. I’ve taken the old classic and given it a healthful twist in this easy recipe that is fun to make, looks stunning and comes with a health boosting bonus.

Coconut ice, it’s a kiwi classic. We can’t take all the credit though – it actually originated in Britain, and can now be found in school fairs across New Zealand, Australia, and South Africa. It’s called coconut ice as it’s made predominantly from coconut, but looks like little blocks of pink and white ice.

It’s a bit of an old favourite. It was a regular feature on the tables and goodie bags of the parties I used to go to as a kid, and was definitely something I would absolutely scoff down at the school fair or similar occasions. Really, it was so much yum.

I love this recipe! It’s probably the easiest darned thing you will ever make! Perfect for festive pressies (remember, the best kind of gifts can be eaten!) Decadent, creamy and bursting with goodness, you have never had coconut ice quite like this before…a lovely nostalgic treat that will take you right back to your childhood.

The conventional recipe calls for butter, milk (and sometimes, sweetened condensed milk), icing sugar, salt, coconut and red food colouring. And when I say sugar, I really mean sugar – a whopping 6 cups of icing sugar in a standard recipe!

A quick search of a classic recipe gives this line up:

Icing sugar, dairy milk, butter, desiccated coconut, coconut essence (flavour, water, preservative 202), salt, red food colouring (water, food colour 122, citric acid 330, potassium sorbate 202, sodium benzoate 211).

I should put measurements on those though, to really put things in perspective:

6 cups icing sugar, ½ cup butter, 1 cup full fat dairy milk, 1 cup desiccated coconut, 4 drops red food colour.

Quite apart from this recipe being an absolute sugar and fat bomb, it’s also topped off with synthetic red food colouring, otherwise known as food colour 122 or azorubine.

Research has found moderate to severe changes in ovary function and hormone levels with azorubine consumption, and is a significant cause of infertility and hormonal disturbance and that it should be banned from the food industry.

Ahh… the things we ate! All in all, a super fun thing from our childhood, but really not something we wanting to be repeating as adults (or giving to our kids).

Fortunately, all of the above can be given a jolly good make over and this ‘healthified’ recipe does away with the refined sugars and uses natural means for colour.

An easy substitution for butter and milk can be made with coconut butter and coconut milk, and using freeze-dried fruits can give amazing colour and a much healthier alternative to the red (or any other colour) food colouring.

These little bite sized treats pack and travel well and because they taste amazing – natural sugars from coconut and honey will satisfy any sweet tooth – kids love them too. Pack them in the school lunchbox to help sustain kids’ energy levels. Freeze them for longer storage and enjoy them straight from the freezer for a cool treat or enjoy as a healthy snack or post-workout treat.

Coconut ice will always have my heart but this refined sugar free, easy, no-bake, no heat alternative to traditional coconut ice is so much healthier than the version we grew up eating!

Why you will love it:

* A smooth fudgy near-perfect replica of the classic coco ice texture
* Creamy and sweet, but with a fraction of the sugar in most recipes
* No artificial food colourings, preservatives, or unwanted hangers on

All you need is 10 minutes, 7 ingredients and a food processor, and you will see how easy it is. Then make yourself a slice of nostalgia this weekend and treat yo-self!

Blackcurrant Protein Coconut Ice

Coconut Ice gets a healthy makeover taking it to new heights! This recipe does away with the truckloads of refined sugar and uses freeze-dried blackcurrants, which not only naturally colours it and adds a lovely flavour but also creates a different creamier texture for that layer which gives more contrast between the layers.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword blackcurrant protein coconut ice, blackcurrant protein coconut ice recipe, clean eating candy, clean eating candy recipe, clean eating dessert or snack, healthy protein coconut ice

Servings 12

Ingredients

• 4 cups desiccated coconut
• 3/4 cup full fat coconut cream or milk
• 1/2 cup coconut oil, melted
• 2-3 tablespoons honey or maple syrup
• 1/4 cup vanilla protein powder
• 1 teaspoon vanilla extract
• 1/4 cup freeze-dried blackcurrants or blueberries

Instructions

• Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

White Coconut Ice Layer

• Add all ingredients to a high speed blender and blend until it forms a paste.

  Taste test and add more honey or vanilla extract if you think it needs it.

  Take out half and add to the lined pan. Spread and flatten with a spatula or back of a spoon.

Purple Layer

• Add freeze-dried blackcurrants to remaining mix in the blender and pulse a few more times until well incorporated and mix becomes purple.

  Spread over the white layer and freeze for 15 minutes to set.

  Once set, cut into 12-14 pieces.

  Store in the fridge for up to 1 week or freezer for up to 3 months.

Print Recipe

If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites