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.
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.