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Healthy Protein Coconut Ice

A beautiful two-layer twist on classic coconut ice! This Healthy Protein Coconut Ice combines creamy white coconut with a naturally pink raspberry layer made with freeze-dried raspberries and vanilla protein powder. Sweet, creamy, fruity and completely no-bake, it is a delicious protein-packed treat that is as pretty as it is nourishing. 🥥🍓
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword c;lean eating snack or dessert, coconut ice no bake, coconut ice protein recipe no bake, healthy protein coconut ice, protein coconut ice recipe, protein no bake coconut ice recipe
Servings 12

Ingredients

White Coconut Layer

  • 1 cup desiccated coconut
  • 1/2 cup coconut butter,softened
  • 1 scoop vanilla protein powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut milk, if needed
  • Pinch of salt

Pink Raspberry Layer

  • 1 cup desiccated coconut
  • 1/2 cup coconut butter, softened
  • 1 scoop vanilla protein powder
  • 2 tablespoons maple syrup
  • 2-3 tablespoons freeze-dried raspberry powder
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut milk, if needed
  • Pinch of salt

Instructions

  • Line a 7 x 5-inchl oaf 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 Layer

  • Add the desiccated coconut, coconut butter, protein powder, maple syrup, vanilla and salt to a food processor.
    Blend until the mixture comes together into a thick, slightly sticky mixture. Add a little coconut milk if needed.
    Press the white mixture firmly into the prepared pan. Smooth the surface with the back of a spoon or spatula.

Pink Layer

  • Add the second quantity of coconut, coconut butter, protein powder, maple syrup, freeze-dried raspberry powder, vanilla and salt to the food processor.
    Blend until smooth and well combined. Add a little coconut milk if necessary.
    Taste and add a little extra raspberry powder if you would like a stronger raspberry flavour or deeper pink colour.
    Carefully press the pink mixture evenly over the white layer.
    Smooth the top and refrigerate for 2–3 hours, or until firm.
    Remove from the pan using the baking paper and cut into 12-16 small squares or bars or your preferred size.
    Store in an airtight container in the refrigerator for up to 1 week.
    For longer storage, freeze for up to 2 months. Allow to thaw for a few minutes before serving.
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