Raw Coconut Ice
{ THIS SLICE WILL SATISFY THOSE NIGHTTIME CRAVINGS WHILE LETTING YOU ADJUST THE SWEETNESS TO YOUR LIKING. WITH BEETROOT AND ROSE WATER FOR A SURPRISINGLY DELICIOUS COMBO! }
{ INGREDIENTS }
WHITE LAYER
3 cups desiccated coconut
2 tablespoons coconut oil
3 tablespoons light agave syrup* (mildly sweet, adjust to your liking)
½ teaspoon vanilla bean paste
PINK LAYER
3 cups desiccated coconut
2 tablespoons coconut oil
3 tablespoons light agave syrup* (mildly sweet, adjust to your liking)
1/₈ teaspoon beetroot powder** (or use grated beetroot and squeeze to juice for soft pink colour)
1 tablespoon rosewater
{ METHOD }
White layer
Blend the desiccated coconut in a food processor for 5-10 minutes or until it’s turned into a butter. Add remaining ingredients and blend until smooth.
Pour into a baking tray and refrigerate.
Pink layer
Make the pink layer in the same way, using beetroot powder and rosewater.
Once the white layer is set slightly and firm to the touch, pour the pink mix on top.
Allow it to set overnight or until firm.
Cut with a sharp knife into 24 pieces. Keeps in an airtight container in the fridge for up to one month.
* You’ll find this ingredient at your local health-food store.
** You’ll find this ingredient at specialty stores or online.
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