Low-Sugar Coconut Ice

When I was little, we would always make Coconut Ice at Christmas time, to include in hampers that we dropped off ‘secretly’ to our neighbours. I wanted to recreate my childhood memories, so I’ve come up with this low-sugar version of Coconut Ice. It also ditches artificial colouring by using beetroot juice to tint the pink layer (you could sub this with beetroot powder if you would prefer).

These little bites also comply with most of our healing diets (i.e. adrenal diet, SIBO diet, low-histamine diet, anti-candida diet, etc...with a little bit of tweaking of the sweetener). 

Ingredients

White Layer

• 2 cups desiccated coconut
• ½ cup coconut butter, liquefied
• ¼ cup coconut milk
• 2 tablespoons powdered xylitol
• 2 teaspoons vanilla extract 

Pink Layer

• 2 cups desiccated coconut
• ½ cup coconut butter, liquefied
• 3 tablespoons coconut milk
• 1 tablespoon fresh beetroot juice
• 2 tablespoons powdered xylitol
• 2 teaspoons vanilla extract

Method

White Layer

1. If your coconut butter is firm, pop it in a jug and rest it in a bath of hot water to soften.
2. In a blender, whiz the desiccated coconut until it becomes a fine powder.
3. Put all ingredients in a food processor, and pulse till the mixture is well combined.
4. Transfer to an 8-inch cake tin lined with baking paper, and flatten the surface. Pop in the freezer while you make the pink layer.

  Pink Layer

1. Follow the same steps as for the white layer, adding the freshly juiced beet for colour.
2. Transfer mixture to the cake tin, spreading it evenly over the white layer. Pop in the freezer for 10 to 15 minutes to set.
3. Cut the slice into equal squares while it is still a little soft, then serve. Store in the fridge.

**Note**

• To comply with SIBO Biphasic Diet, sub xylitol with stevia, raw honey, dextrose, or glucose powder. 
• To comply with Anti-Candida Diet sub xylitol with stevia or monk fruit.

This recipe is approved for our following Healing Diets: