Coconut Ice Raspberry, Vanilla and Chocolate
Photography by Manja Wachsmuth.
This coconut ice is a lovely alternative to the regular sugar-packed version. Using the raspberry powder instead of the actual fruit will give a deeper colour and flavour. To make a three tiered coconut ice you will need 3 lots of the base recipe plus one of each flavour.
INGREDIENTS
Base coconut ice
1¼ cups shredded coconut
pinch sea salt
1 tablespoon coconut cream
2 tablespoons maple syrup or honey
1 tablespoon organic virgin coconut oil
Raspberry
1½ teaspoons raspberry powder (I used Fresh As brand) or 8 raspberries, fresh or frozen and thawed
Vanilla
1 teaspoon vanilla paste or extract
Chocolate
2 teaspoons cocoa
METHOD
Grease 3 individual 14cm x 7cm loaf tins or a 20cm square cake tin and line fully with plastic wrap, bringing it up the sides of the tin and leaving a few centimetres of overhang.
For each flavour: Place all the ingredients for the first batch of base along with the flavouring, in a food processor (I use my mini prep for this) and blend until well combined. Tip into the tin and press down with the back of a teaspoon to make a smooth layer. Repeat to make the remaining two layers. Cover with plastic wrap and chill until firm. Use the plastic wrap as ‘handles’ to lift out of the tin. Cut into slices to serve.
Cook’s tip: I always have a bag of free flow frozen mixed berries in my freezer. Remove what you need and thaw before adding the fruit and juice to the coconut.
Pantry note:Organic virgin coconut oil is available in health food stores, gourmet food stores and in some supermarkets.
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