Sugar-free coconut ice

These festive goodies are so delicious and healthy there's no need to hold back. And they're gluten-free and dairy-free too.
Sugar-free coconut ice



1.Stir all the ingredients, except the freeze-dried berries and optional rosewater, in a bowl with a pinch of salt until well combined.
2.Divide mixture between two bowls. Add crushed berries to one of the bowls and mix until beautifully pink. Mix the rosewater, if using, into the same bowl.
3.Line a small square container or tin with plastic food wrap, spoon in a 1cm-deep layer of white mixture, then place in the freezer for 15 minutes until slightly firm. Spread the pink mixture on top and freeze for 30-40 minutes until completely firm.
4.Cut into 2cm-square pieces and store in the refrigerator in an airtight container.

You can make coconut butter if you have a high-speed blender or small handheld blender, by blending dried coconut on high until it forms a paste. The best way to melt coconut oil is in a bowl over a pot of hot water. The pot should be on the bench, not on the stove-top or your oil won’t be raw any more.


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