I have a LOT of cookbooks made for me by my mother and they are all great recipes. Such a legacy of good old fashioned recipes and I rarely look at them...anyway, I kept seeing a raw version of coconut ice pop up here and there and I was going to do that. But I remember with such fondness the beautiful pink and white confection of my childhood that I decided to go the original route, and just ‘healthy’ it up a notch. Here it is...still not good for you in one big slab, but just limit yourself to a square a day. Delightful and nostalgic, all in the same mouthful!
Need
- 100 g Coconut - Oil BUY
- 2 tsp Vanilla - Bean Paste BUY
- Pinch Pink Salt Flakes BUY
- 250 g Coconut - Shredded (not desiccated) BUY
- 400 g icing sugar
- 1 egg white
- 1 tsp Beetroot Powder BUY
Do
- 1
Place coconut oil and vanilla bean paste into TM bowl and melt 2 min/37℃/speed 1.
- 2
Add remaining ingredients except beetroot powder and mix 30 sec/speed 8.
- 3
Put a couple of strips of baking paper into a loaf tin with straight edges, with enough overhang that you can pull the whole tray of coconut ice out in one piece.
- 4
Press half the mixture into the base of the tin using the MC to smooth the surface as necessary.
- 5
Add beetroot powder into the remaining mixture in the TM bowl.
- 6
Mix through 10 sec/speed 8.
- 7
Press on top of the white mixture and refrigerate several hours until solid.
- 8
Cut into squares and store in an airtight container until service.
More
These make a very pretty gift, you could even use this mixture as a filling for home made Easter eggs or chocolates.
