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! This recipe appears in The Weekend Table, in the party section...for obvious reasons.
Try some of my mum's other recipes that are slowly making their way onto here, re-mixed of course:
Parsley Sauce with Poached Cod
Classic Sticky Date Puddings with Caramel Sauce
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 150 Grams coconut oil BUY
- 2 Teaspoons vanilla bean paste BUY
- Pinch pink salt flakes BUY
- 250 Grams shredded coconut (not desiccated) BUY
- 400 Grams icing sugar
- 1 egg white
- 1 Teaspoon beetroot powder
Do
- 1
Place coconut oil and vanilla bean paste into Thermomix bowl and melt 2 min/37℃/speed 1.
- 2
Add remaining ingredients except beetroot powder and mix 30 sec/speed 8.
- 3
Press half the mixture into the base of the tin or mould you are using pushing down to smooth the surface as necessary.
- 4
Add beetroot powder into the remaining mixture in the Thermomix bowl.
- 5
Mix through 10 sec/speed 8.
- 6
Press on top of the white mixture and refrigerate several hours until solid.
- 7
Serve cold.
More
These make a very pretty gift, you could even use this mixture as a filling for home made Easter eggs or chocolates.
