Raw Vegan Coconut Ice
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 20
 
This chewy and succulent Raw Vegan Coconut Ice takes a fruity and healthy twist on the traditional recipe by using freeze dried pitaya and raspberry powders as well as sugar-free sweeteners.
Ingredients
For the condensed milk:
For the white coconut ice:
  • 150g desiccated coconut
  • 200g condensed milk
For the pink coconut ice:
Instructions
  1. Start by lining a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof non-sick paper and set to one side.
  2. Next it's time to prepare your condensed milk. Using a Nutribullet style blender use your milling blade and mill both the erythritol and xylitol until it becomes a powdered sugar.
  3. Add your powdered sugar mix, coconut milk powder, melted cacao butter and coconut oil, and vanilla to a high powered blender and pulse a few times to bring the ingredients together. Next pour in your freshly boiled water and blend until smooth. Transfer into two 500ml airtight jars and set to one side.
  4. Now it's time to make some coconut ice! Place 150g desiccated coconut and 200g of condensed milk into a large mixing bowl and mix together thoroughly. Spoon into your lined brownie/cake tin and flatten down evenly with damp fingers.
  5. Next it's time to make your pink layer. In a large mixing bowl stir together your 200g desiccated coconut, pitaya powder, and freeze dried raspberry powder until it is evenly distributed. Stir in 200g of condensed milk until combined. Transfer the pink mix on top of the white coconut ice and press down evenly, again with damp fingers.
  6. Loosely cover the cake tin with cling film and store in a cool, dry place overnight to set and dry out somewhat. Use the baking paper lining to lift the coconut ice from the tin and cut into suitably sized pieces with a wet sharp knife. Store in an airtight tin in the refrigerator for up to 2 weeks.
Notes
Please note that this recipe requires you to make a batch of condensed milk. The recipe will make around 1050g, enough to fill two 500ml mason jars. Only 400g is required to make the full coconut ice recipe so you may halve the quantities if you wish.

*If you are not vegan you can use ¼ cup butter in replacement of the coconut oil and cacao butter.
** Prep time is 20 minutes plus an overnight setting time.


*All cup measurements used are UK cup measurements and so 1 cup = 250ml.
Recipe by Greens of the Stone Age at http://greensofthestoneage.com/raw-vegan-coconut-ice/