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40 In Article/ Desserts/ Recipes/ Snacks/ Vegan/ Vegetarian

Raw Vegan Coconut Ice

Coconut Ice is one of those all time childhood favourite sweets – for starters it’s pink and white and hence makes the most perfect addition to a princesses tea party – obviously. But one thing is for sure is that it is absolutely packed with a butt load of sugar… I mean you might as well offload a dump truck’s worth of icing sugar into your child’s mouth. Yes it really is that bad. The second problem is that it is usually made with condensed milk and so contains dairy which instantly makes it unavailable to vegans.

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.

Don’t worry, naturally I took it upon myself to create a Raw Vegan Coconut Ice which is a low and unprocessed sugar, dairy-free alternative to the real thing. Do not fear however, I have not skimped on taste nor appearance.

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After a little research I found that both erythritol and xylitol fit the bill for my white sugar alternative – they’re both sugar alcohols derived from natural, plant-based sources – not to be confused with artificial sweeteners, which are… well… artificial. Erythritol is derived from the fermented sugars found in corn husks and unlike other sugar alcohols and natural sugars it has zero calories and doesn’t impact your blood sugar. It’s also easily digested and is one of the very few sweeteners that won’t irritate your bowel. Xylitol is a great sugar alternative derived from the birch tree. It’s pretty nifty stuff as the bacteria in your mouth likes to feed on sugar and reproduce, causing tooth decay, however xylitol can’t be digested by the bacteria in your mouth and so acid production stops and plaque breaks away from the surface of your teeth. Some people can experience side effects when consuming xylitol such as bloating, diarrhea, and well… wind. If you’re particularly sensitive in this area then replace the xylitol with more erythritol to err on the side of caution.

To make a dairy-free condensed milk I used organic coconut milk powder instead of milk powder derived from cow’s milk, and also a mixture of coconut oil and cacao butter instead of butter. If you do still include grass-fed butter in your diet then by all means replace the two fats with 1/4 cup of butter for a more authentic taste. The condensed milk literally takes a few seconds to whizz up and I’ve included double quantities in my recipe so that you’ll have a jar left over to use in any recipe that may call for it!

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Hybrid Herb’s amazingly vibrant freeze dried pitaya powder! (Photo credit: Hybrid Herbs)

As an adult a combination of simply coconut and sugar doesn’t feel all that appealing anymore, if anything it sounds downright bland, so I opted for a tangy raspberry and pitaya (dragon fruit) pink layer just to cut through the overt sweetness of the erythritol and xylitol. Lucky for me the friendly folk over at Hybrid Herbs rather kindly sent out some of their freeze dried Pitaya Powder to have a play with and the results were stunning! The pitaya powder oozes this awesome, funky pink-magenta like colour with a burst of tropical flavour that’s akin to melon or pear.

For those of you who are like “Pitaya what?!” you’ll probably be more familiar with it as the Dragon Fruit. Dragon Fruit over here only ever has a pink outer with a white fleshy centre, flecked with tiny black seeds. However, Dragon Fruit in Asia typically has a bright pink, Instagram worthy, fleshy interior that is to die for. Pitaya may look pretty but it also packs a super nutritional punch as well as a tasty one – it’s high in antioxidants and dietary fibre but it also contains high levels of vitamins C, B1-B3, calcium, iron, phosphorus, magnesium, and even Omega-3 fatty acids! Dragon Fruit is also low in calories (a whole fruit contains just 60 calories!), so it ties in well with the theme of this recipe altogether.

This is far more moist than any other coconut ice I ever had as a kid and super flavoursome too, so much so in fact that it is dangerously more-ish… Those of you who followed my Instastories around Christmas may remember me taunting you with many a juicy square of this stuff at a time! Sorry! (Not sorry!)

The Hybrid Herbs Pitaya Powder retails at £19.99 for a 56g pouch (about 56 servings) but is currently on sale for £14.99 so grab yourself a bargain whilst you still can!

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Raw Vegan Coconut Ice
 
Prep time
Total time
 
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.
Author:
Recipe type: Dessert
Serves: 20
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.

 

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40 Comments

  • Reply
    Jo Romero
    30th January 2017 at 12:15 pm

    These look gorgeous, Georgie! My 8-year old would love these, too! Much better than the sweet processed stuff. Lovely pics, making me peckish :)

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 10:02 pm

      Hey Jo thanks for stopping by :) You gotta give these a go! I’m always peckish haha!

  • Reply
    Renee Kohley
    30th January 2017 at 6:15 pm

    I’ve never heard of coconut ice! It looks amazing! My girls would freak if I made this! Thank you!

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 10:02 pm

      Oh my you’ve been missing out! Definitely make it for them they’d love it :)

  • Reply
    Mark Whelan
    30th January 2017 at 10:29 pm

    Omg incredible! I don’t know how you come up with these desserts but you do and they look amazing! Would love to try these.

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 10:01 pm

      Haha thanks Mark! I think maybe because I’m always hungry 😛

  • Reply
    GiGi Eats Celebrities
    31st January 2017 at 6:11 am

    OMG these are stunning!

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 10:00 pm

      Hi Gigi! Loving your blog name it had me in stitches 😉 And thank you so much they are super delicious!

  • Reply
    Irena
    31st January 2017 at 10:42 am

    These look amazing, Georgie. I love that purple colour against the white. I assume I can find that powder in the UK (win win).

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 9:59 pm

      Hey Irena! It’s literally the most beautiful ingredient that I have ever played with! You can definitely grab this in the UK via Hybrid Herbs! Thanks for stopping by x

  • Reply
    Kari - Get Inspired Everyday!
    31st January 2017 at 4:36 pm

    I never had coconut ice growing up, but it looks addicting, and that pitaya powder looks like a fun ingredient to work with!

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 9:58 pm

      Hey Kari – it’s super addictive which is good (but also sooo bad)… I was amazed by the colour of the pitaya powder it’s just so gorgeous!

  • Reply
    Stacey Crawford
    31st January 2017 at 5:10 pm

    Oh wow, these are so pretty and yummy! The dragon fruit powder sounds so cool and such a lovely color! I love that this is vegan too, as I still have some vegan friends. :)

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 9:57 pm

      Hey Stacey, thanks for dropping by! I have a lot of vegan friends too which is why I always try and make my recipes vegan friendly as well as Paleo :) Glad you like the recipe!

  • Reply
    realfoodwithdana
    1st February 2017 at 4:21 pm

    I love this idea!! I’ve actually never had coconut ice before…deprived childhood? ha!!

    • greensofthestoneage
      Reply
      greensofthestoneage
      1st February 2017 at 9:56 pm

      Oh my god you’ve been missing out Dana – how cruel of your parents haha! I guess now you’ll have to give it a try 😉

  • Reply
    michelespring2014
    2nd February 2017 at 2:55 am

    I’m so glad to see you writing again :-) Makes my heart happy. And I’m with Dana – I’ve never actually had coconut ice before… Is it a British thing? Looks incredibly yummy though so I might have to give it a go!

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:47 pm

      Thank you so much Michele – I did miss being creative but I think the break has definitely done me some good. I also missed all you lovely ladies too! I think it’s a British thing but I also think that Australian’s have it too? I basically tastes of sugar so I have to mix things up a bit and pack them with a flavour punch! xx

  • Reply
    Erin
    2nd February 2017 at 1:58 pm

    These are so pretty! I can’t wait to try them!

  • Reply
    thecastawaykitchen
    2nd February 2017 at 5:11 pm

    How freaking cute! Perfect for Valentines day too!

  • Reply
    Emily @ Recipes to Nourish
    3rd February 2017 at 2:55 am

    Swoon! These are stunning! I love that vibrant color! I bet they’re delicious, I need to find some of that freeze dried dragon fruit.

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:39 pm

      Thank you so much Emily – you gotta try it – so much fun to work with and so nutritious too :) x

  • Reply
    Jessica
    4th February 2017 at 1:42 am

    I have never heard of coconut ice, but it looks delicious! That pink layer is so pretty!

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:36 pm

      Oh Jessica you are in for a right treat then! Definitely have to try it out :) Thanks for stopping by x

  • Reply
    Becky Winkler (A Calculated Whisk)
    4th February 2017 at 3:30 am

    Such a gorgeous, vibrant color! Looks amazing.

  • Reply
    Carrie Forrest
    5th February 2017 at 7:16 pm

    This recipe is so interesting and deeply beautiful.

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:36 pm

      Awww Carrie thank you so much <3 It’s so vibrant isn’t it?! Thanks for stopping by x

  • Reply
    Hannah Eats Real
    5th February 2017 at 7:26 pm

    Even though this recipe is completely new to me, it looks absolutely delicious!

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:35 pm

      Ohhh you must try it Hannah – it’s delicious! Thanks for stopping by x

  • Reply
    Vanessa Woozley
    5th February 2017 at 8:46 pm

    Such childhood memories! I can’t wait to make this healthier version I cant wait to try this. It is so much prettier too! x

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:34 pm

      All the childhood memories but without the sugar rush ha! It’s a lot more flavoursome too :) Thanks for stopping by and leaving such kind words Vanessa xx

  • Reply
    amyrains1
    6th February 2017 at 12:41 am

    So pretty!! And I’ve never tried freeze dried pitaya, it looks so yummy!!

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:33 pm

      Thank you so much Amy – you must buy some it’s so much fun to work with and really nutritious too!

  • Reply
    Katja
    6th February 2017 at 2:09 am

    These are so lovely! I have to try this!

    • greensofthestoneage
      Reply
      greensofthestoneage
      11th February 2017 at 2:32 pm

      Thank you Katja – they’re a bit addictive so watch out 😉

  • Reply
    ChihYu
    6th February 2017 at 4:40 am

    Love that it’s raw it’s vegan and the color is just so gorgeous !!

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