Healthy, low-cost dishes to make you smile

Peach and Mango Coconut Ice

Peach and Mango Coconut Ice

For so many of us Coconut Ice is a taste of childhood. But the fact that traditionally it’s packed with sugar isn’t something many of us want in our diets now. So why not try this healthy, refined sugar free, take on Coconut Ice? It comes with the benefit of not just a coloured top layer as per the fairground treat, but also one which tastes delicious. To add a tropical tang I have used some Zooki omega-3 smoothie oil (yourzooki.com). If you would prefer you can make it straight coconut and simply colour the top layer.

These delicious nibbles take no time to put together and keep well in the fridge. Perfect for when you need something to curb your sweet tooth or after-school snack. With its protein hit and good fats this Peach and Mango Coconut Ice is also a brilliant post-work out power bomb which can be easily wrapped and popped in your bag. And as coconut is actually a fruit, it’s a brilliant addition to kids lunchboxes too so they get their omega-3 allowance as well as a healthy energy boost.

Just to note, this uses the blocks of cream coconut – there are so many versions of coconut milk and cream now! In hot weather the blocks will be naturally liquid, if yours isn’t then just pop it, sealed, in a jug of boiling water so it warms through and softens. You can take it out and squeeze it about in the package little to speed up the process and make sure it’s liquid all the way through.

Peach and Mango Coconut Ice

August 17, 2018
: 24
: 10 min
: Easy

By:

Ingredients
  • 200g block of creamed coconut, softened
  • 150g desiccated coconut
  • 2 tablespoons runny honey or maple syrup
  • 5 tablespoons coconut oil
  • Layer 1: 1 tablespoon melted coconut oil
  • 1 tablespoon runny honey or maple syrup
  • Layer 2: 4 tablespoons Peach Mango Zooki or 1 tablespoon melted coconut oil and a few drops of food colouring
Directions
  • Step 1 Line 2lb loaf tin with a piece of greaseproof paper, you can just use a large square of paper and make sure it’s shaped and scrunched down into the corners.
  • Step 2 Empty the coconut cream into a bowl and mix in the honey, coconut oil and the desiccated coconut. Combine well.
  • Step 3 Divide in half into two bowls and in one bowl add the coconut oil and honey or maple syrup and combine well. In the other bowl combine the Zooki or the oil and food colouring if you are using instead, until it’s well mixed.
  • Step 4 Pour layer one into the lined tin and pat down well so it’s even and tightly packed. Repeat for the second layer on top.
  • Step 5 Place in the fridge until set, around 30mins to an hour should do it.
  • Step 6 Remove from lining paper and cut with a sharp knife.

 


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