PALEO COCONUT ICE

PALEO COCONUT ICE

By themerrymakersisters.com

Serves 12

Ingredients

240g/3 cups unsweetened desiccated coconut

180ml/3/4 cup coconut milk

52g/1/2 cup coconut oil

150g/3/4 cup fresh raspberries

1 tbs. raw honey

1 tsp. vanilla extract

Line the base of a 15 x 25cm slice tin.  In a saucepan over low heat place the coconut oil, coconut milk, rice malt syrup and vanilla. Stir until melted and combined.  Remove from heat and combine with desiccated coconut in a separate bowl.  Press half the mixture into the prepared tin and place into the freezer. Leave in the freezer until just firm.  Meanwhile, in a food processor (we use our Vitamix) whiz the raspberries until smooth. Combine the raspberries with the remaining coconut mixture. It should be pink!  Take the tin out of the freezer and press the pink mixture on top of the white.  Place back into the freezer until firm (about 30 minutes).  Cut into slices.