By Buffy-Ellen Gill from Be Good Organics.
Did you see our “5 with…” interview with Buffy? You can read it here.
Buffy always uses certified organic, local and fairly traded ingredients wherever possible.
5c desiccated coconut (around 350g)
1/3 cup coconut cream/milk*
1 tsp vanilla powder + 2 tsp vanilla extract
4 tbsp coconut sugar (or more to your taste)
pinch of sea salt
3 tbsp grated beetroot, goji berries OR dried raspberries (or more to your colour preference)
Desiccated coconut for sprinkling
- Blend 4 cups of desiccated coconut in a food processor until a silky smooth butter forms (save the last cup to add at the end for texture). This may take anywhere from one minute in a Thermomix (my beast of choice), to five to ten minutes in a standard food processor. Scrape down the sides each minute as you go to get a super creamy result. It should end up being a pourable liquid rather than a gritty paste (and slightly warm from blending).
- Add the remaining ingredients except the beetroot/goji berries/berries and final cup of coconut, and blend again until completely combined. Now add the last cup of coconut and pulse to mix (don’t blend, you want to retain the texture).
- Pour half the mixture into a tray lined with baking paper (should be around 1 cm thick), smooth down with a spatula until completely flat, and put in the freezer.
- Now add your red coloured ingredient to the remaining mixture and blend again until combined.
- Remove your tray from the freezer, and once it’s relatively firm (but not rock hard), pour the pink layer on top and flatten down again with your spatula.
- Sprinkle desiccated coconut on top while it’s still wet so it sticks, then put back in the freezer for an hour to firm.
- Slice into squares, and keep in the fridge for immediate consumption. They can also be stored in the freezer in a sealed container for months.
*I use Trade Aid’s organic fair trade coconut milk in all my recipes. Unlike some coconut milks/creams which separate, this one has a beautiful thick even consistency. It’s called “coconut milk” but is much more like a coconut cream. You can order it here.
I made my Coconut Ice only very mildly sweet, so do taste as you go and feel free to add a bit more coconut sugar if you like. You can also add a bit more texture to it if you like by leaving out one cup of the desiccated coconut while you make your Coconut Butter base, then add it in at the end with your other flavourings. And don’t worry if the beetroot or berries in your pink layer are not completely blended. I think it looks quite rustic with a few blood-stained blotches and smears running down the white layer as you slice. Finally, feel free to add more or less of your red-coloured ingredient to change the pinkness as you like (are you a pale ballet pink kind of guy/gal, or more of a bright fuschia 80’s child?).
Source: Buffy Ellen, Be Good Organics