An old favourite, Coconut ice brings back memories of childhood birthday parties… all that sugar! We’ve used a little maple syrup combined with the natural sweeteners stevia and thaumatin found in Balance Plant Protein to create a much friendlier version. Also, the colour used is from beetroot and it's all natural!
Ingredients
White Layer:
- 2 cups desiccated coconut
- 1 scoop Balance Plant Protein Vanilla flavour
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup (or alternative sweetener of your choice*)
- 2 tbsp coconut oil, melted
Pink Layer:
- 2 cups desiccated coconut
- 1 scoop Balance Plant Protein Berry flavour
- 1 tbsp peeled and freshly chopped raw beetroot
- 1/2 tsp vanilla extract
- 2 tbsp maple syrup (or alternative sweetener of your choice*)
- 2 tbsp coconut oil, melted
*If using a powdered or non-sticky sweetener alternative you may need to add a little more coconut oil to help the mixture set.
Directions
- Line a 20x20cm square cake or slice tin with baking paper.
- Place all ingredients for the white layer into a food processor and mix well.
- Very firmly press the mixture flat into the lined tray and place in the freezer.
- To make the pink layer, place all ingredients into a food processor and mix well before emptying out into the tray on top of the white layer. Press down firmly and flatten.
- Pop in the fridge to set for about 20 minutes before cutting into pieces.
- Store in an airtight container in the fridge or freezer.
Balance Plant Protein Coconut Ice |
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Nutrition Information |
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Servings: 24 |
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Average Quantity per Serving |
Average Quantity per 100g |
Energy |
523kJ (125Cal) |
2310kJ (552Cal) |
Protein |
2.7g |
11.7g |
Fat, Total |
10.6g |
46.7g |
- Saturated |
7.7g |
33.8g |
Carbohydrate |
4.1g |
18.1g |
- Sugars |
3.6g |
15.9g |
Dietary Fibre |
2.0g |
8.7g |
Sodium |
34mg |
150mg |