Totally Yum Vegan Coconut Ice
Okay. This is one of my faves. It's a completely yum coconut ice that's full of delicious coconut and nutrient filled raspberries. Oh, and if that wasn't enough it's also free of dairy, sugar and gluten and lasts in the fridge for up to a week! BB xxxx
3 cups coconut
1/2 cup raspberries
1/2 cup rice malt syrup
2 tablespoons coconut cream
1 teaspoon vanilla powder
The Bondi Baker Method
Step 1- Process all ingredients except the raspberries, in a blender until smooth. The consistency must be sticky but not too runny, so add a bit more coconut and a touch of coconut cream if you need to get it perfect.
Step 2- Pat half of the mixture down flat in a tin and place in the freezer for an hour. Meanwhile, blend the raspberries and fold into remaining coconut mixture until fully blended. It should be a creamy pink colour. Pat this mixture on top of the base and freeze for another hour.
Step 3- Once firm, simply slice and eat! You can place the leftovers in the fridge and store in a container.