You know the drill. Suddenly you’re required to come up with a yummy plate of food. Great. Now – what to make? That’s where this coconut ice from Luke Hines’ newest book Smart Carbs comes in. These coconut ice squares tick a lot of boxes: they are keto-friendly, low carb, vegetarian,
When I was growing up, coconut ice was one of my all-time favourite treats as I loved both the ﬂavour and the amazing pink colour of the top layer! I think I have always been attracted to treats that aren’t too sweet and feel really substantial to eat, and my version of coconut ice is certainly one of those – it will deﬁnitely hit the spot without delivering any of the original’s processed and reﬁned sugars.
Ready in 60 minutes. Makes about 10 pieces.
- 540 g (6 cups) desiccated coconut
- 500 g coconut butter, softened
- 250 ml (1 cup) coconut cream
- 1 vanilla pod, split and seeds scraped, or 1 teaspoon vanilla powder
- 1 tablespoon fresh beetroot juice
- ½ teaspoon stevia
Line a 23 cm square cake tin with baking paper. Place the desiccated coconut, coconut butter, coconut cream and vanilla in a food processor and pulse until really well combined and smooth.
Pour half the mixture into the prepared cake tin and ﬂatten the surface with a spoon or palette knife so it is nice and even all over. Transfer to the fridge or freezer and leave for 15–20 minutes, or until set ﬁrm.
Add the beetroot juice and stevia to the remaining ingredients in the food processor. Pulse together until smooth, really well combined and a beautiful pink colour. Pour the mixture over the set white layer, ﬂattening it out into an even layer, and return the tin to the fridge or freezer to set until ﬁrm, about 15–20 minutes.
To serve, remove the coconut ice from the cake tin and cut into squares. Any leftovers can be stored in an airtight container in the fridge for up to 7 days.
Fresh beetroot juice can be found in most health-food stores and some supermarkets, but if you are struggling to get your hands on any, you can always whip some up by running some fresh peeled beetroot through a powerful juicer.
The fantastic thing about coconut is that it boosts your metabolism, encouraging the energy in the foods you consume to be burned as fuel rather than stored as body fat. Plus it is high in lauric acid, which can boost your immune system and protect against viral and bacterial infections.
‘Smart Carbs’ by Luke Hines is published by Plum, RRP$39.99.