I like “little” sweets as much as I like big desserts, and one of my favorites is something called coconut ice. I’m not sure where coconut ice comes from but it was always a family favorite in my childhood home.
Most coconut ice is made with glucose syrup and lots of sugar but this version of coconut ice, while sweet and tasty, is low in added sugar and healthy! It’s also really easy to make.
It’s perfect after a meal with a cup of coffee, and a great way to enjoy a sweet treat that won’t derail your diet. I make a big batch of this stuff and keep it in my fridge so I can grab a square anytime I fancy a sweet treat. Because it contains coconut oil, it’s high in healthy medium chain triglyceride fats but contains no refined sugar.
Note: Avoiding sugar is a quick and effective way to lose weight. the Join my Free Plan – The 20 No-Sugar Days Diet.
Ingredients – makes 16 squares:
1 can coconut milk
2/3 cup coconut oil
½ cup rice malt syrup
4 cups desiccated coconut
Pinch of beetroot powder (or natural red food coloring of your choice)
Grease a 8” square baking tray and then line the bottom and the sides with baking paper extending one inch above the edge of tin.
Put the coconut milk, coconut oil, and rice syrup in a small saucepan and heat gently. Stir the ingredients until they are melted and thoroughly combined.
Remove the pan from the heat and stir in the desiccated coconut. Press half the mixture into the base of the prepared tin. Place the in the freezer for 30-minutes to firm it up a little.
Next, add the beetroot powder to the remaining mixture and mix well until the color is evenly distributed. Remove the chilled tray and then press the pink mixture into tin to form the upper layer. Place in the fridge for at least 2 hours, or until firm. Cut into 16 large squares.
Nutrition per serving – approximately one ounce:
Carbs 12 grams
Fiber 1 gram
Fat 8 grams
Protein 1 gram
Low sugar alternatives for this Christmas
Check all my ideas listed here.