When the lovely people at Indigo herbs sent me a jar of organic virgin coconut oil I thought it would be perfect to try some coconut fudge. However, with the heat of Hossegor, I thought a frozen coconut ice bit would be delicious.
Unlike the original coconut ice laden with sugar and food colouring, this version is sweetened with vanilla and maple syrup and minus the food colouring. A lovely refreshing snack for summer.
For this recipe you could also make your own coconut butter, but with limited kitchen equipment in my current home in France, I decided to buy some online. If you can’t get hold of this, double up on the coconut oil.
As always, this is really simple to make and a delicious healthy substitute to keep in the freezer. You could try experiment with roasted coconut butter or perhaps making a chocolate topping with cacao to mimic that delicious chocolate bar we all no and love, just use some syrup, cacao and extra virgin coconut oil.
Prep time: 10 minutes
Serves: Makes 16 bites (will vary depending on mould size)
- 100ml coconut cream – try to find carton not tin as tin adds metallic taste
- 50g organic desiccated coconut
- 1/2 tsp organic vanilla essence
- 1 1/2 tbsp maple syrup
- 1 1/2 tbsp Indigo herbs organic coconut oil
- 1 1/2 tbsp coconut butter
Place a non stick pan onto a high heat.
Add the coconut cream, maple syrup, desiccated coconut and vanilla essence. Boil on the high heat for 2 minutes until the mixture starts to thicken.
Remove from heat and add the Indigo herbs organic coconut oil and the coconut butter.
Place into a rubber ice mould, I used a tray with 16 fillings which fit perfectly so this may vary depending on your tray size.
Place in the freezer for 30 minutes to set.
Serve straight from the freezer for refreshing bites of coconut goodness!