Coconut ice

READY IN 10 MINUTES (+ CHILLING TIME) MAKES ABOUT 21 PIECES GF DF V VE

I use coconut oil instead of butter when I make coconut ice – it gives a much whiter result. I like to sprinkle a few freeze-dried berries on top for contrast, but you can leave these out if you don’t have any.

150g coconut oil

3 cups desiccated coconut

2 cups icing sugar

¼ cup coconut milk or milk

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 teaspoon freeze-dried raspberry powder or a few drops of red food colouring

3 tablespoons freeze-dried raspberries, to garnish (optional)

1 Line a medium (4-5 cup capacity) loaf tin with baking paper to cover base and at least 4cm up the sides.

2 Melt coconut oil in a large pot. Mix in all the remaining ingredients except freeze-dried raspberry powder or food colouring and garnish. Beat hard with a wooden spoon until evenly combined.

3 Spread half the mixture into the prepared tin. Stir the freeze-dried powder or food colouring through remaining mixture a little at a time until desired colour is reached, then spread over the top of the white mixture. Sprinkle with freeze-dried berries, if using, and chill until set (about 1 hour), before cutting into pieces (using a hot knife makes this easier). It will keep for up to 2 weeks in an airtight container in a cool place. If it gets soft, pop it into the fridge for half an hour to firm up.