Tank, Guarding The Treats
OMBRE COCONUT ICE RECIPE
4 cups @goodforstore desiccated coconut
1 cup pure coconut cream
1/2 cup raw virgin @cathedralcovenaturals Coconut oil
2 tablespoons Bettasweet (this is a stevia/erythritol blend
Juice of 1/2 lemon
Pinch Himalayan salt
1 tsp @biobalancenz beetroot powder
1 tsp @biobalance cranberry powder
I’m a food processor, blend desiccated coconut on its own for approx 10 minutes until it gets really creamy. Add coconut cream, melted coconut oil, Bettasweet, lemon & salt & blend again until well combined.
Spread 1/3 of the mixture in a lined baking tin, then put this in the freezer. Remove another 1/3 and set aside. Add the cranberry powder to remaining mixture in the food processor & blend for about 30 seconds. Spread this over top of the first layer then put back in the freezer.
Put the last third back in the food processor, add beetroot powder & blend. Spread this final layer over then put back in the freezer for a few minutes to set.
Cut into squares & keep in the fridge
Shared by sunnivaholt (Food For The Irreverent Soul ✨) and selected for Food.