Taken from The Sugar Free Family Cookbook by Sarah Flower
I used to eat this as a child, but I think my mum used condensed milk in her recipe. It was probably packed with sugar!! This recipe is sugar-free but is well worth a try and is so easy to make. This is also great for Christmas gifts. Fill a bag or jar for a guilt-free treat.
Makes 30 squares
Nutritional information Per Serving
1.6g net carbohydrates (of which sugars 1.4g and 4.3g fibre)
400g of coconut milk
150g of coconut oil
100g of erythritol blend or xylitol
600g desiccated coconut
Place the milk and coconut oil in a pan and heat until melted and combined well.
Add the sweetener and stir until dissolved.
Remove from heat and add the desiccated coconut, stirring well to ensure it is evenly coated in the milky mixture. You can colour half of the mixture pink if you wish.
Place in your lined baking tin (I use a brownie tin 9” square).
Place in the fridge for at least 3 hours to set before slicing.
You can colour half the mixture to create the traditional pink and white coconut ice.