Low Carb Coconut Ice

Ingredients

White Layer:
• 2 ½ cups Desiccated coconut (unsweetened)
• 2 Tbsp Coconut Cream
• 1 Tbsp Coconut Oil
• 1 tsp Vanilla Extract
• 1 Tbsp Stevia

Pink Layer:
• 2 ½ cups Desiccated coconut (unsweetened)
• 2 Tbsp Coconut Cream
• 1 Tbsp Coconut Oil
• T Tbsp Beet juice (or beet powder)
• 1 tsp Vanilla Extract
• 1 Tbsp Stevia

Instructions

1. To make white layer add 2 cups coconut to food processor (reserve the extra ½ cup to add in the next step for texture). Blend until it becomes a liquid consistency (may take 5 or 6 minutes depending on how powerful your machine is. Add all other ingredients and combine.
2. Press mixture into a lined slice tray (9”) and refrigerate whilst you make pink layer.
3. To make pink layer, repeat the steps above with the addition of the beet juice (for color). Press over the top of the white layer and refrigerate for a minimum 30 minutes. Slice and serve. Store in the fridge for 3-5 days.