• No Sugar Coconut Slice



    • 3 cups unsweetened dessicated coconut
    • 3/4 cup coconut milk
    • 1/2 cup coconut butter, melted
    • 3/4 cup raspberries, thaw first if using frozen
    • 1 tablespoon honey
    • 1 teaspoon vanilla essence


    1. Line the base of a 15 x 25 cm slice tin with grease proof paper
    2. In a saucepan over a low heat, combine coconut butter, coconut milk, honey and vanilla. Stir until melted and well combined
    3. Remove from heat and combine with dessicated coconut in a separate bowl
    4. Press half of the mixture into the tin (firmly to pack tightly) and place in freezer. Leave until just firm
    5. While freezing, blend the raspberries in a blender or food processor until smooth. Combine raspberries with remaining coconut mixture
    6. Remove the tin from the freezer and combine the pink mixture with the white by pressing it firmly on top
    7. Return to the freezer for 30 minutes to an hour or until firm
    8. Cut into slices and transfer to a serving dish
    9. Store in refrigerator