In this recipe I put a twist on the traditional coconut ice. In my younger days, coconut ice was always a winner to sell at the school’s entrepreneurs day! This easy recipe is a guilt free treat that can be made in minutes. If you prefer dairy free, just skip on the chocolate chips or opt for vegan chocolate.
Important note: Keep the coconut ice in the fridge, the coconut oil will melt at room temperature and the coconut ice will lose its shape.
Ingredients:
150g fine desiccated coconut
¼ cup cocoa powder
½ cup honey
¾ cup coconut oil (melted)
40g milk chocolate chips (optional)
Method:
Add all the ingredients into a mixing bowl and mix until combined.
Place the coconut ice into a greased baking tin or dish and place it in the fridge for 1-2 hours until it is set.
Cut the coconut ice into cubes and dip it in melted milk chocolate.
Servings: 50 coconut ice cubes
Nutritional information per cube:
