Sugar Free Coconut Ice – Raw and Vegan Goodness
Healthy, low carb and sugar free coconut ice treats for the occasional keto friendly snack you and your kids will love...
Do you have fond memories of coconut ice, but can’t imagine eating anything with so much sugar ever again?
Yeah me too.
As a child I didn’t like coconut, but I enjoyed coconut ice. Go figure! It must have been the condense milk and all the sugar with which the traditional treat is made.
Today I enjoy coconut, but my body can no longer tolerate sickening sweet snacks.
Fortunately it is easy to make this delicious snack without all the sugars and the carbs.
Enjoy this low carb coconut ice recipe but, like me, you’d probably still want to limit how many snacks you eat when you follow a keto lifestyle.
Coconut Ice Recipe
What you need
For the White Layer
The Pink Layer
What you Do
This recipe makes 28 servings and can be stored in the fridge for up to 5 days.
Note that I list this recipe as 1 gram of net carbs per portion. These are for small blocks. The big blocks in the picture are 2 portions and 2 grams each.
Your net carbs will also be dependent on how much coconut you use as well as the make and type and whether it contains added sugar or not.
Always double check your ingredients and calculate your own macros using a tool like MyFitnesssPal.
Watch us make it now...
If you do include snacking on your ketogenic diet, this is a delicious high fat low carb snack to keep around.
I like that it is raw, vegan and child friendly. Your children wouldn't know the difference and for that matter neither would your non-keto friends.
The macros for one serving is as follows...
Variations and Tips
You need a strong food processor to turn the shredded coconut into a liquid.
If you find this hard to do then replace ½ a cup of coconut for each layer with 4 table spoons of organic coconut butter. If you do this then add 1 ½ cup of coconut into the food processor and 4 table spoons of the butter.
You still want to keep ½ a cup of the desiccated flesh to the side to add with the secondary ingredients as you need this for the crunch.
The other thing is that sometimes the flakes can be drier. Maybe it is older, or it could be the brand. So if you need a little more fluid, add more cream or oil.
If in addition to the pink color, you also want a “pink flavor”, then add strawberry extract.
If you don’t like stevia, then replace it with two to three table spoons of erythritol.
Now here you’ll have to experiment. Readers often complain that my recipes are not sweet enough. Personally I already find coconut sweet. But if you know you like you sweet snacks sweeter, go for more.
You can also do a taste test. I find that sweeteners become less sweet when they are baked or cooked, but with a raw snack like this - let your taste buds do the talking for you.
If you are not making this for a party and are worried about the temptation of a sweet snack in your fridge, then you can easily just half all the ingredients.
In that case, you’ll want to use a smaller pan as the coconut ice will be too thin otherwise.
We process these two layers separately because it is easier to work with 2 cups of coconut at a time and it gives the white layer time to settle and harden enough for the two layers not to mingle.
But if you’d prefer to do it all together, then blend it all (except for the red coloring) together as above.
Once it is all blended, press half the mixture into your pan and refrigerate. Then add the coloring to the other half and mix gently until the mixture is pink.
Once your white layer has hardened add the pink layer to the top.
Share or Pin it to Save for Later!
What about You? Please comment below to let us know how you like our sugar free coconut ice recipe?