1 tsp vanilla extract
6 cups shredded coconut
½ cup rice malt syrup
2 tbsp coconut milk
⅓ cup coconut oil, softened or melted
10 g freeze-dried strawberry slices
- Line a 20cm square cake pan with baking paper, extending paper over 2 edges for easy removal. Place the vanilla and half each of the coconut, rice malt syrup, coconut milk and coconut oil into a food processor. Blend until well combined. Press into base of the prepared pan and freeze for 10 min.
- Add freeze-dried strawberries and remaining shredded coconut, coconut milk and oil to the food processor and blend until well combined. Press mixture over top of white coconut layer and freeze for a further 20 min. Pull on excess paper to remove. Cut into small squares and store in an airtight container in the fridge.