Ingredients
100 g coconut oil
2 tsp vanilla bean paste
1 pinch pink sea salt flakes or ½ pinch sea salt flakes
250 g shredded coconut
400 g icing sugar
1 egg white
1 small fresh baby beetroot
Method
- Put a couple of strips of baking paper into a 24cm x 14cm loaf tin with straight edges, with enough overhang that you can pull the whole tray of coconut ice out in one piece.
-
Place coconut oil and vanilla bean paste into Thermomix bowl and melt 2 min/37°C/speed 1. Add remaining ingredients except beetroot and mix 30 sec/speed 8. Press half the mixture into the base of the tin using the MC or the base of a glass to smooth the surface as necessary.
- Grate the beetroot with a fine grater or microplane into a small container. Using your hands, squeeze a little of the juice into the remaining mixture in the Thermomix bowl. Mix the juice through 10 sec/speed 8.
- Press on top of the white mixture and refrigerate several hours until solid.
-
Cut into bite-sized squares and serve.
