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
- 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.