Vegan Coconut Ice

Preparation: 10 minutes            Setting time:   60 minutes

Ingredients

• 200ml coconut milk condensed milk (store bought )
• 2 ½ cups (750ml) fine desiccated coconut
• 1-2 tsp (5ml-10ml concentrated beetroot water

This is how 🙂

1. Place desiccated coconut into a bowl
2. Pour in the coconut condensed milk
3. Give it a nice good mix with a spoon
4. Divide the mixture into two portions
5. Add beetroot colour to one portion and mix well
6. Press the white uncoloured mixture into the base of a square pan or a plastic container
7. Now spread and press the pink mixture over the white mixture.
8. Place in the fridge so that it can harden.
9. Once it has set, cut into small squares.
10. Note:  I do not use red food colouring as most of it is not vegan or vegetarian friendly

• This is how to make beet food colour:
  In a small saucepan and cover beetroots with water. Bring to a boil over medium heat, reduce heat and simmer until beetroots are tender – remove beets (use beets for a salad you like) 
  Reserve the water and further boil down until reduced to about ¼ cup (60ml) (this is your food colouring.

How to make vegan condensed milk

Ingredients
1 and ¼ cups (250ml + 60ml) Soy Milk Powder
¾ cup (180ml) White Granulated Sugar
½ cup (125ml) Hot Water (
2 Tbsp (30ml) Coconut Oil
¼ tsp Salt

This is how 🙂
Add the soy milk powder and sugar to your blender and blend them dry to mix them together well.
Pour a 1/2 cup (125ml) hot water from a kettle to the blender.
Add the coconut oil and salt and blend for a 60 seconds until smooth.
Immediately pour out into a bowl or container.
As the the condensed milk cools it will thicken
Note: This recipe makes around 400ml of condensed milk.
If your consistency turns out very thick and is not easily pourable when in the blender – add a little more hot water.