Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Serves: 40-50 pieces

Prep time: 5 mins

Cooking time: 5 mins


  • 3 cups desiccated coconut
  • 3/4 cup coconut milk
  • 1/2 cup coconut oil
  • 125g punnet of fresh raspberries
  • 1/4 cup rice malt syrup
  • 1 tsp vanilla essence


  • Line a 15cm x 25cm pan.
  • In a saucepan add coconut oil, coconut milk, rice malt syrup and vanilla and heat slowly until combined.
  • Remove from heat and mix in coconut.
  • Press half the mixture into the prepared pan and freeze until just firm.
  • In food processor, pulse raspberries until smooth, then mix with remaining coconut mixture.
  • Press the pink mixture on top of the white frozen layer.
  • Return to the freezer until firm, about 15-20 minutes.
  • Cut into squares.


Store in the freezer or fridge.


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