For so many of us, coconut ice bars are the taste of childhood. But the fact that traditionally they're packed with sugar isn’t something many of us want in our diets now. So why not try this healthy, sugar-free take on coconut ice bars? It comes with the benefit of not just a coloured top layer - as per the fairground treat - but also one that tastes delicious. And it contains around ½ a dose of Omega 3 Zooki per square.
These delicious nibbles take no time at all to put together and keep well in the fridge. They're perfect for when you need something to curb your sweet tooth or a quick and easy after-school snack. With its protein hit and good fats, these coconut ice bars are also a brilliant post-workout power bomb which can be easily wrapped and popped in your bag. And as coconut is actually a fruit, it’s a brilliant addition to kids' lunchboxes too so they get their omega 3 allowance as well as a healthy energy boost.
Just to note, this uses the blocks of cream coconut (there are so many version of coconut milk and cream now!) In hot weather, the blocks will be naturally liquid. If yours isn’t, then just pop it, sealed, in a jug of boiling water so it warms through and softens. You can take it out and squeeze it about in the package a little to speed up the process and make sure it’s liquid all the way through.
- 200g block of creamed coconut, softened
- 150g desiccated coconut
- 2 tablespoons runny honey
- 5 tablespoons coconut oil
- 1 tablespoon melted coconut oil
- 1 tablespoon runny honey
- 4 tablespoons Omega 3 Zooki
- Line a 2lb loaf tin with a piece of greaseproof paper. You can just use a large square of paper and make sure it’s shaped and scrunched down into the corners.
- Empty the coconut cream into a bowl and mix in the honey, coconut oil and the desiccated coconut. Combine well.
- Divide in half into two bowls.
- To make the first layer add the extra honey and coconut oil. Pour into the lined tin, push down and level it out so it’s well compacted.
- In the second bowl thoroughly mix in the Zooki so you can see no white. Pour onto the top of the coconut-only layer and again, compact well and level.
- Refrigerate for at least 30 mins.
- Remove from the fridge, remove from the greaseproof paper and cut into about 24 pieces.
- Store in the fridge.
For more recipes from Caro, visit The Happy Food Kitchen.