This is a perfect healthy kid’s snack whether it’s a weekend treat, or you want something special to add to their lunch box for school.
This treat is a low-carb, high-fat (LCHF) snack, so great for those following keto or LCHF diets. You can leave out the maple syrup which would reduce the carbs too. Not only is it full of good fats but also with the turmeric and matcha powder has heaps of health benefits, so great for post or pre-workout snack too.
Add a couple of bowls to brighten up a kid’s party table…whether it be a Unicorn theme, Rainbow theme…anything colourful. I think I am even going to make these for my son’s 2nd birthday! Play around with the colours and make your own version. See the look on your kids faces they love them!
- 1x 300g Jar Ceres Organics Coconut Butter
- 1/3 cup PureCoco coconut oil – softened or melted
- 2 1/4 cups Ceres Organics desiccated coconut
- 1/4 cup good quality maple syrup – optional
- 1/4 cup fresh lemon juice and the zest of the lemon
- 120 ml Ayam coconut cream
- 1 Tbsp vanilla extract
For the colours:
- Yellow – 1/4 tsp ground turmeric
- Green – 1/2 tsp macha green powder or more if you want a stronger flavour
- Purple – 1 tsp Fresh As Blueberry Powder
- Pink – 1 tsp Fresh As Raspberry Powder
- Combine all the coconut ice ingredients in a food processor and mix well.
- Separate into 4 bowls.
- Line a deep tray or dish with baking paper.
- Mix in the first colour by hand and spread it over the bottom of the tray – place in the freezer.
- Mix the next colour, and remove tray from freezer.
- Add the next layer of colour and return to the freezer.
- Repeat until all the colours are complete.
- Put in the fridge for 30min.
- Cut into squares and keep in the fridge.
To separate the cream from tinned coconut milk – turn the tin upside down and place it in the fridge overnight. Take it out and turn it the right way up, open and remove the separated water, scoop out the cream and use.
Recipe inspired by eighty twenty nutrition, by Purely Natural New Zealand.