Raspberry Coconut Ices Food
3-INGREDIENT BANANA, RASPBERRY AND COCONUT "ICE CREAM"
Steps:
- Peel the bananas and cut into 1-inch pieces. Freeze until completely solid, preferably overnight.
- Pulse the banana chunks, coconut oil and 2 tablespoons of the raspberry jam in a food processor to begin breaking the bananas up. Stop, scrape down the sides and stir the mixture up a few times to help it along. Keep pulsing until the mixture is smooth like ice cream.
- To serve, swirl the remaining tablespoon of jam into the mixture. Eat right away, or freeze in an airtight container for up to 3 days.
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- Line a small rectangular baking tray or cake tin with baking parchment. If you don’t have any, tin foil also works well.
- In a large bowl, mix half of the condensed milk with 175g of the icing sugar. Mix well, then add 175g of the desiccated coconut and stir again until thoroughly combined (the mixture may be quite stiff and hard to stir, but do persevere!). Tip into your prepared tray or tin, and press down to form a thin layer.
- Throw the raspberries into the bowl and mash to a pulp with a fork. Add the rest of the condensed milk and remaining icing sugar and mix well with the raspberries. Add the rest of the desiccated coconut and stir until combined. Gently tip into the tray and press down to form a second layer over the first.
- Leave the tray out to dry over night. Once the top feels hardened to touch, carefully tip the slab of coconut ice out onto a large chopping board, peel off the baking parchment/tin foil and leave to dry for a few more hours. Cut into squares or cut out pretty shapes using cookie cutters (we used nesting heart cutters for ours) and leave to dry a little longer before serving up or packing into pretty cellophane bags ready to gift to your favourite people!
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