Recipe by Rowena Jayne of RowenaJane.com.
- ½ teaspoon Blue Majik® powder
- 3 tablespoons coconut oil
- 10 drops stevia (optional)
- Pinch sea salt
- 4 cups shredded coconut
- 4 tablespoons liquid sweetener
- 2 teaspoons coconut extract
Process shredded coconut, 2 tablespoons coconut oil, coconut essence and sea salt in a food processor for 5-10 minutes until the coconut has broken down to a cream. Add the remaining coconut oil, 10 drops of stevia and liquid sweetener, mixing until smooth.
Separate the mixture into halves, placing one half in a bowl and leaving the other half in the food processor.
Mix together ½ teaspoon Blue Majik® with 1 tablespoon of water and add to one of the bowls of the mixture. Blend until the colour changes evenly.
Oil a 15cm cake pan with coconut oil and place a layer of baking paper on the pan. Spread the white coconut mix evenly across the pan. Layer the Blue ice on top and place in the freezer for ½ an hour until set. Alternatively, using chocolate heart molds, press the Blue coconut into half the mold, and then top with the white.
Place in a fridge or freezer for 20-30 minutes until set. Store in the fridge in a sealed container lined with baking paper.