As ever, my sweet tooth has been seeking satisfaction and so I thought it was time I created a low histamine version of an old favourite. Coconut ice is a British sweet which has been modified and popularised in Australia. It is usually pink and white but I decided to leave out the food colouring and add gorgeous little dalmatian spots instead - the result of replacing the egg white with chia goop.
After a quick internet search, I have discovered that copha is only available in Australia and so if there is any interest, I will create a second version of this recipe that is more global friendly. It tastes of very sweet coconut and the texture is quite firm. Due to the sugar content, one of these per day is plenty.
COCONUT ICE
8g chia seeds
1 tbsp water
1 tsp pure maple syrup
250g pure icing sugar
1½ cups desiccated coconut (354ml in the US)
65g copha
1. Mix chia seeds and water together in a small bowl, stirring until the water has been absorbed
2. Stir in maple syrup
3. Pure icing sugar can go lumpy and so I blitz mine in a blender before using. Alternatively, push it through a sieve. Place in a large bowl
4. Add coconut to sugar and combine well
5. Melt copha in a saucepan or in the microwave and add to coconut mixture
6. Add chia mix
7. Combine very well with a spoon and then get your hands in there and squash the mixture until it comes together well enough so that you could make it into a large ball. It will seem as if there is not enough moisture. Keep squeezing and persevere!
8. Press into silicone moulds* if you have them - I use cake pop moulds. Otherwise line a cake or bread tin with cling wrap and press the mixture in evenly. Wrap a stick of butter in cling wrap and use it to squash the mixture flat, ensuring it is very well packed
9. Refrigerate for at least a few hours or overnight
10. Pop out the pieces if using moulds. If pressed into a tin, lift out and slice into pieces with a serrated knife. Store in an airtight container in the fridge/refrigerator.
Enjoy (in moderation) ❤️
*molds in the US!
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