Sugar-Free Pink & White Coconut Ice

Old cravings die hard. While we strive for the elusive thing called ‘health’, our awareness grows, our food choices change, and we let things we previously enjoyed go, sometimes with sticky-outie bottom lips. My making a batch of Sugar-Free Pink & White Coconut Ice was in response to my husband’s sudden craving for it and my hoped-for prevention of sugary snacks in our home… and of his sticky-outie bottom lip.

I found coconut ice easier to make than expected. And it was well received, which is always a relief! I can’t count the number of times I’ve researched, planned, soaked stuff overnight, and worked out how to replace ingredients I deem not ‘good’, only to have a small person’s nose wrinkle at me, or a polite husband say, “Hmmmm; it’s – uh – not quite what I felt like…”

Great practice for keeping one’s cool and allowing others to have their own opinions. (I probably need more practice.)

Whatever health adventure you are on, I wish for you the ability to keep your cool as you face the curveballs, loop-de-loops, wrinkled noses and polite rebuffs.


Sugar-Free Pink & White Coconut Ice

Keep it simple and make only the white coconut ice, or make it ever so slightly less simple and add a layer of pink.



  • 2 cups desiccated coconut
  • ¾ cup coconut butter (or coconut oil), melted
  • 2 ½ Tbsp Drasanvi Birch Sugar
  • 2 tsp vanilla extract
  • Pinch of salt


  • 1 cup desiccated coconut
  • 1/3 cup coconut butter (or coconut oil), melted
  • 1 ¼ Tbsp Drasanvi Birch Sugar
  • 1 tsp vanilla extract
  • ½ tsp beetroot powder or 1 tsp beetroot juice

*or simply double up on the white layer ingredients and add the beetroot.


Optional: you can grind the desiccated coconut before making this if you prefer. We left it chunky.

  1. Mix all the ingredients for the white layer together in a large mixing bowl (or food processor) until well combined.
  2. Scrape into baking tin or dish lined with baking paper, smooth the surface, and refrigerate or freeze until firm; about 20 minutes.
  3. Mix pink ingredients together, and scoop it over the white layer, spreading it out, pressing it down and smoothing the surface.
  4. Return to fridge for about 20 minutes to firm up, remove from dish onto a cutting board, cut into squares and store in an airtight container in the fridge.

It is ready for snaffling! Although, you’ve snaffled a bit already… haven’t you? *wink*

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