Coconut Ice like you have never seen - or made - it! With freeze-dried raspberry powder added to the pink, giving a sensational flavour boost, this is a delightful confectionery treat to slice up for a gift or to share at a feast such as Easter or Christmas. If you have any rosewater in your pantry, add a tablespoon to the pink layer for a delicious Middle Eastern flavour.

Ingredients

• 250 grams desiccated coconut
• 500 grams icing sugar
• 125 grams coconut oil
• 2 egg whites ( size 7)
• 1 teaspoon vanilla essence
• 1 tablespoon freeze-dried raspberry powder
• dash pink or red food colouring
• 1 pomegranate - arils only ( or buy pre-packaged pomegranate arils)
• 50 grams white chocolate, melted

Method

1. Into a bowl put the coconut, icing sugar, coconut oil, egg whites, and vanilla essence and, mix well. Divide in half.
2. Press half of the mixture into a baking-paper lined 20cm square cake tin and press down with the back of your knuckles.
3. To the remaining half, add the raspberry powder and a dash of pink or red food colouring and mix well. I usually end up mixing this with my hands. Press on top of the white layer making sure you have an even thickness. Use the tines of a fork to lightly rough the top of the pink layer.
4. Scatter over the pomegranate arils. Pipe or drizzle the melted white chocolate on top. Refrigerate for 2 hours before cutting into pieces.