Pumpkin coconut ice makes a healthy and tasty treat.
This tastes so sweet as if it is too bad for you and your hips but it is a simple dish of coconut and pumpkin. Nothing bad at all! It reminds me a bit of the coconut ice sweet I used to make as a young girl but this is much better for you as it is not a mouthful of processed sugar!
I use the creamed coconut blocks to make this. If you don’t have them, try some creamed coconut as that should work. The joy of pumpkin…it just keeps giving!
1 cup coconut cream concentrate
3/4 cup pumpkin puree
1/4 cup honey (or ground erthyritol)
1/2 tspn cinnamon
1/8 tspn allspice
1/2 tspn vanilla extract
Pinch of salt
- Heat the coconut cream and pumpkin puree in a saucepan over a low heat.
- When the coconut cream has melted, add the honey, spices, salt and vanilla extract and mix well.
- Pour the mixture into a greased bread loaf pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours.
- Cut when cold into squares.
- Eat and enjoy!