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Pumpkin Coconut Ice

Course: Desserts, Snacks
Servings: 9 Squares
Calories: 50kcal
Author: Angela Coleby
Print Recipe

Ingredients

  • 1 cup (60g) Cream coconut block
  • 3/4 cup (184g) Pumpkin puree
  • 1/4 cup Ground Erythritol or sweetener
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon All Spice
  • 1/2 teaspoon Vanilla extract
  • Pinch of salt

Instructions

  • Heat the coconut cream and pumpkin puree in a saucepan over a low heat.
  • When the coconut cream has melted, add the sweetener, spices, salt and vanilla extract and mix well.
  • Pour the mixture into a greased square brownie pan. Cover with parchment paper and refrigerate overnight or freeze for 1-2 hours.
  • Cut when cold into squares.
  • Eat and enjoy!

Notes

Makes 9 Squares
Nutritonal Info per square:  50 Calories, 4g Fat, 1g Protein, 3g Total Carbs, 1g Fibre, 2g Net Carb

Nutrition

Calories: 50kcal