Coconut Ice. Blue Majik.

Yields 35 Pieces
Ingredients:
1/2 teaspoon Blue Majik powder
3 tablespoons coconut oil
10 drops stevia (optional)
Pinch sea salt
4 cups shredded coconut
4 tablespoons liquid sweetener
2 teaspoons coconut extract


Preparation:
Process shredded coconut, 2 tablespoons coconut oil, coconut essence and sea salt in a food processor for 5-10 minutes until the coconut has broken down to a cream. Add the remaining coconut oil, 10 drops of stevia and liquid sweetener, mixing until smooth. Separate the mixture into halves, placing one half in a bowl and leaving the other half in the food processor. Mix together 1/2 teaspoon Blue Majik with 1 tablespoon of water and add to one of the bowls of the mixture. Blend until the colour changes evenly. Oil a 15cm cake pan with coconut oil and place a layer of baking paper on the pan. Spread the white coconut mix evenly across the pan. Layer the Blue ice on top and place in the freezer for 1⁄2 an hour until set. Alternatively, using chocolate heart molds, press the Blue coconut into half the mold, and then top with the white. Place in a fridge or freezer for 20-30 minutes until set. Store in the fridge in a sealed container lined with baking paper.