Coconut Ice

INGREDIENTS

• half cup virgin coconut oil (oil will need to be warmed in winter)
• half Cup MTC oil
• 2 cups organic desicated coconut

METHOD

• Mix wet and dry ingredients well.

• pour half into the bottoms of plastic takeaway containers and press to about a half an inch thick.

• Mix the remaining half with a little beetroot juice you've saved this for this. (They weren't weird leftovers in the fridge - they were starters for the next thing that hung in her culinary imagination always hunting and gathering as she went though her options of what was available in her short term store of ingredients.)

• Pour the pink half on top of the white half, press into the container.

• Put into the fridge to set.

• When hard, press out and cut into rough squares about an inch square ( as above)

• Can have up to 5 of these per day. No other oils or fats.

I have made this for mum and she enjoyed it. It has exactly the same effect on the palate and tongue as the sweet version, but you need to be off all sugar to get the effect. Coconut is of itself, sweet.

You can substitute this for ice cream, or you can mix a dose of it with frozen fruit, zap it in the food processor and call it ice cream.