Ingredients
- 2 cups unsweetened shredded coconut
- 1 cup unsweetened coconut milk
- 4 tablespoons monk fruit sweetener
- 3 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil, melted
- Pinch of salt
Instructions
- Line a square baking dish or small container with parchment paper.
- In a medium bowl, combine shredded coconut and coconut flour.
- Add monk fruit sweetener and a pinch of salt, stirring to distribute evenly.
- Pour in coconut milk, melted coconut oil, and vanilla extract. Mix until thick and creamy.
- Transfer the mixture into the prepared container and press it down evenly with a spoon or spatula.
- Freeze for 2 to 3 hours, or until completely firm.
- Lift the frozen mixture out using the parchment paper and cut into cubes.
- Serve frozen or let soften for 2 to 3 minutes before enjoying.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Store cubes in an airtight container in the freezer for up to 2 months.
- Add cocoa powder or sugar-free chocolate chips for variation.
- Press the mixture firmly into the pan to help the cubes hold together.
- Allow cubes to soften slightly before serving for a creamier bite.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 cube
- Calories: 148
- Sugar: 1g
- Sodium: 35mg
- Fat: 13g
- Saturated Fat: 11g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
