25 Oct Aussie Mango Coconut Bars Recipe – The Health Nut
Aussie Mango Coconut Bars:
1/3 cup desiccated coconut
1 x 400ml can coconut cream
1 tablespoon rice malt syrup
1 cup diced frozen mango.
- blend the desiccated coconut, coconut cream and rice malt syrup in a blender or using handheld blender until well combined and pour into 4-6 popsicle moulds until 1/3 full. You will have a coconut mixture remaining for the next step.
- Freeze for 1 hour until just set. Add the mango to the remaining coconut mixture and blend until smooth.
- Top up the popsicle moulds with the mango mixture, insert the sticks and freeze for at least 4 hours.
For some extra crunch add a sprinkle of chopped macadamia nuts after pouring in the mango mix.
This recipe comes from the Sarah Wilson Cookbook ‘I Quit Sugar’, Kids Cookbook, this book and many more recipe and health books are available in store.