Gluten-Free Heaven Australia - October 2017

FOR EXTRA CRUNCH add a sprinkle

of chopped macadamia nuts after

pouring in the mixture

Total fat Saturated Salt Sugar Protein

20.8g 18.2g 0.1g 18.3g 2.9g

Aussie mango coconut bars

By Sarah Wilson GF DF EF V

Makes 4-6 | Prep 10 mins plus freezing | Cook none | Calories 267 (per bar)

40g (1½oz) desiccated

coconut

400ml (14fl oz) tinned

coconut cream

1 tbsp rice malt syrup

175g (6oz) frozen

mango, diced

1 Blend the desiccated coconut, coconut cream and rice malt syrup

in a blender, or using a hand-held blender until well combined.

Pour into 4-6 popsicle moulds until one-third full. You will have

coconut mixture remaining for the next step.

2 Freeze for one hour until just set. Add the mango to the

remaining coconut mixture and blend until smooth.

3 Top up the popsicle moulds with the mango mixture, insert the

sticks and freeze for at least 4 hours.