Cocoa-nut choc ices

When I think coconut, I think chocolate, and I know I’m not the only one with this trail of thought! As a little child growing up, bounty bars were a favourite of mine and as they are always the last in the celebration box so I was always lucky to get most of them! Although delicous, I felt it essential to recreate this delicious chocolate bar as a summer version, as they’re a firm favourite of my dad’s too.


Since it’s (supposed to be) warm in England now, returning home from the gym, school or just out and about, sticky and very hot, I am always craving something ice cold. And although a glass of water with ice cubes is the perfect solution, it just wasn’t doing the trick for me – I mean you can’t get chocolate in a glass of water!!

Ingredients: Makes 12 Cocoa-nut ices (excuse the pun!)
  • 1 can of full fat coconut milk
  • 1/2 cup desiccated coconut
  • 15g Coconut protein powder, I used Prana protein (any flavour would work, like chocolate, vanilla etc. Plain pea protein doesn’t taste as good though). Alternatively use 15g desiccated coconut ground up to a powder – cheaper and just as tasty!
  • Sweetener: I used 4tbsp brown rice syrup (Use any liquid sweetner such as honey, golden syrup, coconut nectar, date syrup etc.)
  • Optional ~ 1 cup fruit, I recommend 1/2 cup cherries and 1/2 cup strawberries
  • 4 tsp Coconut oil/ vegan margarine
  • 150g Dark chocolate

  1. Line a tray ( I used 10 cm x 15 cm) with grease proof paper. Or use a silicon tray.
  2. Open the coconut milk can and scrape off the cream from the top and add to the bowl, (a little water doesn’t matter) and mix this till smooth. Reserve the coconut water left for something like overnight oats or for a smoothie. TIP: to get as much as you can place in the fridge the day before.
  3. To the cream add in the desiccated coconut and protein powder (or ground coconut) and mix together, sweetening to taste. If you are using fruit, chop and stir in too.
  4. Pour this mixture into your lined tray and place in the freezer to firm up.
  5. After three hours, or till almost solid, cut the block into 12 bites. Prepare a plate covered with greaseproof to refreeze them after covering in chocolate.
  6. Melt the chocolate and coconut oil/margarine in the microwave till completely smooth, then, using a fork or skewer, hold the coconut bite and drizzle the chocolate over (making sure there’s something to catch the drips), placing down on to the greaseproofed place once covered.
  7. Place in the freezer to firm up, for as long as you can wait, and enjoy! If you want a good, even coverage, cover with a second layer of chocolate.
  8. To eat, just take out the freezer a couple of minutes before, let soften a little and eat! Best served with a drizzle of nut butter or when its very hot and you need chocolate!’

Cocoa-nut Sundae
I recently enjoyed a Cocos-nut sundae. Chia pudding base, avocado mousse, granola, nut butter galore and two of my choc ices!!

4 thoughts on “Cocoa-nut choc ices”

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