Sugar-Free Coconut Ice

By Jordanna Levin |

coconut ice
Photo by: Kate Kneipp

We’ve been dropping the “C” word at IQS HQ a lot lately. We also dropped it a couple of times on social media and then again in a blog post just last week. It’s unavoidable really. There are only another 43 sleeps until the big day arrives… Christmas! What did you think we were talking about?

We launched the updated version of our Christmas Cookbook last week. It officially goes on sale at the end of the month but you can pre-order a copy now for only $19.


We’re super excited about this latest version because it contains three new meal plans, and with new meal plans comes new recipes, and with new recipes comes recipe testing, tasting and demolishing… and trust us, there’s been plenty of that going on at IQS HQ.

Now, we can’t reveal all our secrets (unless you buy the book), but we’re good people with big hearts. We thought it only fair that we give you a sneak peek into what you can expect from the updated I Quit Sugar Christmas Cookbook by sharing one of our favourite new recipes for a sugar-free coconut ice.

Naughty or Nice Coconut Ice

Most people are shocked that this traditionally sugar-filled treat can be replicated in a sugar-free version. Well, we’re here to tell you that not only can it be replicated, but we think it tastes even better (perhaps we’re a little biased).
The only way to find out is to try our sugar-free coconut ice recipe yourself.


Makes 16 large or 64 bite-sized squares


  • 1 can coconut milk
  • 2/3 cup coconut oil
  • 1/2 cup rice malt syrup
  • 4 cups desiccated coconut
  • Pinch of beetroot powder (or natural red food colouring of your choice)


  1. Grease a 20cm square tin. Line base and sides with baking paper extending 2cm over edge of tin.
  2. Place coconut milk, coconut oil and rice malt syrup in a small saucepan over low heat. Stir until melted and combined well. Remove from heat and stir through desiccated coconut. Press half the mixture into the base of prepared tin. Place in freezer to help base firm a little.
  3. Meanwhile add beetroot powder to remaining mixture and combine well until colour is evenly distributed. Press pink mixture into tin and place in the fridge for at least 2 hours, or until firm.
  4. Remove from tin and trim edges. Cut into 16 large squares or 64 smaller squares.

Don’t have beetroot powder? You could use a natural red food colouring (you’ll only need a drop or two), a splash of beetroot juice or some smashed raspberries.

Keen to enjoy a healthy, sugar free Christmas this year? It is indeed possible with the I Quit Sugar Christmas Cookbook. Pre-order your copy today and receive it before the end of the month.


If you whip up this delicious sugar-free coconut ice treat or any other IQS Christmas recipe,  make sure you snap it and post it on Instagram, Twitter, Facebook and Pinterest with the tag  #iqs and #iqschristmas. We can’t wait to see your creations.

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