Description
This is a fun twist on the Ice Box Cake made with a triple dose of coconut and fresh berries. It’s gluten free, mostly vegan, and a perfect summer treat.
Ingredients
Scale
- 4 cups brown rice cereal
- 4 1/4 cups unsweetened flaked coconut, divided
- 1/4 cup coconut oil
- 1/3 cup honey
- 1 1/2 cup strawberry chunks, divided
- 1 1/2 cup blueberries, divided
- 2 tablespoons maple syrup, divided
- 1 tablespoon corn starch + 1 tablespoon water
- 1 tablespoon lemon juice
- 1 (15 ounce) can coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract
Instructions
- Add the first four ingredients (minus 1/4 cup of the flaked coconut) to a large food processor and process until everything is combined and totally broken down. If your food processor is smaller, this can be done in two batches.
- In a small saucepan, heat 1 cup of the strawberry chunks and 1 cup of the blueberries over medium low heat.
- Stir frequently, using the back of a spoon to break down the berries, and cook for about 7 minutes.
- In a small bowl, combine the cornstarch and water. Add it and 1 tablespoon maple syrup and 1 tablespoon lemon juice to the berry mixtures. Remove from heat and allow to cool.
- In a 8X8 inch pan lined with parchment paper or foil, press half of the coconut/rice cereal mixture into the bottom of the pan.
- Add the berry mixture and use a spatula to spread it evenly on top of the bottom layer.
- Add the remaining dry mixture to the top of the berries and use your hands to gently press it down.
- Cover and place in the freezer for at least 3 hours or overnight.
- Meanwhile, take your refrigerated coconut milk from the fridge. Open the can and separate the water from the cream. Reserve the water for smoothies or another use.
- Beat the coconut cream on high until it is smooth and creamy. Add the maple syrup and vanilla and beat until combined. Note: the maple syrup and vanilla make the coconut whipped cream slightly less white. If you’d prefer a more pure white whipped cream, omit those and use 1-2 tablespoons powdered sugar.
- Add the coconut whipped cream to the top layer of the cake and then add the remaining 1/2 cup strawberries, 1/2 cup blueberries, and 1/4 flaked coconut. Cut into 12 pieces and serve. Enjoy!
- Prep Time: 20 mins
- Cook Time: 3 hours
- Category: dessert
Nutrition
- Serving Size: 1 slice
- Calories: 381
- Sugar: 14.8g
- Sodium: 17.2mg
- Fat: 31.7g
- Saturated Fat: 27.9g
- Carbohydrates: 26.6g
- Fiber: 5.8g
- Protein: 3.4g