1 can coconut milk
2/3 cup Niugini Organics coconut oil
1/2 cup rice malt syrup
4 cups desiccated coconut
Pinch of beetroot powder
Grease a 20cm square tin. Line base and sides with baking paper extending 2cm over edge of tin.
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.
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.
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.