09.03.17 Makes 25 pieces Prep 15 minutes Freeze 1 hour INGREDIENTS 1 teaspoon vanilla extract 6 cups shredded coconut 1/2 cup rice malt syrup 2 tablespoons coconut milk 1/3 cup coconut oil 10g freeze dried strawberries METHOD Line a 20cm square cake tin with baking paper; extending paper over 2 edges for easy removal. Place the vanilla and half each of the coconut, rice malt syrup, coconut milk and coconut oil into a food processor. Blend until well combined. Press into base of prepared pan and freeze for 10 min. Add freeze dried strawberries and remaining coconut, rice malt syrup, coconut milk and oil into food processor and blend until well combined. Press mixture over top of white coconut layer and freeze for a further 20 min. pull on excess paper to remove. Cut into small squares and store in an airtight container in the fridge.