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Low-Carb Raspberry Coconut Ice Bars

4.6 stars, average of 46 ratings

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I was actually never a huge fan of coconut ice even as a child – it was too sweet and I found it a little underwhelming.

This version however incorporates raspberries to create the “pink” layer, which not only adds a lovely flavour but also creates a different creamier texture for that layer which gives to two layers more contrast.

These low-carb bars contain only a few ingredients, are super simple to make, and would make a great healthy, nut-free addition to a kid’s birthday party.

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Hands-on Overall

Nutritional values (per serving, 1 piece)

Net carbs2.5 grams
Protein4.5 grams
Fat7.2 grams
Calories115 kcal

Calories from carbs 11%, protein 20%, fat 69%

Total carbs6.4 gramsFiber3.9 gramsSugars1.7 gramsSaturated fat6.4 gramsSodium6 mg(0% RDA)Magnesium18 mg(4% RDA)Potassium129 mg(6% EMR)

Ingredients (makes 18 squares)

  • 4 cups desiccated fine coconut (360 g/ 13.5 oz)
  • 1 cup fat coconut cream (240 g / 8.5 oz)
  • 4 tbsp powdered Erythritol or Swerve (40 g/ 1.4 oz) - sweetener can be omitted
  • 2 tsp sugar-free vanilla extract
  • 3/4 cup fresh or frozen and thawed raspberries (92 g/ 3.2 oz)
  • Optional: 8-10 frozen raspberries, crushed, for topping

Note: You can substitute 3 cups of desiccated fine coconut with 1 cup + 2 tablespoons (270 g/ 9.5 oz) of coconut butter (you can buy ready-made or make your own coconut butter). If using rough shredded coconut, you'll beed to use about 300 g/ 10.6 oz to get an equivalent for 4 cups.


  1. Place 3 cups of the coconut in a high powered blender and process on high until it forms a smooth paste, scraping down the sides as you go. This can take anywhere from five to ten minutes, depending on your food processor. Alternatively, use ready-made coconut butter and start from step 2. Low-Carb Raspberry Coconut Ice Bars
  2. To the coconut butter, add the coconut cream and erythritol and process until combined. Remove half of the mixture and set aside.
  3. To the half still in the food processor bowl, add the vanilla extract and blend until combined. Then add 1/2 cup of the remaining desiccated coconut and pulse to combine.
    Low-Carb Raspberry Coconut Ice Bars
  4. Pour this half into a lined tin (about 24 cm x 12 cm/ 9.5 inch x 5 inch) and press down. Place into the freezer while you prepare the top layer.
  5. Add the remaining half back to the food processor bowl and add the raspberries. Blend until combined. Add the remaining coconut and pulse until combined.
  6. Pour on top of the first layer and press down. To get a smooth top layer, place a flat knife under running hot water for a few seconds, and then use to smooth out the layer while still warm.
    Low-Carb Raspberry Coconut Ice Bars
  7. If using, scatter the crushed frozen raspberries over the top layer and gently press down. Place in the fridge to set, for at least an hour.
    Low-Carb Raspberry Coconut Ice Bars
  8. Once set, cut into 18 squares, about 4 cm/ 1.5 inch each. Low-Carb Raspberry Coconut Ice Bars
  9. Store in a sealed container in the fridge up to a week.
    Low-Carb Raspberry Coconut Ice Bars For longer storage, place in the freezer up to two months.
    Low-Carb Raspberry Coconut Ice Bars

Ingredient nutritional breakdown (per serving, 1 piece)

Net carbsProteinFatCalories
Coconut, dried, desiccated, shredded (organic, unsweetened)
1.5 g4 g2.5 g67 kcal
Coconut cream, creamed coconut milk (organic, unsweetened)
0.6 g0.5 g4.6 g44 kcal
Erythritol (natural low-carb sweetener)
0.1 g0 g0 g0 kcal
Vanilla extract, sugar-free, alcohol-based
0 g0 g0 g1 kcal
Raspberries, fresh
0.3 g0.1 g0 g3 kcal
Total per serving, 1 piece
2.5 g4.5 g7.2 g115 kcal
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Dearna Bond
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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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Comments (5)

So how much coconut butter do I need EXACTLY??????????    1 CUP AND 2 TBSPS OF COCONUT BUTTER??????   you talk about 3 cups and then grams and say 4 cups but i can easily buy coconut butter here in CANADA so in grams how much coconut butter do I need????????????????


To clarify:
A) You need 4 cups desiccated fine coconut (360 g/ 13.5 oz) OR
B) 1 cup of desiccated coconut (the part that is kept aside in step one PLUS 1 cup + 2 tablespoons (270 g/ 9.5 oz) of coconut butter - This is instead of the 3 cups of desiccated coconut (also weighing 270 g/ 9.5 oz) in case you want to skip the blending.


I think it's pretty obvious 🤦‍♀️🤷‍♀️ Are all those ??? and caps really necessary???🙄


I love raspberry ANYTHING and this looks superb! I am going to have to give this a whirl someday!


Thank you Kimmy, I hope you like it! 😊