INGREDIENTS
2 tbls gelatine powder
½ cup ice cold water
¾ cup erythritol
½ cup boiling water
1 tsp vanilla essence
dessicated toasted coconut
METHOD
Mix the gelatine and the cold water together. Leave to stand. Place the water and the sweetener in a small pot and bring to the boil. Turn the heat down to a simmer. Stir until the sweetener is completely dissolved and simmer for five minutes. Bubbles must be visible. Remove from hot plate and stir in the gelatine and vanilla essence. Leave to cool completely. Using an electric whisk, whisk the mixture until it turns white and fluffy. Transfer to a brownie pan and place in the fridge to set for about 45 minutes. Remove when set and cut into small squares. Coat the squares one by one in toasted coconut. To toast the coconut place a cup of coconut in a good quality frying pan and toast on a medium heat to desired colour stirring frequently.
Recipe courtesy my friend Cathy Le Roux
