Coconut Ice Blocks
The days are getting longer and warmer and I am starting to get the urge to dive into the ocean. Ice blocks are a nice way to cool down in summer, they are easy to make and have endless variations. This recipe covers a few of my favourite combos, if you want them to be less creamy substitute the coconut cream for coconut water.
I hope you have a lovely adventure filled summer, and if you don’t have time to make ice blocks pop into your local FreshChoice and try their delicious range of cooling summer treats.
Ingredients
Raspberry & Mint
- ½ cup coconut cream (I love Little Bare Food Company brand)
- 2 tsp maple syrup
- ¾ cup raspberries – fresh or frozen
- 2 mint leaves, finely chopped
Mango & Lime
- ½ cup coconut cream
- 2 tsp maple syrup
- ¾ cup mango – fresh or frozen
- Zest of 1 lime and 1 tsp lime juice
Cranberry, Choc Coconut
- ½ cup coconut cream
- 2 tsp maple syrup
- ¼ tsp vanilla essence
- ¼ cup shredded coconut
- ¼ cup dried cranberries, roughly chopped
- 1 Tbsp cacao powder
Method
Raspberry & Mint
- Blend together coconut cream, maple syrup and ½ a cup of the raspberries.
- Stir through remaining ¼ of raspberries and mint. Taste and add extra maple if desired.
- Pour into ice block moulds and put in the freezer overnight.
Mango & Lime
- Blend together coconut cream, maple syrup and ½ a cup of the mango.
- Dice remaining ¼ cup of mango and stir through mixture with lime zest and juice. Taste and add extra maple if desired.
- Pour into iceblock moulds and put in freezer overnight.
Cranberry, Choc Coconut
- Stir together coconut cream, maple, vanilla, shredded coconut, cranberries and cacao. Taste and add extra maple if desired.
- Pour into ice block moulds and put in freezer overnight.
Handy Tips
These also make great bite sized snacks if you pop them into ice cube moulds and place a toothpick into them to use as a stick.
