Added to your Cart
-
PREPARTION TIME:
10
MIN
- COOKING TIME: 2 HR 30 MIN
Raspberry, Lychee and Coconut Ice-blocks
Summer has been brutal in Sydney this year, so I've been spending most of my time under cold running water, with a fan in my face, eating ice-blocks. These ones are lower in sugar than many store bought varieties, and require only as much energy as a hot, grumpy and dehydrated person can afford to expel. Change up the fruit and create your own twist!
Ingredients
- 1/3 cup coconut cream mixed with
- 1/2 tbs agave
- 1 1/3 cup coconut water
- 1 cup frozen raspberries
- 1/2 cup tinned lycees
- 1 tbs agave
Instructions
- 1In a small bowl, combine coconut cream and agave.
- 2Pour mixture evenly into ice-cream moulds, filling just the end of each one.
- 3Using a handheld mixer or food processor, ombine coconut water, raspberries, lychees and agave in a medium sized bowl until smooth.
- 4Place moulds in the freezer for approximately 30 minutes, or until firm.
- 5Pour raspberry mixture evenly into ice-cream moulds, and place back in the freezer for at least 2 hours.
- 6Once ice-blocks are hard to the touch, remove from moulds and enjoy!
Comments (0)