1.Pour coconut cream into a small saucepan; split vanilla bean lengthways, scrape seeds into pan. Bring to the boil; remove from heat, strain into a small jug. Cool.
2.Divide mixture between the ice-block moulds. Freeze for 2 hours or until solid.
3.Combine sugar and the water in a small saucepan, stirring over high heat until sugar is dissolved; bring to the boil. Reduce heat; simmer for 1 minute.
4.Blend or process mango and hot sugar syrup until smooth; cool.
5.Pour mango mixture into moulds. Cover moulds tightly with plastic wrap, push sticks through plastic into mango mixture until three-quarters of the way into ice-block. Freeze overnight.
6.Blend or process biscuits until fine crumbs. Serve ice-blocks with bowls of biscuit sand for dipping.
You need eight ½-cup ice-block moulds and eight ice-block sticks. You can add 1 teaspoon of vanilla bean paste, rather than the vanilla seed, if you like.Note