Coconut berry ice blocks

  • 20 mins cooking
  • Makes 16 Item
  • Print


Coconut berry ice blocks
  • 300 gram frozen raspberries
  • 1/2 cup (110g) caster sugar
  • 2 cup (500ml) thickened cream
  • 2 cup (500ml) coconut cream
  • 16 ice block sticks


Coconut berry ice blocks
  • 1
    Stir raspberries and sugar in a medium saucepan over heat until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.
  • 2
    Meanwhile, beat thickened cream in a small bowl with electric mixer until firm peaks form. Add coconut cream, beat only until combined. Transfer mixture to large bowl.
  • 3
    Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into ⅓-cup (80ml) ice block moulds, then insert stick. Freeze about 4 hours or until set.
  • 4
    Remove blocks from freezer. Stand about 5 minutes before removing from moulds.

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