Pineapple and coconut iceblocks

These tropical treats need just three every day ingredients for the ultimate summer snack.

  • 15 mins preparation
  • 8 hrs marinating
  • Makes 8
  • Print


Pineapple and coconut iceblocks
  • 4 canned pineapple rings
  • 400 gram softened vanilla ice-cream
  • 1/2 cup shredded toasted coconut


Pineapple and coconut iceblocks
  • 1
    Halve pineapple rings and divide between 8 x 100ml iceblock moulds (pressing up against edge).
  • 2
    In a bowl, combine vanilla ice-cream and coconut.
  • 3
    Spoon mixture into moulds, taking care not to disturb pineapple. Gently tap moulds on bench. Insert sticks. Freeze overnight until firm.


Fill icy pole moulds only 3/4 full to allow room for expansion during freezing. No iceblock moulds? You can use disposable cups instead. Tap mould gently on the bench to remove any air bubble before freezing. Briefly dip base of moulds in warm water for easy removal.

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