Homemade Mango and Coconut Ice Blocks

Ingredients

300g coconut yoghurt

1 tablespoon desiccated coconut

½ teaspoon vanilla bean paste or extract

300mL Eastcoast mango nectar juice

Method

In a mixing bowl, add the coconut yoghurt, desiccated coconut and vanilla.

Mix until combined. Spoon the coconut mixture into six ice block moulds and add a pop stick to the centre. Place in the freezer for 30 minutes.

Pour the mango nectar drink into the ice block moulds, and place in the freezer for at least 4 hours to set.

Run the outside of the moulds under cold water to release the ice blocks.

Makes 6.

Just a quick note to say what an amazing Orange Juice you have, I have always bought Daily Fresh for many years, and would most defiantly be recommending your Juice to all my friends and family, we will also be using this in our Canteen at Soccer. Wow what an amazing taste that's all I can say.

JulieAnne Daw
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