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.

Hi, Just wanted to congratulate you on your fantastic juice. My 18 year old son says the orange and mango is the best he has ever had, as well as the orange. Have you considered doing an orange and lemon? I used to have this overseas and it is very refreshing, as long as the mix with the lemon is...

Sharyn Millar
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