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 a short note to say much I have enjoyed drinking the lemon juice. Sarah & Dwayne on 2GO breakfast show talk about it all the time, so thought I would try it it's very refreshing & full of flavour. Thanks for making such a good product as I don't normally drink juice but this is dif...

Maureen S
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