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 how impressed I am with the quality and flavour of your products. I strongly support local and Australian owned produce and have recommended your juices to many friends on the central coast. Keep on keeping on!

Ross Wellington
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Address
993 George Downes Dr, Kulnura
NSW 2250, Australia

Phone
4376 3200

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