Coconut Cream Ice Blocks

These are so easy and there are so many combinations that you can create using coconut cream as the creamy base.  Here are some that I have tried at home:

For each of the following combinations put the two ingredients in the blender.  Once blended, pour into paper cups about half full.  Each of the above makes about three serves.  Put a large wooden icy pole stick in the middle and freeze.

• 1 Cup Coconut Cream with 3/4 Cup Chopped Strawberries
• 1 Cup Coconut Cream with 3/4 Cup Chopped Mango
• 1 Cup Coconut Cream with 3/4 Cup Chopped Pineapple
• 1 Cup Coconut Cream with 3/4 Cup Raspberries
• 1 Cup Coconut Cream with 3/4 Cup Chopped Banana
• 1 Cup Coconut Milk with 3/4 Cup Chopped Banana and 3 Tsp Raw Cacao.

After Blending, stir through 1 Tsp  Cacao Nibs

TIP: When you first put them in the freezer the icy pole stick may not stay straight in the middle.  After you have been freezing them for about half an hour, move all the sticks so that they straight in the centre of the cups.

I purchased large icy pole sticks from the Riot art and craft shop as this size is a bit sturdier for the ice blocks.

Recipe by Naturopath Amanda O’Dwyer