Coconut and fruit iceblocks

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Total Time:
10min
Prep:
10min
Cook:
0min
Serves:
8
Difficulty:
Easy
Ingredients
  • 60 g Strawberries, finely chopped
  • 60 g Raspberries, finely chopped
  • 60 g Blueberries, finely chopped
  • 60 g Kiwifruit, finely chopped
  • 30 g mango, finely chopped
  • 1/3 cup(s) Coconut, water or juice, (80ml)
Instructions

Divide fruit between eight ¼-cup (60ml) capacity iceblock moulds (see tip). Pour in coconut water, leaving a 5mm gap at the top. Insert iceblock sticks (tops). Freeze for 4 hours or overnight. Serve.

Notes
TIPS: We used a mix of strawberries, kiwifruit, mango, raspberries and blueberries but you can use any fruit you like. Iceblock moulds can vary in size. Just ensure that you add enough fruit so the stick is covered when inserted, while leaving a 5mm gap at the top to allow the liquid to expand.

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