Cherry Blueberry Coconut Iceblocks

Name: Cherry Blueberry Coconut Iceblocks
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Ingredients: ½ cup cherries (seeds removed, roughly chopped); ½ cup blueberries; ½ cup coconut milk

With only 3 basic ingredients these low calorie, real-food cherry blueberry coconut iceblocks will keep you cool this summer. Plus, you can have lots of fun and get creative experimenting with different layering methods to create a feast for the eyes as well.

jump to recipe

About this Recipe

By: Erin O’Neill – Accredited Practising Dietitian

Back when I was in primary school (a little while ago now) I remember they sold “icy cups” at the tuckshop for 20 cents. Back then they were just frozen cordial in a plastic cup with a paddle pop stick frozen inside as a handle.

In an effort to bring back fond memories from my childhood of sitting in the school playground sucking on my lump of ice with frozen sugar water dripping down my arms I’ve fancied the concept up a bit.

These cherry blueberry coconut iceblocks are my grown-up version of the “icy cup.” Enjoy!

Servings

6

Ready In:

4 hours 20 minutes

Skill Level:

Easy

Good For:

Snack, Dessert

Ingredients

1/2 cup cherries (pitted, roughly chopped)
1/2 cup blueberries
1/2 cup coconut milk

Step by Step Instructions

Step 1

Using either iceblock moulds or 90 mL paper cups and paddle pop sticks, insert each stick into the middle of a cherry to anchor it in each cup.

Step 2

Add chopped cherries and blueberries to fill about 3/4 of the cup, around the stick. Fill the rest of the cup with the coconut milk, making sure to leave a gap at the top for the mixture to expand as it freezes. Filling the cup to about 2/3 full should be a good guide to aim for.

Step 3

Place the moulds in the freezer for at least 4 hours or until they are completely frozen. If you try to take them out before they are completely frozen, the stick will come out.

Step 4

Once they are frozen, sit them on the bench for 5 to 10 minutes as this will make it slide out of the mould easier. Enjoy!

If you want to make the iceblock creamier, try blending the fruit and coconut milk in a food processor and dividing it evenly between the moulds.

Print Recipe

Cherry Blueberry Coconut Iceblocks

With only 3 basic ingredients these low calorie, real-food iceblocks will keep you cool this summer. Plus, you can have lots of fun and get creative experimenting with different layering methods to create a feast for the eyes aswell.

Prep Time20 mins

Cook Time4 hrs

Total Time4 hrs 20 mins

Course: Appetizer, Dessert, Snack

Cuisine: American, Mediterranean

Keyword: berries, gut health, iceblock, mediterranean

Servings: 6 iceblocks

Calories: 50kcal

Ingredients

½ cup cherries seeds removed, roughly chopped
½ cup blueberries
½ cup coconut milk

Instructions

Using either iceblock moulds or 90mL cups and paddle pop sticks, insert each stick into the centre of a cherry to anchor it in each cup or mould.
Add chopped cherries and bluberries to fill about ¾ of the cup, around the stick. Fill the rest of the cup with coconut milk.
Place in the freezer for at least 4 hours or until completely frozen.
Once frozen, leave out on the bench for 5-10 minutes to ensure they slice out easily from the cup or mould.
If you'd like to make these creamier, you can blend the berries and milk together in a food processor and divide the mixture evenly between the moulds.