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.
Servings: 6 iceblocks
- ½ cup cherries seeds removed, roughly chopped
- ½ cup blueberries
- ½ cup coconut milk
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.
Saturated fat 3g