Coconut berry ice blocks

ingredients

• Coconut berry ice blocks

  • 300 gram frozen raspberries
  • 1/2 cup (110g) caster sugar
  • 2 cup (500ml) thickened cream
  • 2 cup (500ml) coconut cream
  • 16 ice block sticks

method

• Coconut berry ice blocks

  • 1

    Stir raspberries and sugar in a medium saucepan over heat until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.

  • 2

    Meanwhile, beat thickened cream in a small bowl with electric mixer until firm peaks form. Add coconut cream, beat only until combined. Transfer mixture to large bowl.

  • 3

    Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into ⅓-cup (80ml) ice block moulds, then insert stick. Freeze about 4 hours or until set.

  • 4

    Remove blocks from freezer. Stand about 5 minutes before removing from moulds.