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Coconut, Mango & Xylitol Iceblocks

Sweet, satisfying, and easy to make, these iceblocks are a great summer treat!

Coconut, Mango & Xylitol Iceblocks

Makes 10 iceblocks. You will need iceblock moulds and sticks.

INGREDIENTS:

Mango Puree

  • 2.5 cups of mango chunks, frozen or fresh
  • 1/2 cup pineapple juice

Coconut Puree

  • 1 cup canned coconut milk
  • 2 Tbsp Xylitol
  • 2 Tbsp low-fat yoghurt
  • 2 Tbsp water

 

INSTRUCTIONS:

  1. In a blender or food processor, puree mango chunks and pineapple juice until smooth. Transfer into a bowl and set aside.
  2. In another bowl, combine coconut milk, Xylitol, yogurt, and water.  Stir until well blended.
  3. Pour 2 Tbsp of mango puree into each popsicle mould.  Place in freezer for 15 minutes until almost solid.
  4. Remove moulds from freezer, add 1 Tbsp coconut puree to molds. Place in freezer for 10 minutes.
  5. Remove moulds from freezer, add 1 Tbsp mango puree to molds. Insert iceblock sticks. Place in freezer for 10 minutes.
  6. Remove moulds from freezer, pour remaining coconut puree into moulds and return to the freezer for 4 hours.

 

 

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