Raspberry, Lychee and Coconut Ice-blocks

Summer has been brutal in Sydney this year, so I've been spending most of my time under cold running water, with a fan in my face, eating ice-blocks. These ones are lower in sugar than many store bought varieties, and require only as much energy as a hot, grumpy and dehydrated person can afford to expel. Change up the fruit and create your own twist!


  • 1/3 cup coconut cream mixed with
  • 1/2 tbs agave
  • 1 1/3 cup coconut water
  • 1 cup frozen raspberries
  • 1/2 cup tinned lycees
  • 1 tbs agave


  • In a small bowl, combine coconut cream and agave.
  • Pour mixture evenly into ice-cream moulds, filling just the end of each one.
  • Using a handheld mixer or food processor, ombine coconut water, raspberries, lychees and agave in a medium sized bowl until smooth.
  • Place moulds in the freezer for approximately 30 minutes, or until firm.
  • Pour raspberry mixture evenly into ice-cream moulds, and place back in the freezer for at least 2 hours.
  • Once ice-blocks are hard to the touch, remove from moulds and enjoy!

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