Raspberry, Lychee and Coconut Ice-blocks

Desserts, Healthy and Raw | February 3, 2017 | By

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Raspberry, Lychee and Coconut Ice-blocks
Serves 4
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!
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Prep Time
10 min
Total Time
2 hr 30 min
Prep Time
10 min
Total Time
2 hr 30 min
Ingredients
  1. 1/3 cup coconut cream mixed with
  2. 1/2 tbs agave
  3. 1 1/3 cup coconut water
  4. 1 cup frozen raspberries
  5. 1/2 cup tinned lycees
  6. 1 tbs agave
Instructions
  1. In a small bowl, combine coconut cream and agave.
  2. Pour mixture evenly into ice-cream moulds, filling just the end of each one.
  3. Using a handheld mixer or food processor, ombine coconut water, raspberries, lychees and agave in a medium sized bowl until smooth.
  4. Place moulds in the freezer for approximately 30 minutes, or until firm.
  5. Pour raspberry mixture evenly into ice-cream moulds, and place back in the freezer for at least 2 hours.
  6. Once ice-blocks are hard to the touch, remove from moulds and enjoy!
Sweetlancey https://sweetlancey.com/

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