Clare Kelly

Coconut berry ice-blocks

Clare Kelly

PREP + COOK TIME 15 MINUTES (+ REFRIGERATION & FREEZING) 

MAKES 16

300g frozen raspberries

½ cup (110g) caster sugar

2 cups (500ml) thickened cream

2 cups (500ml) coconut cream

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

2  Beat thickened cream in a small bowl with an electric mixer until firm peaks form. Add coconut cream; beat only until combined. Transfer mixture to a large bowl.

3  Fold raspberry mixture through cream mixture until rippled through. Spoon into ice-block moulds; insert ice-block sticks. Freeze for 4 hours or until set.

4  Remove ice-blocks from freezer; stand for 5 minutes before removing from moulds. Serve ice-blocks with fresh raspberries over ice, if you like.