Coconut milk ice blocks
I was inspired to make these by some coconut milk ice blocks I bought from the supermarket while our stuff was still in transit from New Zealand. The bought version were really yummy but did have quite a bit of added sugar. Freddie rated our creation quite delicious, in fact he couldn’t wait for them to freeze into ice block shapes and licked the mixer clean!
The recipe contains no refined sugar. The coconut milk is high is saturated fatty acids an easy source of energy, the main source is lauric acid. A fatty acid that helps fight against bacteria and viruses and also helps promote brain development. Interestingly breast milk is the only other natural source of lauric acid.
Not only are they delicious and healthy they really only take a couple of minutes to prepare. I used an ice cream maker to freeze them initially but you could freeze them straight in the ice block moulds or in a plastic container. The advantage of using an ice cream maker is that you don’t get any ice crystals.
We made our coconut milk ice blocks berry and banana flavoured but I think both pineapple and mango would also really work well.
The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. On many islands coconut is a staple in the diet and provides the majority of the food eaten.
Nearly one third of the world’s population depends on coconut to some degree for their food and their economy. Among these cultures the coconut has a long and respected history.
Read more about the health benefits of coconuts here.
Munch Mum, Kate Day
- 1 can coconut milk
- 1 medium banana
- 1 cup frozen berries
- Blend the ingredients in a food processor.
- Place into the ice cream maker and freeze.
- Spoon into ice block moulds and freeze for at least 6 hours.
Includes freezing time.