These tropical iceblocks are such a fun and easy way to incorporate more fruit into your child’s diet. Making them yourself means you can also limit how much added sugar or sweetener gets used, as most store-bought iceblocks are full of refined sugars. This recipe does not contain any added sweeteners as the fruit I’ve used is sweet enough.
Makes: 6 iceblocks
=R1=
Servings
6
Prep time
Cook time
Recipe
Ingredients
- First layer
- 120g frozen passionfruit pulp
- 100g frozen mango pieces
- 50g coconut yoghurt
- ½ banana
- 3 tbs water
-
Second layer - 200g frozen pineapple
- 50g coconut yoghurt
- ½ banana
- 3 tbs water
Method
- Prepare iceblock moulds and set aside.
- Place ingredients for first layer into food processor and blend for 2 mins until smooth. Divide mixture between moulds, filling each halfway.
- Add ingredients for second layer to food processor and blend until smooth. Top up each iceblock mould with mixture. Place stick and lid on each iceblock and put in freezer overnight.
- These will keep very well in the freezer for up to 1 month.
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