Strawberry & Coconut Cream Ice Blocks Recipe & Photography by Sarah Cooper @Scoopitup
Blend Cocount Cream & Strawberries until smooth and place into ice block moulds.
Freeze overnight.
Dip into coconut yoghurt and rose petals to serve!
Or even some white chocolate (vegan or traditional) for an extra little indulgence.
Ingredients
Directions
Blend Cocount Cream & Strawberries until smooth and place into ice block moulds.
Freeze overnight.
Dip into coconut yoghurt and rose petals to serve!
Or even some white chocolate (vegan or traditional) for an extra little indulgence.
Notes
Take 2 awesome ingredients – fresh Queensland Strawberries and Coconut Cream, blend and freeze. Instant creamy tropical ice blocks. Well almost instant!
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Recipe developed & photographed by Sarah Cooper