4-Ingredient Pineapple Mango + Coconut Ice blocks

V - GF - DF - RSF - NF - EF

Makes 10 ice-blocks


2 cups frozen mango

2 cups fresh pineapple chunks

400g vanilla coconut yoghurt (I used Cathefral Cover Vanilla Bean Chia Coconut Yoghurt)

2 tsp brown rice-syrup (optional)


  1. Place the pineapple and mango in the a blender and process until smooth, add a little water or coconut water if you have it if the mixture appears thick.

  2. Fill up the ice-block molds 2/3 with the mixture.

  3. Then add the coconut yogurt to the blender and add brown rice syrup, pulse a few times.

  4. Top up each mold with the coconut yoghurt mixture.

  5. Freeze overnight, and then they are ready to enjoy any time of the year!


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