Berry and Coconut Cream Icy Poles Recipe

written by Danielle Minnebo

Berry and Coconut Cream Icy Poles Recipe

Credit: Danielle Minnebo

You can use any fruit you like in this recipe, which would work beautifully with frozen mango and pineapple.

Serves: 6



  • 2 cups frozen organic berries
  • 2 tbsp coconut palm sugar
  • ½ cup coconut milk
  • ¼ cup water
  • ½ cup coconut milk
  • ½ tsp vanilla bean powder
  • 1 tbsp coconut palm sugar
  1. Add frozen berries, 2 tbsp coconut palm sugar, coconut milk and water to food processor. Blend for 1 minute until smooth and creamy. Spoon into icy pole moulds, making sure to only fill by ⅔. Leave ⅓ for cream mixture.
  2. Add coconut milk, vanilla bean powder and coconut palm sugar to small jug and mix with spoon until combined. Pour into each icy pole mould and set in freezer for 8 hours.
  3. Note: It’s important the berries you use are frozen, as it helps create the distinct layer between the berries and cream. If the berries are fresh the layer will be too runny and when you add the cream layer it will all mix together. It will still taste fantastic but it won’t look as pretty!

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Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.