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Tropical iceblocks

written by Danielle Minnebo

vegan gluten-free eatwell

Tropical iceblocks

Tropical iceblocks

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

Ingredients

Method

  • 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
  1. Prepare iceblock moulds and set aside.
  2. Place ingredients for first layer into food processor and blend for 2 mins until smooth. Divide mixture between moulds, filling each halfway.
  3. 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.
  4. These will keep very well in the freezer for up to 1 month.




  

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.

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