About the Recipe
Ice blocks made from coconut cream offer a rich, dairy-free alternative packed with healthy fats, particularly medium-chain triglycerides (MCTs), which can support energy production and metabolism. Coconut cream is also a good source of lauric acid, known for its antimicrobial and immune-boosting properties. These ice blocks provide a natural creaminess without the need for artificial additives, making them a cleaner and more nourishing treat. Additionally, they can be naturally sweetened with ingredients like fruit or maple syrup, reducing refined sugar intake. Their hydrating and refreshing qualities make them a perfect way to cool down while still nourishing the body.
Ingredients
1 cup Kara coconut cream (or organic coconut cream)
1 ripe banana
1 free-range egg yolk
1/4 raw cocao
4 tbsp pure maple syrup
Preparation
Step 1
Cut the banana into slices and add to a blender with the remaining ingredients until smooth.
Pour evenly into ice-block moulds.
Place on a flat surface in the freezer - this can take up to 4-6 hours.
Enjoy