Frozen Coconut Cream Blocks
A creamy frozen dessert.
This recipe freezes coconut cream into handy blocks using ice cube trays or muffin tins. You can pop out a few cubes to blend into a creamy frozen dessert at any time — or nibble the cubes as they are for a firmer, more icy treat. You can even stick little sticks in before freezing to turn them into mini ice-lollies!
Why Freeze in Cubes?
- Easy to portion and store.
- Quicker to freeze and to soften.
- Perfect to drop into a blender for a creamy, soft-serve texture.
- Or enjoy as is, as a firm frozen snack.
Ingredients (makes ~12–16 cubes or ~6 muffin-sized blocks)
- 200 ml coconut cream (thick, chilled)
- 1 tbsp honey or maple syrup (to taste)
- ½ tsp vanilla extract
- 75 g fruit, mashed or diced (optional)
- Pinch of sea salt (optional)
Method
- In a bowl, whisk together coconut cream, sweetener, vanilla, and salt until smooth.
- Fold in fruit if using.
- Spoon evenly into ice cube trays or muffin tins lined with paper cases.
- Optional: for ice-lollies, stick small lolly sticks into each cube before freezing.
- Freeze for 2–3 hours, until solid.
To Serve
- Blended: Pop a few cubes straight into a blender or food processor and blitz until creamy and soft-serve in texture. Scoop into bowls and enjoy immediately.
- As is: Take a cube or two out of the freezer, leave for 2–3 minutes to soften slightly, and eat like a firm frozen snack.
- Ice-lolly: If you added sticks before freezing, just pull out and eat like a mini lolly — it will be firm and a little icy, but still creamy.
Tips
- Use the thickest coconut cream you can find — chill the tin overnight and scoop the top if needed.
- Store the cubes in a freezer bag or airtight container once frozen, to keep them fresh.
- For even creamier results, add a splash of extra coconut cream or avocado when blending.
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