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Pine-lime coconut blocks
Pine-lime coconut blocks
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Prep Time:
865 minutes
Cook Time:
Total Time:
865 minutes
Delicious frozen pineapple-lime coconut ice cream bars to maximize your freezer's potential.
Ingredients:
  • 1.25 litres vanilla ice-cream, softened
  • 50g sachet coconut milk powder
  • 196.88 gm pineapple juice
  • 187.50 ml lemon and lime mineral water
  • 42.00 gm lime juice
  • Lime rind strips, to serve
  • Toasted coconut flakes, to serve
Instructions:
  • Prepare the mini loaf pan by greasing it and lining each hole with baking paper, leaving a 3cm overhang at the long ends.
  • Combine ice cream and coconut milk powder in a bowl. Spoon mixture into prepared pan holes, smoothing the tops. Cover with plastic wrap and freeze for 8 hours or until firm.
  • In a jug, mix together pineapple juice, mineral water, and lime juice. Cover and chill in the refrigerator until ready to use.
  • Take the chilled pan out of the freezer. Carefully top the ice-cream loaves with the delicious pineapple mixture. Freeze for at least overnight until completely firm.
  • Take out of the freezer and let it sit for 15 minutes. Unmold the dessert from the pan and garnish it with lime zest and coconut flakes. Enjoy your delicious dessert.

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