We’re smack bang in the middle of summer in Sydney, and I am a strong advocate that no one, not even the digestively challenged, should go without ice cream or ice blocks. So when I saw FODShop stocked Global Organics Coconut Milk, I had a lightbulb moment. These coconut milk and raspberry ice blocks are delicious, refreshing and low FODMAP. As an added bonus, they’re also quite healthy!
Summers in Australia can be pretty brutal. Temperatures of 40 degrees celsius and above, hot winds and, in my case, the possibility of work and living conditions void of air conditioning which leads to sleepless nights. But my favourite memories of summer usually involved an ice block. A Callipo at the zoo with my grandparents leading to lemony, sticky fingers, or the lucky dip of the Splice box passed around after dinner when you’re still sitting on the couch in your wet swimmers.
It’s a ridiculously easy recipe, and many of you may have already seen it on my Instagram. Not only that, but you could mix it up with any fruit you can safely tolerate and have a bunch of different flavours ready to go!
As always, despite this not being a sponsored post, I do want to give a shout out to FODShop for being such an amazing resource for those with dietary requirements. To finally have a site with such a comprehensive inventory in Australia is a dream come true. They’re always adding new products to the site and connecting with nutrition professionals all over the world.
Coconut and Raspberry Ice Blocks
- 1 can Global Organics Coconut Milk
- 1 tsbp maple syrup
- 1/2 cup raspberries fresh or frozen
Drop some raspberries into your ice block moulds.
In a blender, combine coconut milk, maple syrup and raspberries. You can make your ice blocks ombre by dividing the milk and mixing different amounts of raspberries into it.
Pour the mixture into the moulds and insert the ice block sticks.
Freeze for around an hour or until solid.