Coconut Berry Ice Blocks
- Stir raspberries and sugar in a medium saucepan over low heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for about 5 minutes or until mixture thickens slightly. Transfer to a small bowl; refrigerate until cold.
- Meanwhile, beat thickened cream in a small bowl with an electric mixer until firm peaks form. Add coconut cream; beat only until combined. Transfer mixture to a large bowl.
- Fold raspberry mixture through cream mixture until rippled. Spoon mixture into 1/3-cup (80ml) ice-block moulds; insert sticks. Freeze for about 4 hours or until set.
- Remove moulds from freezer and stand for about 5 minutes before removing ice-blocks.