JUNE COHORT OPEN · $130 · DOORS CLOSE SUNDAY 21 JUNE 11PM
RESERVE — $130
Menu title
This section doesn’t currently include any content. Add content to this section using the sidebar.
Add description and links to your promotion
Your headline
Image caption appears here
Your product's name
$49.00
Add your deal, information or promotional text
Rated 3.3 stars by 19 users
Snacks
4-5
5 minutes
1 x 400ml can coconut cream
1 tablespoon rice malt syrup
1/3 cup desiccated coconut
1 cup diced, frozen mango
Blend coconut cream, rice malt syrup and coconut in a blender or using a stick blender and pour into ice-cream moulds until they’re one-third full.
Freeze for one hour. Add the mango to the remaining coconut mixture and blend.
Top up the moulds with the mango mixture, insert the sticks and freeze for at least 4 hours.
Tricky Tip: For some extra crunch add a sprinkle of chopped macadamia nuts after pouring in 1/3 of the coconut cream mixture.
No ultra-processed nonsense. Just real ingredients.
No weird powders required. Unsubscribe anytime.
While you're here — what brought you to IQS? We'll point you at what fits.
Leave a comment (all fields required)