Coconut Ice Block- A 🇹🇹Trini Childhood Classic
Did you eat this growing up?
Like having ice cream in an ice block!
These dreamy, creamy blocks are a Trini dessert made with coconut milk and condensed milk. My mom made these all the time when we were growing up. She made the best treats and we absolutely loved these as kids, trying to eat them quickly before they melt, and enjoying the sweet, creamy, coconut taste. Oh, what a delightful and fun treat.
I veganized my moms recipe by switching out the condensed milk for non dairy coconut condensed milk, which gave them an extra rich coconut taste, that's super delicious. I put another twist on this classic and added soursop pulp, and butterfly pea powder to turn these into magical blue coconut ice blocks. The kids went crazy for these...and so did I😉 Coconut milk, soursop and butterfly pea are superfoods you want to incorporate in your diet!
I recently teamed up with Nature Sprout TT, to create a variety of recipes using their Buterfly Pea powder, and to highlight the amazing benefits of this superfood.
Did you know that butterfly pea powder, which comes from the Butterfly Pea Flower, is loaded with health benefits? This flower has been grown and used in Asia for a long time, typically for its health benefits. It contains many antioxidants and healing properties. Used for weight loss, blood sugar control, and improving hair and skin health. Butterfly Pea can also enhance and boost your mood, and help with insomnia and anxiety.
The founder of Nature Sprout, Candice Caruth, was diagnosed with anxiety a few years ago and she can attest to this magical powder's healing porperties. When her doctor prescribed her with xanax, which is a drug that's used to treat anxiety and panic disorders, and also comes with a number of undesirable side effects, one of them being depression. Candice was determined to find a natural route for treating her anxiety, before resorting to this synthetic drug. While researching, she stumbled upon butterfly pea and all of its amazing benefits. She realized it had exactly what she needed and decided to give it a try.
"In addition to using the butterfly pea I began exercising more, deep breathing exercises, meditation and "meat less days." This entire holistic approach ensures that I don't ever have to use a synthetic drug. It took several months (approximately 7 months) for me to overcome these issues. Fom the very first night that I tried a cup of butterfly pea tea, it worked!" - Candice Caruth
Candice continues to practice this and has seen the results of this lifestyle and using butterfly pea. She now organically grows, harvests, and produces this powder 🇹🇹locally.
Visit Nature Sprout TT on Facebook and Instagram to get more information on Butterfly Pea and the many ways you can use this superfood.
See below for the reicpe and step-by-step video.
Magical Blue Coconut Ice Blocks
2 Cups Coconut milk
1 Cup Soursop pulp (you can sub with more coconut milk)
3/4 Cup -1 Cup Coconut Condensed Milk
1 1/4 tsp Butterfly Pea Powder (adjust to suit your preferred colour)
Pinch of Salt
1/4 tsp Pure Vanilla
Pour coconut milk and soursop pulp in a bowl and whisk to combine. (See notes below for making the milk and pulp).
Whisk in coconut condensed milk, vanilla, and a pinch of salt.
Add Nature Sprout Butterfly Pea Powder and whisk until it is fully incorporated and the milk turns blue.
Pour into ice trays and put to freeze. Remove from the freezer when they have fully hardened.
Run the back of your ice trays under the tap to help release the blocks, then give the tray a twist and shake and knock out the blocks.
Serve and enjoy the fun of eating these quickly before they melt 😉
For The Coconut Milk:
I blended approximately 7-8 cups dried coconut pieces, with 3 1/2 Cups water in a high-speed blender for a few seconds then strained it through a cheese cloth. I triple layered my cheesecloth to ensure a smooth consistency. Place in a jug or jar in the fridge until ready to use. Bote: If you don't have a cheesecloth you can use a thin kitchen towel instead.
For The Soursop Pulp:
Scoop out the flesh of the soursop and add it to a bowl. Add a bit of water (this you can average depending on the size of your soursop). Use your hands to mix and squeeze the pulp with the water, then strain the mixture and place in a jug or jar on the fridge until ready to use.