Coco Berry Ice Block
Miguel and his two apprentice chefs, Vay and Maddie, make some delicious Summer treats
Air Date: 09 Feb 2018
Recipe by: Miguel Maestre
Prep Time: 5 minutes
Serves: 8, dependent on size of moulds
- Fill moulds with sliced strawberries, blueberries and raspberries.
- Top with coconut water, tapping the mould to ensure all air pockets are filled with liquid.
- Top with foil, insert with pop stick and freeze overnight if possible or until ready to eat.