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Coconut and avocado iceblocks

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Cool down from the heat with these easy Coconut and avocado iceblocks. Drizzled in dark chocolate, they’re guaranteed to keep the troops satisfied.

  • Makes4
  • Prep time15 minutes, + freezing & 5 mins cooling time
Coconut and avocado iceblocks


  • 2 avocados, peeled, stoned, coarsely chopped
  • 400ml can coconut cream
  • ⅓ cup (80ml) maple syrup
  • 100g dark chocolate
  • 1½ tbs coconut oil
  • Crumbled frozen raspberries, to decorate
  • Shredded coconut, to decorate
  • Allen's Freckles chocolate, chopped, to decorate

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the avocado, coconut cream and maple syrup in a blender or food processor. Blend or process until smooth and well combined. Pour mixture evenly among ten 1/3-cup (80ml) iceblock moulds. Insert iceblock sticks. Place in freezer for 6 hours or until firm.
  2. Step 2

    Line a baking tray with baking paper. Remove the iceblocks from the moulds and place on the lined tray. Return to freezer. Stir the chocolate and oil in a small heatproof bowl over a pan of simmering water until mixture melts and is well combined. Set aside for 5 mins to cool.
  3. Step 3

    Remove iceblocks from the freezer. Transfer the chocolate mixture to a sealable plastic bag. Cut off a corner and pipe the chocolate mixture over the iceblocks. Sprinkle with raspberry, coconut and chocolate decorations. Freeze until set.