Easy Blackberry-Coconut Popsicle Recipe

Summer Recipe for Blackberry-Coconut Iceblocks

Prep 15 mins (plus freezing time)
Makes 8


1kg vanilla-flavoured coconut yoghurt
100g rice malt syrup
125g David Jones Blackberries
Juice of ½ lime
David Jones Blackberries, extra, to serve
Lime wedges, to serve


1 Place yoghurt and 70g rice malt syrup in a large bowl and whisk until smooth and combined.

2 Place the blackberries, lime juice and remaining 30g rice malt syrup in a blender. Blend until smooth. Fold through yoghurt mixture to form a ripple effect.

3 Spoon the yoghurt mixture into 8 x 125ml-capacity popsicle moulds. Insert iceblock sticks. Place in freezer overnight.

4 Dip moulds in hot water and gently pull on the stick to remove iceblocks from moulds. Serve with extra berries and lime wedges.

Check out this Choc-cherry ripple ice-cream cake