Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 6 x 300ml plastic cups young coconut juice

  3. 1/3 cup (50g) frozen raspberries, plus extra raspberries to garnish

Instructions Jump to Ingredients ↑

  1. Tip coconut juice and flesh into a blender with berries. Blend until almost smooth, then return to containers and seal with lids.

  2. Freeze for at least 4 hours or overnight. Remove from the freezer 2 hours before serving – the juice will thaw into a soft ‘slushie’.

  3. To serve, top each cup with the remaining berries and tuck in straws and a spoon.


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