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Custard Apple, Passionfruit and Coconut Ice Blocks

This gorgeous recipe by Christina Soong-Kroeger makes eight 100ml ice blocks.


  • 280ml water

  • ¾ cup caster sugar (170 grams)

  • 350 grams ripe custard apple flesh (approximately 1 custard apple)

  • 120ml passion fruit pulp (no seeds)

  • 120ml coconut cream


  • 1.

    Make up sugar syrup by placing water and sugar in a small saucepan and bringing to the boil. Stir to dissolve sugar then turn off heat and leave to cool.

  • 2.

    Blend custard apple in a processor until completely smooth, and then mix blended custard apple with half of the sugar syrup.

  • 3.

    Evenly spoon custard apple mixture into eight 100ml ice block moulds. Insert ice block sticks and then freeze moulds for four hours.

  • 4.

    Mix 120mls passion fruit pulp with 3 tablespoons (45 mls) of the remaining sugar syrup and pour into four of the moulds.

  • 5.

    Mix 120mls coconut cream with 3 tablespoons (45 mls) of the remaining sugar syrup and pour into the remaining four moulds.

  • 6.

    Freeze for another four hours.


Many thanks to Custard Apples Australia for this great recipe.

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