Method

1. Stir raspberries and sugar in a medium-sized saucepan over a high heat until sugar dissolves. Bring to the boil then reduce heat and simmer, uncovered, for about 5 minutes or until mixture thickens slightly. Transfer to a small bowl and refrigerate until cold.

2. Meanwhile, beat thickened cream in a small bowl with an electric mixer until firm peaks form. Add coconut cream and beat just enough to combine. Transfer mixture to a large bowl.

3. Fold raspberry mixture through the cream mixture until just rippled through. Spoon mixture into ice block moulds, then insert ice block stick. Freeze for about 4 hours or until set.

4. Remove blocks from the freezer and leave to stand for 5 minutes before removing from the moulds.