Coconut raspberry cream blocks

I recently purchased a Zoku which is a gadget that allows me to make ice creams and ice blocks in a matter of minutes. I am totally addicted! I can now make treats for my family knowing exactly what has gone into them. They are therefore colour, preservative and additive free and I usually make them healthy as well although this recipe is slightly naughty!

Following is a recipe adapted from Gourmet Traveller magazine. The only change I have made was to use rapadura sugar instead of refined white sugar as I'm not a fan of it but I'm sure you could also use honey or coconut sugar for a sugar free version. As I said I used my Zoku but you could quite easily do them in a traditional ice block mould and freeze overnight which is what Gourmet Traveller say to do in their recipe anyway.
Enjoy!

Makes 16 I adapted my recipe for a smaller amount but I will put up full quantities

Serve with fresh raspberries over ice, or with a small bowl of dessicated coconut for dipping (although we did none of this as we are too impatient in this house)

300g frozen raspberries
110g (1/2 cup) rapadura (or caster) sugar
500ml (2 cups) thickened cream
500ml (2 cups) coconut cream
16 ice block sticks

1. Stir raspberries and sugar in medium saucepan over heat until sugar dissolve; bring to the boil. Reduce heat; simmer uncovered, about 5 minutes or until mixture thickens slightly. Transfer to a small bowl; refrigerate until cold.

2. Meanwhile beat thickened cream in small bowl with electric mixer until firm peaks form; add coconut cream, beat only until combined. Transfer mixture to large bowl.

3. Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into 80ml ice block moulds; insert stick. Freeze about 4 hours or until set.

Note to remove from mould take out of freezer for 5 minutes. Wrap each block in damp tea towel until loose.