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one.twenty-five litres vanilla (Recipes by ingridients vanilla) ice-cream, softened fiftyg sachet coconut milk (Recipes by ingridients coconut milk) (Recipes by ingridients milk) powder three/four cup pineapple juice three/four cup lemon (Recipes by ingridients lemon) and lime mineral water about two tablespoons lime juice Lime rind strips and toasted coconut flakes, to serveStep one Grease an eight-hole, three/four cup-capacity mini loaf pan. Line each hole with baking paper, allowing a threecm overhang at long ends. Step about two Place ice-cream and coconut milk (Recipes by ingridients coconut milk) (Recipes by ingridients milk) powder in a bowl. Stir to combine. Pine-lime Coconut Blocks Recipe. Spoon into prepared pan holes. Smooth tops. Cover with plastic wrap. Freeze for eight hours or until firm. Step three Meanwhile, combine pineapple juice, mineral water and lime juice in a jug. Pine-lime Coconut Blocks Recipe. Cover. Refrigerate until needed. Step four Remove pan from freezer. Spoon pineapple mixture over ice-cream loaves. Freeze overnight or until firm. Step about five Remove from freezer. Pine-lime Coconut Blocks Recipe. Set aside for about fifteen minutes. Pine-lime Coconut Blocks Recipe. Remove from pan. Pine-lime Coconut Blocks Recipe. Top with lime rind and coconut flakes. Pine-lime Coconut Blocks Recipe. Serve..
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