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Step 1

Open the 4 cans of refrigerated coconut milk and scoop the creamy solids into a blender .

Step 2

Add sugar and 1 can room temperature coconut milk to the blender and blend on High until well combined.

Step 3

Measure out ¼ cup of the coconut milk mixture and pour into a small bowl or cup and set aside.

Step 4

Evenly distribute the remaining coconut liquid between 4 small bowls or cups. Set aside

Step 5

Pour the cup containing the ¼ cup of coconut milk into a clean blender along with the orange juice concentrate and raspberries on tablespoon at a time.

Step 6

Blend on High until smooth, add more raspberries until the desired colour of orange is reached.

Step 7

Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Step 8

In a clean blender add the coconut milk from one of the remaining 4 cups along with ½ cup raspberries.

Step 9

Blend on High until smooth.

Step 10

Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Step 11

In a clean blender add the coconut milk from one of the remaining 3 cups along with 2 caps of spirulina.

Step 12

Blend on High until smooth, and add more caps of spirulina until desired green colour is reached.

Step 13

Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Step 14

In a clean blender add the coconut milk from one of the remaining 2 cups along with ¼ cup blueberries.

Step 15

Blend on High until smooth, and add more blueberries as needed until desired purple colour is reached.

Step 16

Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Step 17

In a clean blender add the last cup of coconut milk along with 1 cup frozen mango.

Step 18

Blend on High until smooth.

Step 19

Pour into a bowl and place in the freezer for 30 mins to 1 hour or until thickened, or scoop-able.

Step 20

Once all the colours have hardened slightly, alternating, scoop each colour into an 8x4 in loaf pan or casserole dish until you've run out of colours.

Step 21

Tap the loaf pan on the counter to remove any air bubbles.

Step 22

Cover the loaf pan with food safe wrap, or plastic wrap and place in the freezer for 3-4 hours.

Step 23

Once frozen, scoop and serve!