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Export 8 ingredients for grocery delivery
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!