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Piña colada fro-yo


Piña colada fro-yo

Coconut yoghurt & tropical fruit

Coconut yoghurt & tropical fruit

Serves 4 to 6

Cooks In5 minutes plus freezing

DifficultySuper easy

Nutrition per serving
  • Calories 583 29%

  • Fat 36.9g 53%

  • Saturates 17.4g 87%

  • Sugars 7.5g 8%

  • Protein 25.3g 51%

  • Carbs 37.4g 14%

Of an adult's reference intake

Ingredients

  • 250 g Greek-style coconut yoghurt
  • 500 g frozen chopped tropical fruit, such as pineapple, mango, banana
  • 75 g dried tropical fruit
  • 4-6 ice cream scones

Recipe From

Jamie Magazine

By Phillippa Spence

Method

  1. Add the yoghurt and frozen fruit to a food processor and blitz until smooth, then finely chop and fold through most of the dried fruit, saving some to serve.
  2. Spoon the mixture into a piping bag with a large star-shaped nozzle, then freeze for about 30 minutes, or until frozen but still soft.
  3. Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.

Watch the video: Baby Alice - Piña Colada Boy (October 2020).