Piña colada fro-yo

Name: Piña colada fro-yo
Total time: 5 min
Yield: 4 to 6
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

Coconut yoghurt & tropical fruit

“Super-quick to prepare, this tropical fro-yo recipe makes a fantastic summer treat, plus it's healthy, too! ”

Serves 4 to 6

Cooks In5 minutes plus freezing

DifficultySuper easy

Jamie Magazine Fruit Alfresco Desserts Puddings & desserts

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

Jamie Magazine

By Phillippa Spence

Tap For Method

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

Tap For Method

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Jamie Magazine

By Phillippa Spence

Tap For Ingredients

Method

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.
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.
Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.