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Pina colada fro-yo
dessert recipes | Makes 4-6
1. Add the yoghurt and frozen fruit to a food processor and blitz until smooth. Then 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.
Recipe Phillippa Spence
Photo Sam Stowell
from Issue 51
ingredients 250g Greek-style coconut yoghurt
500g frozen tropical fruit, such as pineapple, mango and banana, chopped
75g dried tropical fruit, finely chopped
46 ice cream cones, to serve