Jamie Oliver

Piña colada fro-yo

Coconut yoghurt & tropical fruit

Piña colada fro-yo

Serves 4 to 6
Cooks In5 minutes plus freezing
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    583
    29%
  • Fat
    36.9g
    53%
  • Saturates
    17.4g
    87%
  • Protein
    25.3g
    51%
  • Carbs
    37.4g
    14%
  • Sugars
    7.5g
    8%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence
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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
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Jamie Magazine
Recipe From

Jamie Magazine

By Phillippa Spence

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Tap For Ingredients

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.

Tip

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Nutrition per serving
  • Calories
    583
    29%
  • Fat
    36.9g
    53%
  • Saturates
    17.4g
    87%
  • Protein
    25.3g
    51%
  • Carbs
    37.4g
    14%
  • Sugars
    7.5g
    8%

Of an adult's reference intake