Pina colada fro-yo

Piña colada fro-yo

Coconut yoghurt & tropical fruit

Pina colada fro-yo

5 mins plus freezing

Super easy

serves 4

nutrition per serving

583

Calories


36.9g

Fat


17.4g

Saturates


7.5g

Sugars


25.3g

Protein


37.4g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Phillippa Spence

Ingredients

250g Greek-style coconut yoghurt

500g frozen chopped tropical fruit, such as pineapple, mango, banana

75g dried tropical fruit

4-6 ice cream cones

Method

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

  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.

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