Jamie drizzling honey on top of a fig tart

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Pina colada fro-yo
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Piña colada fro-yo

Coconut yoghurt & tropical fruit

Pina colada fro-yo
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5 mins plus freezing
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

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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