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Cheat’s tropical frozen yoghurt

Cheat’s tropical frozen yoghurt

The best way to stay cool this summer.

  • Serves 6
  • More than 2 hours


  • 1 can (400ml) coconut milk
  • 2 cups (500ml) double cream plain yoghurt
  • 3 Tbsp (45ml) honey
  • ⅔ cup (160ml) fresh granadilla pulp
  • Grated peel of 2 lemons
  • 2 punnets (250g each) pre-cut pineapples
  • Handful fresh mint (⅓ cup), for serving (optional)
  • Fresh coconut, shaved (optional)


  1. Stir coconut milk, yoghurt and honey together.
  2. Pour into ice cube trays and freeze overnight or until set.
  3. Place frozen cubes in a food processor and blitz until smooth.
  4. Pour into a serving bowl and swirl through granadilla pulp and grated lemon peel.
  5. Return to freezer for 45-60 minutes, or until set.
  6. Prepare pineapple skewers according to package instructions.
  7. Serve ice cream with skewers and a sprinkle of mint and coconut, if using.
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