Method
Step 1:
Place the raspberries and caster sugar in a saucepan and heat until they become soft.
Step 2:
Mash the berries and then pass them through a sieve to make a raspberry syrup.
Step 3:
Mix together the condensed milk, vanilla bean paste and coconut yoghurt then pour the raspberry syrup over the top and run a skewer through the mix to create a ripple effect.
Step 4:
Pour into a 2lb loaf tin and freeze. When serving, sprinkle with raspberries and flaked coconut.
Ingredients
MetricImperial
For the Yoghurt
- 150g Raspberries
- 40g Billington's Unrefined Golden Caster Sugar
- 900g Yoghurt (coconut flavour)
- 397g Condensed milk
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
For the Topping
- Handful Fresh raspberries
- Handful Coconut flakes
Utensils
- Saucepan
- Sieve
- Loaf tin
Nutritional Information
per 225g- 424cal Energy
- 16g Fat
- 11g of which Saturates
- 59g Carbohydrates
- 56g of which Sugars
- 9.8g Protein
- 0.2g Salt
Recipe Reviews
A refreshing way to finish a meal
Ingredients
MetricImperial
For the Yoghurt
- 150g Raspberries
- 40g Billington's Unrefined Golden Caster Sugar
- 900g Yoghurt (coconut flavour)
- 397g Condensed milk
- 1 tbsp Nielsen-Massey Vanilla Bean Paste
For the Topping
- Handful Fresh raspberries
- Handful Coconut flakes
Utensils
- Saucepan
- Sieve
- Loaf tin
Nutritional Information
per 225g- 424cal Energy
- 16g Fat
- 11g of which Saturates
- 59g Carbohydrates
- 56g of which Sugars
- 9.8g Protein
- 0.2g Salt