Pina colada fro-yo2017-04-12
- Servings : 4-6
- Cook Time : 10m
- Ready In : 40m
- 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
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.
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.
Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.
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This information is per serving.