Any normal person, when faced with a jug of coconut flavoured glacé icing would probably have thrown it away. But, Gemma being Gemma and this being recipeforprocrastination, I had to make something with it. Lurking in my fridge was also the majority of a large tub of natural greek-style yoghurt and half the pineapple I used to make the sweet and sour the other day. Whiz it all together and stick in the freezer and you have a quick but delicious and surprisingly refreshing dessert. Yum! I haven’t given any measurements here as I didn’t use any myself – somewhat a case of trial and error I’m afraid!
Piña Colada Frozen Yoghurt
Natural Greek Yoghurt
A shot of White or Dark Rum (optional)
- Add the coconut cream to the icing sugar until the sugar dissolves. Stir through the lemon zest.
- Remove the skin and core from the pineapple and chop into small dice. Add to the coconut mix, along with any juice from the pineapple. Stir through the yoghurt.
- Chop the mint very finely (I used the mezzaluna) and stir through the yoghurt. Use a hand blender to blend the yoghurt until the pineapple is smooth (or to the consistency you desire). If I had had some rum in the house, I’d’ve poured a little in at this point and stirred it through. Be careful not to add too much though – it will prevent the yoghurt from freezing if the alcohol content is too high!
- Place in a wide, shallow freezer-safe tub (funnily enough, an ice-cream tub is perfect for this…). Remove from the freezer every hour or so, and break up with a fork, to ensure the ice crystals are not too large.
- Serve with your chosen pudding, or as a dessert in its own right in a pretty glass. Add some of your favourite tipple – I poured a large measure of green ginger wine over mine and it was yummy! It melts fairly quickly – so eat it fast!