Coconut Berry FroYo

Coconut Berry FroYo

Ice cream has never been tastier or healthier!

The perfect summer desert to soothe your sunburn, packed with loads of scrummy sweet berries and coconut milk.

I make this for the kids I take care of and they love it, especially as it’s pink as well. I cut up fresh fruit for them on the side and st least that way I’m getting more fibre in their diet that’s not been puréed up!

 Stuck for time? This is so quick to make! BUT needs to be made at least 3 hours ahead of time to give it time to at least semi-set!
Stuck for time? This is so quick to make! BUT needs to be made at least 3 hours ahead of time to give it time to at least semi-set!

Ingredients

1 Canned Coconut Milk (needs to be the solid form) 
250g Frozen Berries
1 tbspn Agave (or honey) 
50g Dark Chocolate
I used clementine segments to garnish, you can use any fruit of choice that’s in season. I’d recommend strawberries, blueberries or banana slices.

Method

1) Spoon the canned coconut milk, frozen berries and agave/honey into a blender and blend until completely smooth. 

2) Spoon into glass ramekins and place in the freezer for 2+ hours. 
I say 2+ because this does taste super nice when semi frozen, it becomes like a light mousey ice cream, but if you want it completely set you need to leave it longer. Just make sure you take it out the freezer around 10-20mins before serving so it can soften. 

3) Just before serving add the fresh fruit on top and sprinkle shavings of dark chocolate. 

Whola! 
Let me know if you try it, and tag/send me your pictures! 

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