Berry iced yogurt is made with coconut cream and yogurt, for a delicious gluten free and dairy-free dessert
- 160g can coconut cream
- 375ml (13fl oz) coconut milk yogurt
- 3tbsp icing sugar
- 300g (10oz) mixed frozen berries
You’re likely to have most of the ingredients anyway, but even if you don’t they’re not too expensive to buy, making this light pudding a really cost effective dessert recipe to go to if you’re entertaining a large crowd. You will need to leave it to freeze overnight, but there isn’t much prep involved so it’s quite quick to throw together initially.
This recipe makes enough frozen berry yogurt for eight people, so it’s a great crowd pleaser that can be brought out at dinner parties or family gatherings. Plus it’s a great light alternative if you’d rather not serve the kids ice cream.
You can keep it in the freezer for up to a month too so it’s a great treat to stash away when you get a sweet craving in the future – just don’t tell the rest of the family it’s there if you want to keep it to yourself!
- Whisk the coconut cream, yogurt and icing sugar together until smooth. Stir in the berries and crush them slightly. Turn into a container and freeze until firm, preferably overnight. Allow to soften at room temperature for 30 minutes before serving.
This amazing recipe is gluten free, dairy free and low sugar! For more food intolerance recipes, tips and advice download a copy of Eating Smart magazine.
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