Coconut and Cardamom Frozen Yogurt Recipe

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makes: around 8 servings
Prep: 15 min

Nutrition per portion

Calories 278 kCal 14%
Fat 18g 26%
  -  Saturates 16g 80%


  • 2 x 500g pots natural bio yogurt, such as Activia
  • 2 x 400g tins coconut milk
  • 6tbsp maple syrup, plus extra to serve
  • 8-10 cardamom pods, seeds only
  • 1 medium ripe pineapple, peeled and sliced


  • Place the yogurt in a bowl. Spoon the thick coconut cream from the milk and add to the yogurt (save the coconut milk/water for something else). Add the maple syrup and stir. Crush the cardamom seeds with a pestle and mortar until finely ground, then add to the yogurt and stir well.

  • Transfer to a freezer-proof lidded box and freeze for 1 to 2 hours until slushy and frozen around the edges. Whizz in a food processor, return to the box and freeze for 3 to 4 hours. Soften for 20 minutes at room temperature before serving with the pineapple and syrup.

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