This is such an easy and simple recipe- it is so fast and easy to prepare! I picked coconut and blueberry as blueberries are in the shops currently, and some added cooked coconut enhances the flavour of the coconut yoghurt. There are many variations of this mix of ingredients, as it is such a common favour combo & popular breakfast food. I decided to go for frogurt, as it’s so easy and requires next to zero culinary effort!
Because of my allergy, I can’t eat Greek yoghurt (or any form of dairy based yoghurt) so I use an amazing coconut ‘yoghurt’ (which I buy from the shops) that is basically tasty coconut milk, thickened up to taste like yoghurt. I also don’t add any sugars to make sure this is something that can be eaten in conjunction with a healthy diet. If you prefer of course you can always use whatever you want- I imagine Greek yoghurt would work just as well.
For this recipe you will need:
Around 100g of fresh blueberries
1 small serving (a small handful roughly) of your favourite muesli- sugar free
1 heaped dessert spoon of desiccated coconut
1 tub of coconut Yoghurt (125g)
The first step is to toast the coconut and the muesli, to give it a roasted quality and to enhance the flavour of the coconut. I find I prefer the flavour of toasted coconut over raw.
For the muesli, I use one that contains plenty of sultanas- this is optional but really adds to the sweetness. When cooked, the colour of the mixture should be a light caramel brown. Set aside in a bowl, so when cooked it won’t sit in a hot pan and eventually become burnt.
Once the muesli and coconut have cooled, stir in the coconut yoghurt, and carefully mix the blueberries through.
Pour the mixture into a tub and place into the freezer. I personally have a small ice cream machine myself, but I prefer to use my freezer, as the muesli and blueberries make it way too thick & chunky for my temperamental machine!
While the the frogurt is in the freezer, take it out at regular intervals (something like half hourly is good, depending on your freezer of course) and stir it carefully. This prevents the ice crystals from forming and getting a horrible sort of ‘gritty’ texture. My mixture took around 1 ½ hours to freeze- and once at a soft serve type of consistency, take out the mixture and serve. Top with some whole blueberries, toasted coconut, or alternatively blend the blueberries to top with a blueberry puree! I would have done this… but I ate all of mine before the frogurt was ready to serve! This makes 1 (I’d say pretty generous!) serving.