Name: Coconut yoghurt and berry slice
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 500 millilitre tub berry sorbet; 1 litre tub vanilla yoghurt; 1 cup desiccated coconut; 1 tablespoon honey; 1 punnet (250g) raspberries; 1/4 cup shaved coconut flakes; 2 tablespoon chopped pistachios

Ingredients

500 millilitre tub berry sorbet

1 litre tub vanilla yoghurt

1 cup desiccated coconut

1 tablespoon honey

1 punnet (250g) raspberries

1/4 cup shaved coconut flakes

2 tablespoon chopped pistachios

Method

1.Line an 8 x 25cm bar pan with a double layer of plastic wrap, extending wrap 2cm over edges.

2.Spoon sorbet into pan, smoothing surface; freeze 2 hours, or until firm.

3.In a large bowl, combine yoghurt, coconut and honey. Transfer to an ice-cream machine. Churn following manufacturer’s instructions (about 30 minutes).

4.Spoon mixture over frozen sorbet in pan. Smooth surface. Cover; chill 2 hours or overnight.

5.Invert onto platter and discard wrap. Top with raspberries, coconut flakes and crushed pistachios. Cut into slices to serve.

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Ingredients

Method

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