This frozen take on a pina colada is the ideal way to use up your leftover pineapple and ensure no food goes to waste.
200g Greek yoghurt
1 tbsp honey
100g desiccated coconut
100g coconut cream
Juice and zest of 2 limes
227ml double cream
1 Start by slicing your pineapple into 1cm rings. Add to a very hot, dry frying or griddle pan to char. Once there is colour, turn over and cook the other side. Add half the pineapple to a blender along with the honey, desiccated and creamed coconut, lime juice and zest and half the yoghurt. Blend until smooth.
2 Whip the cream until you have stiff peaks. Fold in the remaining yoghurt & blended mixture. Roughly chop the remaining pineapple and mix through. Add to your moulds and freeze for 4 hours.
3 You can be creative with your moulds – we used individual ones and popped in a spoon to make it a lolly. You could also use a loaf tin and slice portions to serve. Decorate with lime zest to serve or enjoy straight up!
Recipe by Yeo Valley Organic