Breda Fenn
Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

mango and coconut frozen yogurt pops

Dairy-free, frozen fruit smoothies.

When the weather is warm and you’re in need of a sweet treat, it can be difficult to find something that isn’t loaded with processed ingredients. Making your own frozen yogurt pops out of fresh summer fruits is made so easy with the Vibe Blender. These ones are dairy free and they’re a great way to use up any overripe fruit or extra homemade coconut yoghurt

mango and coconut yogurt pops

mango and coconut yogurt pops

Special equipment - 6 x 125ml ice cream molds

Ingredients 

1 ripe mango
1 ripe, medium banana

1 fresh passionfruit, pulp (or 2 tablespoons tinned passionfruit pulp)
1 cup coconut milk
1/2 cup homemade coconut yogurt
1 tablespoon honey or maple syrup (optional)

Method

1.   Place all of the ingredients in the Vibe blender jug and blend on 'smoothie mode' for around 30 seconds or until smooth.
2.   taste test and adjust the sweetness to your liking.
3.   Pour the mix into the ice cream molds and freeze for at least 6 hours.

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