• A frozen yoghurt that is packed with fruit and requires no churning

    No-fuss peach and strawberry frozen yogurt in white chocolate and coconut cones

    Serves: 6
    Cooking Time: 30 minutes + 4 hours, to freeze


    • Peach and strawberry frozen yogurt
    • 120g bananas, chopped
    • 300g peaches, chopped
    • 240g strawberries, chopped
    • 125g plain yoghurt
    • 45ml (3 tbsp) honey
    • 15ml (1 tbsp) lemon juice
    • White chocolate and coconut cones
    • 60g white chocolate, melted
    • 45ml (3 tbsp) desiccated coconut
    • 6 sugar cones



    For the frozen yoghurt, place the bananas, peaches and strawberries in resealable bags and freeze for at least 4 hours.


    Once frozen, place the fruit in a high-speed blender with the yoghurt, honey and lemon juice and blitz to a purée. Do not use a regular food processor or blender, as it won’t be strong enough to do the puréeing. You can either place the mixture back in the freezer for another hour to firm up even more, or serve it as is.


    For the cones, place the chocolate and coconut in two separate shallow bowls or cups. Dip the rim of each cone into the melted chocolate and then into the coconut. Place them upside-down on a piece of baking paper to harden


    Fill the cones with the frozen yoghurt and serve on a hot summer’s day!


    It’s best to make your frozen yoghurt the day before you plan to serve it, but it will keep in the freezer for 2 months. For a vegan alternative, replace the yoghurt with cultured soya (available at woolworths.co.za). To keep the chocolate smooth when making the cones, place the bowl with chocolate in a slightly bigger bowl filled with a little bit of warm water. Just make sure that none of the warm water runs into the chocolate as this will cause it to seize.