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20Prep Time

Raspberry & Coconut Frozen Yoghurt

1 Reviews

About the bake

Chill out with a few scoops of raspberry and coconut frozen yoghurt this summer. This frozen dessert would be a great way to end a delicous Summer BBQ.

20Prep Time


  1. Step 1:

    Place the raspberries and caster sugar in a saucepan and heat until they become soft.

  2. Step 2:

    Mash the berries and then pass them through a sieve to make a raspberry syrup.

  3. Step 3:

    Mix together the condensed milk, vanilla bean paste and coconut yoghurt then pour the raspberry syrup over the top and run a skewer through the mix to create a ripple effect.

  4. Step 4:

    Pour into a 2lb loaf tin and freeze. When serving, sprinkle with raspberries and flaked coconut.


  • For the Yoghurt

    • 150g Raspberries
    • 40g Billington's Unrefined Golden Caster Sugar
    • 900g Yoghurt (coconut flavour)
    • 397g Condensed milk
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
  • For the Topping

    • Handful Fresh raspberries
    • Handful Coconut flakes


  • Saucepan
  • Sieve
  • Loaf tin

Nutritional Information

per 225g
  • 424cal Energy
  • 16g Fat
  • 11g of which Saturates
  • 59g Carbohydrates
  • 56g of which Sugars
  • 9.8g Protein
  • 0.2g Salt

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