Move aside store-bought “fro-yo”! This creation was a revelation. And to be honest, a bit of a fluke. We were looking for a quick and healthy dessert for a dinner party and decided to use up some plums sitting in the fruit bowl. Coconut yoghurt is not cheap, but since you’ve only got two main ingredients to contend with, in reality, it becomes a very affordable dish.
Try to be gentle when folding the plums through the yoghurt – it’s more appealing when there are some chunks of plum in the soft-serve. The roasting of the plums creates quite a sweet natural syrup, which means there’s no need for any sugar to be added at all. The vanilla extract also helps lift the naturally sweet notes of the dish.
- 400g - fresh plums, halved (you can leave the stone in initially)
- 1tsp - vanilla extract
- 500g - coconut yoghurt
- Preheat oven to 200 degrees Celsius.
- Put the plum halves in a roasting dish. Don’t worry about the pips for now – they’re much easier to remove once the plums have cooked.
- Roast for 45 minutes until the plums are collapsing. When cool enough to handle, remove the pips, and crush the plum flesh gently with a fork.
- Fold the plums and vanilla extract gently through the coconut yoghurt. (You can also do this using an ice-cream churner but by hand works just as well.)
- Put in the freezer in a shallow bowl and after 20 minutes give it a good stir.
- Repeat twice more. By this stage, the yoghurt will be starting to freeze but should feel more like ’soft serve’ than hard ice-cream. This is the way we like to serve it, but by all means, leave to harden further if you prefer.
- Put scoops of the “fro-yo” into dishes and serve immediately.