Pina colada fro-yo

250 g Greek-style coconut yoghurt

500 g frozen chopped tropical fruit, such as pineapple, mango, banana

75 g dried tropical fruit

4-6 ice cream scones

Method

1. Add the yoghurt and frozen fruit to a food processor and blitz until smooth, then finely chop and fold through most of the dried fruit, saving some to serve.
2. Spoon the mixture into a piping bag with a large star-shaped nozzle, then freeze for about 30 minutes, or until frozen but still soft.
3. Pipe the fruity fro-yo into your ice cream cones and scatter over the reserved dried fruit.

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