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    Coconut yogurt ices with chocolate drizzle

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    Coconut yogurt ices with chocolate drizzle

    No need for a ice maker - this recipe uses just a food processor and freezer

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 8 hours 20 minutes freeze

    Makes: 6


    • 170ml tub essential Waitrose double cream
    • 2 x 150g pots Waitrose Malaysian coconut yogurt dessert
    • 160ml can essential Waitrose coconut cream
    • 100g Waitrose Continental plain chocolate


    1. Whip the cream until it forms soft peaks. Fold in the yogurt and the coconut cream. Put in the freezer for 8 hours, taking out to blitz in a food processor at 2-hour intervals, until it is a scoopable consistency.
    2. Take a tray that fi ts in your freezer and line it with greaseproof paper. Make 6 scoops of the iced yogurt; transfer to the tray. Push a lolly stick into each scoop; freeze for about 20 minutes or until completely set.
    3. Melt the chocolate in a bowl over a pan of simmering water and allow to cool a little; drizzle over the lollies and return them to the freezer. Take them out of the freezer 15 minutes before serving, to thaw slightly

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