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Mango Passionfruit and Coconut Yoghurt Ice-cream

  • Serves: 4



2 cups frozen mango
4 passionfruit
1 1/2 cups coconut milk
3/4 cup Cocobella Coconut Yoghurt – Natural
1/2 cup fresh pineapple pieces
To serve
1 passionfruit
3 tbsp. Cocobella Coconut Yoghurt – Natural


How do you feel about a dreamy creamy ice-cream that is 100% dairy free? Tahlia of @rawganic_ shares this deliciously fruity take on the icy sweet treat we’ve always loved with a fresh tropical twist. Impress your friends this weekend and try it for yourself!


Line a 15×20 cm baking tray with baking paper and set aside. Place ingredients in a blender and blitz until smooth, adding extra coconut yoghurt to thicken if necessary. Pour mixture into the tray and smooth the surface evenly with a spoon. Add the remaining passionfruit pulp and a drizzle of coconut yoghurt to the top of the mixture. Cover and place in the freezer for at least 6 hours or ideally, overnight. To serve, scoop from the tray with a warmed spoon and enjoy with fresh fruit or just as is!

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