About
This vegan semifreddo makes a great alternative to ice cream. Made with coconut milk yogurt, with a hint of strawberry running through the center.
Perfect for a weekend treat!
Ingredients
- 9 ounce coconut milk yoghurt alternative natural by coyo
- 4 medium – 1 1/4" diameter strawberries
- 2 tablespoon water
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon maple flavored syrup by lakanto
- 1 tablespoon, chopped pecans, raw
Instructions
- Add the strawberries to a small pan along with the water and 1 teaspoon of syrup. Bring the mixture to a boil and lightly mash the strawberries with a fork.
- Reduce to a simmer and cook for a further 2-3 minutes, continuing to break the strawberries down until you have a thick jam. Set aside to cool completely.
- Add the coconut yogurt to a mixing bowl with the remaining syrup and stir well to combine.
- Double line two small freezer proof pudding bowls with plastic wrap so that it overhangs the sides. Divide the yogurt mixture between the two.
- Once the jam is cool, spoon this onto the yogurt mixture and stir into the yogurt. Cover the base with the plastic wrap and freeze for 4 hours or until just set.
- Roughly chop the pecans and scatter over the frozen yogurt to serve.
Nutrition Facts
- Servings: 2
- Calories: 307.4kcal/1286.0kJ (per serving)
- Fat: 26.8g (per serving)
- Carbs: 10.1g (per serving)
- Protein: 4.3g (per serving)
