Preparation
A classic combination of coconut and chocolate is just right for sunny summer days, and these coconut choc ice bars bring creaminess, richness and stickiness together for a great frozen yoghurt recipe.
Preparation time: 10 minutes plus freezing
For your coconut filling, use 1 tin condensed milk for stickiness and mix with Coconut Greek-style Yoghurt for creaminess.
Add sweetness with double cream, mixing until everything is combined.
Line a 1.5l freezer-proof tub with cling film and pour in the mixture.
Freeze overnight, or for at least 12 hours. Remove the tub from the freezer and soften for 15 minutes, then turn out the ice cream and slice into 12. Dip one end of each bar in melted milk chocolate for richness. then drizzle over extra melted dark chocolate to decorate.