The Upcoming
  • Cinema & Tv
    • Movie reviews
    • Film festivals
      • Berlin
      • Tribeca
      • Sundance London
      • Cannes
      • Locarno
      • Venice
      • London
      • Toronto
    • Show reviews
  • Music
    • Live music
  • Food & Drinks
    • News & Features
    • Restaurant & bar reviews
    • Interviews & Recipes
  • Theatre
  • Art
  • Travel & Lifestyle
  • Literature
  • Fashion & Beauty
    • Accessories
    • Beauty
    • News & Features
    • Shopping & Trends
    • Tips & How-tos
    • Fashion weeks
      • London Fashion Week
      • London Fashion Week Men’s
      • New York Fashion Week
      • Milan Fashion Week
      • Paris Fashion Week
      • Haute Couture
  • Join us
    • Editorial unit
    • Our writers
    • Join the team
    • Join the mailing list
    • Support us
    • Contact us
  • Competitions
  • Facebook

  • Twitter

  • Instagram

  • YouTube

  • RSS

CultureFood & DrinksInterviews & Recipes

Original recipe of the week: FroYo

Original recipe of the week: FroYo
1 September 2012
Bethany Stone
Avatar
Bethany Stone
1 September 2012

You may or may not be familiar with this term; it simply translates into “frozen yoghurt”. There has been a noticeable boom over the past year with frozen yoghurt becoming ever popular in Britain with brands such as Snog and Pinkberry popping up all over the shop and you might well consider this to be a new health kick phenomena… However, you may be surprised to know that FroYo actually began its life in the US around the 1970s, under the hood name Frogurt.

Lower in fat and a lot tarter than conventional ice cream, frozen yoghurt is actually a frozen dessert made using fermented milk (yoghurt) instead of cream which helps with the attractiveness of it, especially in the “weight-conscious” west side of the USA.

This recipe is actually made using soy yoghurt, which for those who are even able to take cow’s milk will find irresistible. Not only that, but also soy yoghurt actually contains some anti-oxidising properties, but please feel free to substitute this recipe with dairy yoghurt if you wish!

Frozen Coconut Soya Yoghurt

Serves 4

Preparation time: 5 minutes

Freeze time: 4 hours

What you will need:

500 ml soy yoghurt (or dairy)

1 coconut (juice and flesh grated)

4 tbsp icing sugar

What you need to do:

1. Place the yoghurt into a mixing bowl and whisk to loosen.

2. Crack open the coconut by placing it onto a safe surface with a tea towel on top and hit with a rolling pin.

3. Extract the juice and place into the bowl with the yoghurt and carefully cut out the flesh.

4. Finely grate the flesh in a normal cheese grater and place this into the yoghurt bowl with the icing sugar.

5. Give everything a whisk together and place into a freezer-safe container.

6. Now place into the freezer for approximately 4 hours, or until frozen.

7. Enjoy with fresh berries and if you’re feeling naughty, a splash of caramel sauce goes nicely.

Bethany Stone

Related Items

More in Food & Drinks

Top chefs with 51 Michelin stars between them celebrate the World Edition of Reach for the Stars at Vila Vita Parc in Portugal

Food Desk
Read More

The Lanesborough Grill in Knightsbridge: “Classic dishes, artisanal producers and shimmering crystal chandeliers”

Cristiana Ferrauti
Read More

Gastronomika returns for 2022 focusing on the UK: United Kulinary and life beyond London

The editorial unit
Read More

Geranium in Copenhagen takes World’s Best Restaurant for 2022 as Italy and Spain rise in the rankings

Food Desk
Read More

World’s 50 Best Restaurants 2022: The new 51-100 list mapped out

Food Desk
Read More

Parisian bar Little Red Door to take over Adam Handling’s Eve Bar on 7 July

Food Desk
Read More

50 Next: London chef Santiago Lastra recognised in Bilbao as one of the 50 young people shaping the future of gastronomy

Food Desk
Read More

Taste of London 2022 at Regent’s Park: Creativity in gastronomy is alive and kicking

Ashiana Pradhan
Read More

Adam Handling’s Eve Bar launches new cocktail menu

Food Desk
Read More
Scroll for more
Tap
  • Popular

  • Latest

  • TOP PICKS

  • Nope
    ★★★★★
    Movie review
  • “Theatre is totally unique… there’s simply nothing else quite like it”: An interview with Sir Howard Panter as the new cast of Jersey Boys opens at Trafalgar Theatre
    Theatre
  • Ed Fringe 2022: Hungry
    ★★★★★
    Theatre
  • Eiffel
    ★★★★★
    Movie review
  • South Facing Festival: Richard Ashcroft and his band were on impressive form from start to finish
    ★★★★★
    Live music
  • Kasabian – The Alchemist’s Euphoria
    ★★★★★
    Album review
  • Rita at Charing Cross Theatre
    ★★★★★
    Theatre
  • Ed Fringe 2022: Hungry
    ★★★★★
    Theatre
  • “Even people who’ve been through adversity might say ‘Well, I wouldn’t change anything because I wouldn’t be who I am'”: Eva Noblezada and Flula Borg on Luck
    Cinema & Tv
  • “Film offers a way of looking at the past, the present and the future simultaneously. That’s its wonder”: Sarah Beddington on Fadia’s Tree
    Cinema & Tv
  • Kasabian – The Alchemist’s Euphoria
    ★★★★★
    Album review
  • Rita at Charing Cross Theatre
    ★★★★★
    Theatre
  • “Even people who’ve been through adversity might say ‘Well, I wouldn’t change anything because I wouldn’t be who I am'”: Eva Noblezada and Flula Borg on Luck
    Cinema & Tv
  • Nope
    ★★★★★
    Movie review
  • Five Days at Memorial
    ★★★★★
    apple
The Upcoming
Pages
  • Contact us
  • Join mailing list
  • Join us
  • Our London food map
  • Our writers
  • Support us
  • What, when, why
With the support from:
International driving license

Copyright © 2011-2020 FL Media

The Reverend | Movie review
An interview with Kirill Serebrennikov, director of Izmena (Betrayal)