At the risk of sounding like a complete grump, this relentless heat that has taken over London for the past few days has really taken its toll and I’m over it. Yes, I know we’ve had ‘April showers’ all the way into the middle of July and we were well overdue a bit of sun but this is too much. I’ve been hiding indoors since Monday and when I was forced onto a bus/sauna yesterday like a little sardine after all the trains were cancelled I knew, for sure, that the novelty had worn off.
So, here I bring you a little something to cool yourselves down while the weather keeps at it. This is the ultimate lazy recipe when you can’t think of anything worse than spending time in a stuffy kitchen. It requires no cooking, takes less than 5 minutes to put together and then all you need to do is wait for it to freeze.
I used coconut yoghurt here for a more intense coconutty flavour (and making it dairy-free) but full fat Greek yoghurt would work well too.
If you want to keep it vegan, use agave instead of honey to sweeten.
Blueberry and toasted coconut frozen yogurt bark
20g desiccated coconut
Pinch of salt
450g plain coconut yoghurt (I used The Coconut Collaborative)
2 tbsp/ 45ml runny honey or agave syrup
Toast the coconut in a dry pan on a medium-high heat with a pinch of salt for about 3 minutes, until golden and fragrant. Remove from the heat and set aside.
Mix the yoghurt, honey and half of the blueberries in a bowl until well combined. Taste for sweetness.
Pour the mixture into a pan of approx. 8×8 inches. I used a silicon one which is really helpful when trying to get the frozen mixture out. If you don’t have one of these you will need to line your pan with greaseproof paper, leaving enough hanging over the sides to make it easier for you to pull it out once frozen.
Sprinkle over the remaining blueberries and the toasted coconut. Cover with cling film and put in the freezer until set, about 1-2 hours.
Take the bark out of the freezer for a few minutes to soften slightly before removing it from the pan and using a sharp knife to break into shards.
Store in the freezer.