How to Make:
- Place sugar and 150ml water in a small pan over medium-high heat. Bring to the boil, then cook, stirring, for 2-3 minutes until sugar has dissolved. Remove pan from heat and allow sugar syrup to cool.
- Whisk the yoghurt, cocoa powder and cooled sugar syrup together, then churn in an ice cream machine according to manufacturer’s instructions. (Alternatively, pour mixture into a shallow container and freeze for 2 hours or until frozen at edges. Beat with electric beaters, then return to the freezer. Repeat 2-3 times.) Transfer ice cream to a 16cm square container and freeze for 2-3 hours until firm.
- Meanwhile, for the berry sauce, whiz 100g berries with the icing sugar in a blender until smooth. Pass through a sieve into a jug, pressing down on the solids to extract all the liquid. Stir in liqueur and set aside.
- Use a sharp knife dipped in hot water to cut the ice cream into 6 equal squares. Dip each square in a little liqueur and coat in desiccated coconut on all sides. Top lamingtons with a little shredded coconut and serve with remaining berries and berry sauce. Frozen lamingtons will keep covered in the freezer for up to 4 days.
Time for preparing:6 min. PT6M
- 150g caster sugar
- 750g low-fat Greek yoghurt
- 2 tablespoons cocoa powder, sifted
- 2 1/4 cups (200g) desiccated coconut
- 1 tablespoon shredded coconut Berry sauce
- 125g punnet raspberries
- 2 tablespoons icing sugar
- 1 tablespoon Cointreau, plus extra to dip