110 Calories 5 Ingredients 20 Minutes 8 Servings
1/2 cup/120ml coconut cream (from 400ml can regular coconut milk, the thick, top layer of cream that is formed when a can of coconut milk is refrigerated for several hours)
1/3 cup/80ml light coconut milk (at room temperature, shaken)
1/2 cup/125g nonfat plain greek yogurt
1/3 cup/80ml agave nectar
2 peaches (large, pitted and diced into quarter-inch cubes)
Refrigerate the regular coconut milk overnight. The thick cream will rise to the top and the added water will sink.
Scoop the top thick creamy layer from the refrigerated regular coconut milk add add half a cup to a mixing bowl.
Add the light coconut milk, non-fat yogurt, agave and peaches - Stir to combine.
Pour into an ice lolly mould and freeze for minimum 6 hours.