We pooled our Amazon tokens in Christmas 2011 and bought an ice cream maker, and we’ve had great fun with it ever since (see also Rose Kulfi and Carbonara Ice Cream with Mange Tout). We’re both massive fans of frozen yoghurt, so making this not-too-sweet, coconutty dessert was at the top of our list. Goat's milk yoghurt also works very well and gives a slightly rounder flavour. You can also add to the layers of flavour by adding the juice of two ripe passion fruit. They don't dominate but add a little extra to the original.

500ml Greek style natural bio yoghurt (Rachel’s is good). Goat's milk yoghurt work well here too.

2 dspns milk

5 heaped dspns coconut powder

1-2 teasp lime juice (according to taste)

50g icing sugar or 1.5 - 2 tbsp agave syrup (according to taste)

100ml milk

• Whisk together the 2 dessertspoons of milk and coconut powder until it forms a smooth paste

• Tip the yoghurt into a bowl. Sift in the icing sugar/ age syrup and whisk well. Whisk in the coconut paste. Stir in the lime juice. Finally add the 100ml milk

• Put in a container and freeze for 8 hours or pop into an ice cream maker. If you use the latter it takes less time to freeze than ice cream