Coconut, Blueberry & Pistachio Frozen Yogurt

Yogurt is big in our family. Sometimes it’s plain and used to add a creamy finish to our morning porridge along with some berries and toasted nuts. Sometimes it is a fruit yogurt served as a quick weekday pudding. However, our latest yogurt of choice is coconut. It’s a new limited edition flavour from Onken.

Onken set me the challenge to develop four easy recipes that the coconut yogurt could be used in and I am thrilled to be able to share them with you, over the next four days, on the blog.

This frozen yogurt recipe is quick to make and doesn’t require any special kit. I’ve used seasonal blueberries, but you could replace them with another berry such as raspberries. The coconut yogurt results in the most creamy of flavours making it taste extremely indulgent. Serve in a cone, small bowls or espresso cups.

Coconut, Blueberry & Pistachio Frozen Yogurt

375g blueberries
2 tbsp maple syrup
½ tbsp water
700ml Onken coconut yogurt
75g pistachio nuts
A handful of blueberries and pistachio nuts for decoration (optional)

Place the blueberries, maple syrup and water saucepan over a medium heat and bring to a simmer. Reduce the heat, cover with a lid and then cook, stirring occasionally, for 5 - 10 minutes or until the fruit is very soft and syrupy. Remove the pan from the heat and pour the berry mixture through a sieve into a bowl. Allow to cool a little before placing in the fridge until completely chilled.

Pour the Onken coconut yogurt into a large bowl. Add the cooled blueberry mixture, stirring until fully combined. Roughly chop the nuts and fold into the yogurt mixture. Pour the mix into a freezer-proof container and place in the freezer. After 45 minutes or so, take the container out of the freezer and whisk with a fork to break up any ice particles. Repeat this process every 45 minutes 3-4 times.

When ready to serve, take the container out of the freezer to allow the contents to soften for 15 mins or so before scoop into balls and serving with a garnish of chopped pistachio nuts and blueberries.

This post is sponsored by Onken. However I only work with brands that I trust and love and feel are relevant for my blog and its readers. For more recipe inspiration and to view the full range of Onken products please visit

P.S. The lovely ceramic espresso cups featured here are from