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Makes 12

Prep time: 10 minutes, plus freezing time 

Cook time: 0 minutes


  • 12 ginger biscuits (or mix it up with granola or toasted muesli)  
  • 2 Tbsp coconut oil, melted 
  • 150g Goldcrest Berry Coulis 
  • 500g vanilla double cream yoghurt (or use plain yoghurt and add a dash of vanilla paste) 
  • 250g seasonal berries or fruit of choice

Special equipment:

12 cup silicone mini cupcake mould / or use an XL ice cube tray / or you can easily use a normal mini cupcake tin but then be sure to use liners


  1. Blitz ginger biscuits in a food processor until fine crumbs.
  2. Add the coconut oil and mix through. 
  3. Divide amongst the silicone mould and press down. 
  4. Spoon a little yoghurt into each mould. 
  5. Squeeze out a generous dollop of Goldcrest Berry Coulis onto the yoghurt. 
  6. Using a knife or kebab stick, swirl the coulis into the yoghurt. 
  7. Top the berry and yoghurt mix with fresh berries or seasonal fruit of choice. 
  8. Freeze until solid. 
  9. Remove each yoghurt bite from the mould.
  10. Enjoy right away or store in an airtight container in the freezer for later!