2 cups greek yogurt

cream of coconut milk (from 1 can)

lemon zest 

1 kiwi (cut into small cubes)

1 tsp honey or agave sirup (optional) 


  • leave can of coconut milk in the fridge over night and then when open spoon out only the hard part and put in the bowl
  • mix it well with greek yogurt
  • add all other ingredients and spread into one layer on the parchment paper and freeze for at least 3-4 hours 
  • you can use almonds to add crunchiness or any kind of fruit of your liking to replace the kiwi