Recipe: Jewelled frozen vegan yoghurt

You'll love this perfectly parev dessert that tastes as good as it looks

  • place PRE 10 minutes
  • place COOK None - 1 - 2 hours freezing time
  • place SERVES 8 - 10
  • printicon

This super simple plant-based no-bake dessert is so quick and easy it’s almost not a recipe at all. It’s also hugely versatile – you can pick and choose the base yoghurt flavour and then add different fillings and toppings. My favourites are vanilla and coconut flavoured yoghurt which both pair well with the toppings I’ve recommended.


  • Mix the yoghurt with the cranberries, figs and cinnamon in a large bowl.

  • Line a 35cm x 26cm baking tray with baking parchment and pour the yoghurt mixture on top, spreading it to about 1 ½ cm thickness.

  • Sprinkle over the pomegranate seeds, coconut flakes and apricots and place in the freezer for 1-2 hours or until completely frozen.

  • Remove from the freezer and use an ice cream scoop to serve.

    Instagram: Denises_kitchen/ jewishcookery


1kg plant-based yoghurt, vanilla or coconut
2 tbsp dried cranberries
2 tbsp chopped dried figs
Pinch of cinnamon
Seeds of 1 pomegranate
25g pistachio nuts, finely chopped
2 tbsp toasted coconut flakes
50g dried apricots, finely chopped

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