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Delicious Recipes

Our frozen yoghurt makes the best dessert and is a fantastic ingredient for cool summer smoothies. Do you have a delicious West Coast Frozen Yoghurt recipe? We’d love to hear it!
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Crunchy Beach Break berries with a raspberry twist  

Crunchy Beach Break berries with a raspberry twist

Crisp and soft at the same time.

Servings: As much as you like
Time: 5 minutes or less

– Single scoops West Coast Beach Break berries Frozen yogurt
– 2 cups of fresh raspberries (or frozen if you can't find fresh) honey, agave syrup or maple syrup for taste
– 3-4 tablespoons of your favorite organic Cruesli

Practice the raspberries with a fork or a rod mixer and mix with the honey or other sweet makers. Take a long glass, this can be any high lemonade glass. Add a scoop of Frozen yogurt and sprinkle a tablespoon of cruesli over it. Add another scoop and pour the framozensaus for the taste. Top this off with some cruesli. Possibly you can also throw everything together in a bowl. It doesn't matter how you serve it, it's a wonderful dessert for every time of the year.

Mango Maverick Tropical Smoothie

Mango Maverick Tropical Smoothie

Tropical sun in a glass!

Portions: About 2-3 delicious cups
Time: If you are a fast mango & banana cutter, 
Max 5 minutes 

– 1 cup orange juice
– 1 cup West Coast Hang loose, Be Natural or Mango Mavericks Frozen yogurt
– 1 cup Ice
– ½ Banana
– 1 juicy mango, in pieces
– ⅛ Cup of unsweetened coconut milk
– 1 teaspoon of honey, agave syrup, maple syrup or something else sweet; A few dates in the blender throw also does wonders

Throw all the ingredients together in a blender and mix until it is soft, for about 2 minutes. If it is too thick to your liking, add extra sinnaasappelsap to it. Not thick enough? Add the other half of the banana.

DIY with a strawberries & Rhubarb wrinkle FroYo

DIY with a strawberries & Rhubarb wrinkle FroYo

Once in a while you need a challenge. Prepare yourself to make your own fresh yoghurt. You don't need a lot of tools. This is one of our favorite DIY recipes, coming from our favorite food site

Portions: About 4 cups (1 liter)
Time: 20 minutes preparation + freezing

– 250 g rhubarb, sliced
– 500 g strawberries coarsely chopped
– 1 vanilla stick, marrow scraped out
– 1/2 Cup (8 teaspoons) honey
– 2 cups/700 ml organic full yogurt (Greek or Turkish)

Place the rhubarb, strawberries, vanilla stick and-marrow and 4 teaspoons of honey in a medium sized pan with lid and bring this to a boil. Then put the fire low and let it simmer for 10 minutes. Remove the vanilla pod and use a fork or a rod mixer to panchal the fruit. Put it for 1 hour in the refrigerator until it is completely cooled.

Mix the yogurt, the remainder of the honey and 3/4 of the fruit mix. Pour the FroYo mix into a ice and follow the manufacturer's instructions.

When it's done, mix the remainder of the fruit compote gently through it so that you get a ripple effect. Shenk the FroYo in a container suitable for the freezer (we use a cake tin). Keep it in the freezer until it is hard, or as long as you want.

Come on, you can do it!