Ingredients 1/4 cup heavy cream 2 cups natural yoghurt Juice and zest from 3 limes 1 cup raspberries 1/2 cup toasted & shredded coconut Maple or other sweetener to taste Directions Beat the cream with an electric beater until stiff peaks form. Gently mix in yoghurt with a silicon spatula. Once combined, add the juice and zest from the limes, coconut and raspberries. Taste it now and if you prefer it a little sweeter, add some sweetener of our choice. Pour evenly into ice cream moulds and stick a paddle pop stick in the end. Set in the freezer (best to leave overnight).