500g yoghurt (we love vanilla coconut yoghurt, but you can use any yoghurt of your choice!)
4 tablespoon brown sugar or honey
Find yourself an iceblock tray (silicone ones are best). Plan to have half a tamarillo per ice block.
Cut each tamarillo in half and scoop out the flesh into a small bowl (avoid going super close to the skin, as it can be a little bitter). Sprinkle with sugar and stir.
Dollop half the yoghurt on top of the fruit. Don’t mix it, as the colours will blend naturally when you spoon into the moulds.
Fill the base of your moulds with some of the yoghurt and tamarillo mix. Add some plain yoghurt, and then top up with the remaining tamarillo mix. This will give the ice blocks a nice colour mix!
Add the lids and a stick to the middle and freeze for a minimum of 3 hours.
To remove from the moulds, fill a large basin with warmwater and immerse block tray until water is near the top. Leave for a couple of minutes then pinch the end of each ice block and pull on the stick to remove. Enjoy immediately!
