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500 ml LANCEWOOD® Double Cream Coconut Yoghurt
50 g coconut biscuits, crushed
Use LANCEWOOD® Double Cream Vanilla Yoghurt.
Mix 125 ml of the yoghurt with the biscuits. Set aside. Spray 6 ice cream pop moulds with non-stick spray. Divide the remaining yoghurt between the moulds. Top with the yoghurt and biscuit mixture. Tap to even out and release air bubbles. Insert a wooden stick into each. Freeze until solid.
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