Coconut yoghurt and berry slice

1. Line an 8 x 25cm bar pan (see tip above left) with a double layer of plastic wrap, extending wrap 2cm over edges.
   
   
2. Spoon sorbet into pan, smoothing surface. Freeze 2 hours until firm.
   
   
3. In a large bowl, combine yoghurt, coconut and honey. Transfer to an ice-cream machine. Churn following manufacturer’s instructions (about 30 minutes).
   
   
4. Spoon mixture over frozen sorbet in pan. Smooth surface. Cover and chill 2 hours or overnight.
   
   
5. Invert onto platter and discard wrap. Top with raspberries, coconut flakes and crushed pistachios. Cut into slices to serve.

• Use any flavour sorbet you like such as lemon, mango or passionfruit.
  
• Use an 8-cup pan of your choosing.