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This recipe was borne from a time when Christmas was quickly approaching all-too-fast and I had not yet shopped or cooked for Christmas (result of catering everyone else’s festive parties!)…which leads to the need for ‘cheats’ methods to make Christmas happen!

Evidently, am a mad fan of many things frozen and sweet, so it’s only inevitable that this recipe became a part of our Christmas dessert action too.

Most of you will have the ingredients for this Cheats Frozen Coyo Christmas Pudding, at most the mixed spice might be out but if that’s the case just up the cinnamon and nutmeg slightly to cover it.

It’s a great option for a hot Aussie Chrissie celebration, with all the flavours of pudding still, but creamy, yet no cream because coyo!

This recipe is gluten-free, dairy-free, sugar-free, vegan and serves 4


500g coconut yoghurt
½ cup raisins
¼ cup dried figs (approx 3 figs) stems trimmed, figs sliced
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons mixed spiced
3 tablespoons maple syrup
¼ cup shredded or flaked coconut, toasting is a yummy option here
½ teaspoon orange zest
¼ cup walnuts, crushed
2 tablespoons cacao nibs
½ cup macadamias, plus a few extra to crush over the top
50g dark chocolate, melted


1. In a medium sized mixing bowl combine coconut yoghurt, raisins, figs, spices, maple, coconut, orange zest, walnuts, cacao nibs and macadamias and mix well to combine.

2. Pour into 1 cup ramekins or tea cups (I used tea cups) lined with cling wrap and fold cling wrap over the top of each.

3. Set in freezer overnight.

4. The following day, remove frozen puddings from cling wrap, drizzle with melted chocolate and top with macadamia nuts.

5. Allow to thaw for 5 minutes or so before serving. The chocolate will stay frozen not to worry! Enjoy.

About The Author

Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals.
Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats.
Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.