step 1:

Roughly chop the pistachios and toast them together with the coconut flakes in a dry frying pan until lightly golden and fragrant. Leave to cool.

step 2:

Mix the Greek yogurt with the honey. Line a small baking tray or container with baking paper. Spread the yogurt evenly over the paper to a thickness of about 0.5 to 1 cm.

step 3:

Scatter the drained Del Monte® Fruit Cocktail, toasted pistachios, and coconut flakes evenly over the yogurt.

step 4:

Add a small pinch of salt on top to enhance the flavours.

step 5:

Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave, then drizzle it over the yogurt. Freeze for 2 to 3 hours, or until completely firm.

step 6:

Remove from the freezer. Break into pieces or bars. Serve immediately or store in an airtight container in the freezer.