500 gr vanilla flavoured soia yoghurt
2 tbsp agave syrup
2 cans of coconut milk
180 gr cane sugar
1. Blend the yoghurt and agave syrup in a food processor (or an ice-cream machine) for 5 minutes. Put the yoghurt and syrup mix in 4 or 5 moulds in a shape of your choice, and put them in the freezer for approximately 1 hour.
2. In the meantime prepare the caramel sauce. Leave the two cans of coconut milk in the fridge overnight. Take them out without turning them upside down, open them and only remove the top part, which is more dense and white, with a spoon. Put it in a saucepan and cook on a low heat for 30 minutes, gradually adding the cane sugar.
3. Once the 1 hour has passed, take the yoghurt out of the freezer, and garnish with the caramel sauce and fresh raspberries.