2 1/2 cups (700g) thick Greek-style yoghurt
2 1/2 cups (700g) coconut yoghurt
600ml thickened cream
3 cups (360g) Chelsea Icing Sugar, sifted
1/2 cup (45g) cacao powder 

Lamington crumb
1/2 cup (125ml) Chelsea Easy Pour Maple Flavoured Syrup
2 tbs cacao powder
100g sponge fingers
1 cup (70g) shredded coconut

1 Place yoghurts in 2 separate bowls. Divide cream and Chelsea Icing Sugar evenly between each bowl and whisk to combine.
2 Transfer coconut mixture to an ice cream machine and churn according to manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times.)
3 Transfer to a container and freeze for at least 4 hours or overnight. Clean ice cream machine.
4 Add the cacao powder to plain yoghurt mixture and whisk to combine. Transfer to ice cream machine and repeat churning process. Transfer to a container and freeze for at least 4 hours or overnight.
5 Meanwhile, for the lamington crumb, combine the Chelsea Maple Flavoured Syrup, cacao powder and 1/4 cup (60ml) boiling water in a bowl. Dip sponge fingers into syrup mixture for about 10 seconds to soak up some of the liquid but not disintegrate. Using your hands, crumble into a bowl. Add coconut and stir to combine.
6 To serve, fill 8 cups with the lamington crumb. Remove yoghurts from the freezer for 10 minutes to soften, then spoon both into a piping bag fitted with a 2cm star nozzle. Pipe mixture over crumb and serve immediately.