Pic's Peanut Butter and Cathedral Cove Naturals have come together to create a glorious yoghurt that not only promises to be delicious, but has saved over 400kg of berries from the dump.
The new Coconut Yoghurt infused with Pic's Boysenberry Jelly came from a shared passion for doing what's right, accompanied by a bit of quick Kiwi ingenuity.
Late last year, Pic's Peanut Butter was forced to discontinue its Boysenberry Jelly when its local Nelson processors shut up shop. That meant there were suddenly a whole lot of ripe boysenberries with nowhere to go.
Having always been keen to collaborate with Pic's, Cathedral Cove Naturals saw an opportunity to save the berries and create a super limited Coconut Yoghurt.
"It was a perfect match," said Chief Peanut Butter Maker Pic Picot.
"We were sad to see our Boysenberry Jelly go, and it wasn't in our nature to dump the leftover berries so we're jazzed Cathedral Cove has helped us find a use for them that will delight customers."
The new product saw around 405kgs of boysenberries saved, which is equal to a grand piano or a horse.
The yoghurt is concocted from coconut milk, probiotic cultures, Pic's Boysenberry Jelly and more berry puree to dial up the deliciousness.
"This is the very last chance to get a taste of Pic’s Boysenberry Jelly. There’s a limited number of jars around the country and once it’s gone, the party’s over," Pic said.
The limited-edition coconut yoghurt is on supermarket shelves from today.
