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Toasted Coconut Frozen Yogurt

Why have  I never made this before?? We make smoothies a lot and sometimes I’ll freeze them in to popsicles to make it feel like a treat when I need one, but really I’m just eating fruit. #lifehack. But oh goodness. Adding creamy, rich greek yogurt is a WHOLE NEW BALLGAME. Like, it’s a real treat. Except still not that bad for you! So exciting. This batch was so delicious, I’m making more today. Frozen yogurt is my new best friend.

 

Toasted Coconut Frozen Yogurt | a kitchen cafe

 

A few notes-

–I love a lot of coconut in mine so once it was ready to serve, I sprinkled more toasted coconut on it. You can adjust the amount of coconut before you freeze to your liking and it won’t change the consistency at all. Start with a little, taste, add more if you want.

–Same note for the sugar. I love the tang that the yogurt gives, so I didn’t want to sweeten it too much. Taste your mix before freezing- adjust as necessary.

–You can buy coconut cream or ‘make’ your own. You make it by refrigerating a can of coconut milk. When refrigerated, the cream will rise to the top and the water will be on the bottom. Open the can without shaking it, scoop the cream off the top and save the water for smoothies.

— To get the frozen yogurt consistency without an ice cream maker, you need to pull it out of the freezer to stir a few times. There is no right consistency, though. You can eat it as soft serve or wait until it’s completely frozen. It just depends on what you like! I recommend eating it at about the 3 hour mark. With a few minutes to soften, this is the perfect texture for me! So when I make this to serve, I make it about 3 hours before dessert. If you do wait until it’s frozen, it’ll need to thaw before serving or it’ll be icy.

 

Toasted Coconut Frozen Yogurt | a kitchen cafe

 

Prep time: 5 minutes

Freeze time: 3+/- hours

Servings: 3-4 (2 scoops each)

 

1 1/4 cup full fat plain greek yogurt  (I love Greek Gods!)

1 cup coconut cream

1/2 tsp vanilla

1/2 cup powdered cane sugar

1/2 cup toasted unsweetened coconut

 

 

-Preheat the oven to 350. Toast coconut for 5-6 minutes until lightly browned.

-While the coconut is toasting, mix together all other ingredients. Taste and adjust sweetness if needed.

-Stir in coconut and pour in to a freezer container.

-Freeze for 45 minutes- take out and stir.

-Freeze for another 30 minutes- stir again.

-Rinse and repeat until desired consistency is reached.

 

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