Best Coconut Frozen Yogurt Recipes
HEALTHY MANGO COCONUT FROZEN YOGURT RECIPE BY TASTY
Here's what you need: mango, coconut milk, greek yogurt, honey
Provided by Mercedes Sandoval
Categories Desserts
Yield 4 servings
Number Of Ingredients 4
Steps:
- Combine ingredients into a food processor or high-speed blender.
- Pour into a pan and smooth into an even layer.
- Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
- Scoop into a bowl and top with your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 234 calories, Carbohydrate 42 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams
LEMONY COCONUT FROZEN YOGURT
Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! - Caitlyn Heinz, Ovid, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-1/4 quarts.
Number Of Ingredients 8
Steps:
- Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid., Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.
Nutrition Facts : Calories 177 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 69mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
COCONUT FROZEN YOGURT
Recipe comes from an asian blog. Here are her notes.. "The recipe originally calls for Greek-style yogurt - but I don't have that in the stores where I live. Instead I use regular yogurt and strain. If you are using Greek-style, skip the whole straining part. Instead of embedding coconut flakes in the frozen yogurt itself, I use toasted coconut flakes as a topping. It adds gorgeous color, texture and flavor that you wouldn't get otherwise. A note on the amount of yogurt to use: The original recipe calls for 6 cups of whole milk yogurt strained to yield 3 cups. I've made this recipe 3 times now, the last time I started with (2) lg 32oz containers of yogurt (8 cups) that yielded about 4 cups strained. I didn't change the amount of sugar. It still was delicious."
Provided by loveleesmile
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Strain the yogurt: If you are using regular yogurt, you'll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.
- Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.
- Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.
- Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you'll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.
Nutrition Facts : Calories 212.7, Fat 8, SaturatedFat 5.2, Cholesterol 18.3, Sodium 88.5, Carbohydrate 29.8, Fiber 0.3, Sugar 30.9, Protein 6.1
COCONUT VANILLA BEAN FROZEN YOGURT
This is super easy coconut vanilla bean frozen yogurt. You may want to add some more sugar, based on your taste level and the tartness of your yogurt.
Provided by Sasha Finkle
Categories Desserts Frozen Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 7
Steps:
- Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
- Strain coconut milk through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
- Combine strained yogurt, strained coconut milk, and whole milk together in a bowl. Scrape seeds from vanilla bean into yogurt mixture. Stir sugar, shredded coconut, and coconut extract into yogurt mixture; transfer to an ice cream maker and follow manufacturers' instructions for making frozen yogurt.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 39 g, Cholesterol 9.9 mg, Fat 14.3 g, Fiber 1 g, Protein 8.1 g, SaturatedFat 12 g, Sodium 111.1 mg, Sugar 36.9 g
FROZEN COCONUT YOGURT WITH CINNAMON
Provided by Sam Talbot
Categories Dessert Yogurt Low Cal Low/No Sugar Frozen Dessert Coconut Healthy Cinnamon Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6-8
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt.
- In the last 5 minutes of the maker's cycle, add the shredded coconut.
COCONUT MANGO FROZEN YOGURT
From Food & Wine Magazine March 2010. I think it is the little special extra touches, like topping it with coconut you have toasted yourself, that elevate it into a 'special treat' (maybe for someone very special?) :):):)
Provided by jrthrmn
Categories Frozen Desserts
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil coconut water and sugar about 6 minutes until reduced to 3/4 cup. Let cool. Puree the mango with 2 tablespoons of the syrup you just reduced. Put 1/4 cup of this puree in a bowl with the yogurt, coconut milk, lemon juice and remaining reduced syrup. Pour into a glass dish and freeze for 1 hour, until frozen around the edges. Stir it all around and freeze for another 2 hours. Stir sometimes during this 2 hours. Spread the mango puree on top and swirl (stir) with a butter knife held straight up and down. Freeze.
Nutrition Facts : Calories 204.7, Fat 4.7, SaturatedFat 4.1, Cholesterol 1.2, Sodium 50.6, Carbohydrate 38.7, Fiber 1.9, Sugar 36.4, Protein 4.2
FROZEN COCONUT YOGURT WITH CINNAMON RECIPE
Frozen yogurt! I mean, let's face it: Everybody loves a good frozen yogurt. Adults, tweens, teens, kids, whoever. You've seen it a hundred times at your local ice cream parlor on Sunday in the summer: 9:00 p.m. and the place is packed! A line around the corner, kids playing, everybody's happy; it's the sweet life. For a diabetic, that could go two ways: One way is horribly wrong, and that's if there're no sugar-free items on the board. Or, totally great because they do offer some special items for people with some sort of dietary restriction. Or there's Plan C, which is that you make a batch of this silky, creamy, coconut yogurt at home and relax with the fam on Sunday night. Let the others rush to the corner store and wait in line; your only fear will be whether or not your family leaves you any.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
- Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt. In the last 5 minutes of the maker's cycle, add the shredded coconut.
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