Best Lemony Coconut Frozen Yogurt Recipes
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
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
FROZEN LEMON YOGURT
Wanting something with fewer calories, I tinkered with a lemon ice cream recipe until I liked what I tasted. This cool tangy treat is so refreshing! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,
Nutrition Facts : Calories 187 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 42mg sodium, Carbohydrate 38g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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