Coconut Frozen Yogurt Recipes

HEALTHY MANGO COCONUT FROZEN YOGURT RECIPE BY TASTY

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!

COCONUT FROZEN YOGURT

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.

HEALTHY COCONUT FROZEN YOGURT

Steps:

• Freeze your ice cream maker bowl for 24+ hours (I used my Cuisinart).
• In a stand mixer bowl with whisk attachment, add the yogurt, stevia extract, butter extract, coconut extract and vanilla paste. Mix on low.
• In a microwave-safe bowl, add the coconut cream concentrate and microwave at 15-second intervals, stirring between each one, until melted.
• In a small bowl, whisk together the starch, xanthan gum, baking soda and salt. Slowly add this to the mixing stand mixer and increase the speed to medium.
• Scrape down the sides of the bowl with a rubber spatula and mix again.
• With the stand mixer running, slowly drizzle in the melted coconut cream concentrate.
• Detach the whisk from the mixer and place inside the bowl leaning against the spatula. Freeze for 1 hour.
• Reattach the whisk to the stand mixer and whisk on medium speed until the mixture is even.
• Place the frozen ice cream maker bowl on the ice cream machine and turn the machine on. Scoop the ice cream mixture into the spinning frozen bowl and churn for ~12 minutes.
• Scoop the fro yo into a freezer-proof container (I use a glass loaf pan) and freeze until the texture is to your liking (~2 hours for me). Scoop into serving bowls and enjoy!