Coconut Frozen Yogurt Recipes

LEMONY COCONUT FROZEN YOGURT

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.

TOASTED COCONUT FROZEN YOGURT

Steps:

• Chill a large metal bowl in your freezer for at least 30 minutes before getting started.
• Once the bowl is chilled, add the heavy cream and yogurt to the bowl; whisk well.
• Add the granulated sugar and continue to whisk until fully combined and no longer grainy. Stir in the coconut extract. Fold in the toasted coconut.
• Transfer the mixture to a large freezer safe container or bowl. Cover and freeze overnight. Alternately, you can chill the mixture and then process in an ice cream maker.
• Sprinkle with additional toasted coconut for garnish when serving.

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!

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.

LIME COCONUT YOGURT

Steps:

• Mix all the ingredients together in a large bowl. Keep sealed in fridge for up to 5 days.

FROZEN COCONUT YOGURT WITH CINNAMON

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 VANILLA BEAN FROZEN YOGURT

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.