Healthy Coconut Frozen Yogurt Recipes

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HEALTHY MANGO COCONUT FROZEN YOGURT RECIPE BY TASTY



Healthy Mango Coconut Frozen Yogurt Recipe by Tasty image

Here's what you need: mango, coconut milk, greek yogurt, honey

Provided by Mercedes Sandoval

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 cups mango, frozen
½ cup coconut milk
½ cup greek yogurt
2 tablespoons honey

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

4-INGREDIENT COCONUT FROZEN YOGURT (VEGAN, NO-CHURN)



4-Ingredient Coconut Frozen Yogurt (Vegan, No-Churn) image

Provided by Unconventional Cooks

Yield 3-4

Number Of Ingredients 5

2 cups Vanilla Flavored Coconut Yoghurt
1 tsp Coconut Extract
½ cup Coconut Palm Sugar
½ cup Coconut Flakes, toasted
Garnish: Fresh Strawberries, Coconut Flakes

Steps:

  • Measure all the ingredients (except for the coconut flakes) and add into your blender.
  • Blend till smooth.
  • Add in your flakes and pulse gently to combine!
  • Serve immediately or pour into a container and chill to freeze (for at least 4 hours).
  • Before serving, take the ice cream out to thaw for 5 minutes. Blend till smooth (if you want a creamier texture).
  • Serve with whole or cut up strawberries and toasted coconut flakes!

COCONUT FROZEN YOGURT



Coconut Frozen Yogurt image

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

6 cups whole milk, plain flavored yogurt to yield 3 cups strained (see below) or 3 cups Greek yogurt
3/4 cup sugar
1 teaspoon coconut extract
1/2 cup sweetened flaked coconut

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

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