Toasted 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 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.