Healthy 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!

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

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!

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!

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.