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Coconut Frozen Yogurt with Tropical Fruit

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Jaden Hair

Published: March 26, 2009

Updated: 06/15/2009 06:00 am

6 cups of low-fat/whole plain flavored yogurt to yield 3 cups,
strained (see below) or 3 cups Greek-style yogurt
3/4 cup sugar
1 tsp coconut extract
1/2 cup sweetened coconut flakes
mixed tropical fruit (mango, kiwi, papaya, etc.)
Ice cream maker (remember to freeze your insert if you have one)

1. Strain the yogurt: If you are using regular yogurt, you'll need to
strain out the water. Line your mesh strainer with a double-layer of
cheesecloth. Spoon the yogurt in, and let it sit propped over a deep
bowl in the refrigerator for at least four hours. Discard the water.
If you are using Greek-style yogurt (like Fage — found at Whole
Foods), you don't need to strain.

2. Mix and rest: Mix the strained yogurt with the sugar and coconut
extract. Let it chill in the refrigerator for one hour to let the
sugar dissolve.

3. Churn, baby, churn: Following instructions that came with your ice
cream maker, churn until the mixture is the consistency of soft ice
cream. 4. Toast coconut and dice fruit: While the fro-yo is churning,
toast coconut. Take a dry skillet. Set on medium heat and add the
coconut flakes. Stir constantly until flakes toast to a golden brown.
Remove from heat immediately, and set aside. To serve, sprinkle the
toasted coconut and spoon the diced tropical fruit on top of your
frozen concoction.

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