Coconut Frozen Yogurt with Tropical Fruit

by SteamyKitchen on September 21, 2007 · 22 comments

Co-Co Fro-Yo, Baby

Recipe is adapted from Perfect Scoop <–which by the way is written by fellow food blogger David. If you’ve never visited his website before..then…. STOP. Collaborate and Listen. Go visit D’s blog for a brand new sensation… Ice Ice Fro-Yo Baby. Fro-Yo Baby…. sorry. I couldn’t help it. I’m still stuck on the 80’s thing….

Coconut Frozen Yogurt with Tropical Fruit

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.