Coconut Vanilla Bean Frozen Yogurt
Added to shopping list. Go to shopping list.
Ingredients5 h 15 m servings 310 cals
Original recipe yields 8 servings
- Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
- Strain coconut milk through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
- Combine strained yogurt, strained coconut milk, and whole milk together in a bowl. Scrape seeds from vanilla bean into yogurt mixture. Stir sugar, shredded coconut, and coconut extract into yogurt mixture; transfer to an ice cream maker and follow manufacturers' instructions for making frozen yogurt.
- Cook's Note:
- I use farm fresh yogurt and it is extremely tart. If you are using very tart yogurt, use 2 cups white sugar.
Per Serving: 310 calories; 14.3 g fat; 39 g carbohydrates; 8.1 g protein; 10 mg cholesterol; 111 mg sodium. Full nutrition
ReviewsRead all reviews 1