Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is super easy coconut vanilla bean frozen yogurt. You may want to add some more sugar, based on your taste level and the tartness of your yogurt.

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Recipe Summary

prep:
3 hrs 15 mins
additional:
2 hrs
total:
5 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.

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  • 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.

Nutrition Facts

310 calories; protein 8.1g; carbohydrates 39g; fat 14.3g; cholesterol 9.9mg; sodium 111.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/30/2016
Due to dietary restrictions I had to change some ingredients but this is great - easy and my daughter loves it so much better than the "ice cream" I used to make. I omit the whole milk and use honey instead of sugar to sweeten. Also I use coconut cream instead of coconut milk; it does not need to be strained. She is actually not a coconut fan so I flavor it with peppermint extract. Read More
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