Berry Coconut Frozen Yogurt is the flirty little sundress of desserts–pretty, pink, and ready to play lawn games in the sun.
I owe this sweet little number to the bright, happy things in half-empty containers that littered my fridge: straggling berries at the brink of overripeness; a scrap of jam I was saving for a small piece of toast (or midnight graham cracker dunk); a half-empty can of coconut milk.
I hate throwing food away, not only because I find it wasteful, but also because I feel that by doing so, I have given up on its potential. (Example: this Banana Ice Cream.)
I have good news for you, lonely spoonful of jam and orphan coconut milk. Your future is bright and will involve this berry coconut frozen yogurt recipe!
A few weeks ago, I checked out the ice cream Bible from the library, and in it, author David Lebovitz mentions that he often uses ice cream as a vehicle for the excess dessert bits he has strewn about his kitchen from the week’s assorted baking projects.
Brilliant! I often top my leftover One Bowl Brownies with ice cream, but for some reason, the idea that I could put them in the ice cream itself never occurred to me.
I decided to apply David’s “turn it into ice cream” principle to the sweet leftovers in my fridge, and oh my–I may never do another thing with them again.
How to Make Berry Coconut Frozen Yogurt
My little ice cream (or in today’s case, frozen yogurt) experiment demonstrates that coconut milk pureed with Greek yogurt, jam, and leftover berries creates a perfect, 30-second custard. (Pssst…did you know you can also make Avocado Ice Cream?)
- Coconut Milk. My swap for regular cow’s milk keeps this homemade frozen yogurt creamy while infusing it with delicious coconut flavor. (I’ve also swapped cow’s milk for oat milk to make Oat Milk Ice Cream too.)
- Greek Yogurt. Makes the frozen yogurt tangy and creamy while adding additional protein compared to regular yogurt. (It’s also my key to these Berry Parfait Yogurt Popsicles).
- Raspberry Jam. Adds sweetness and some concentrated fruit flavor.
- Strawberries + Raspberries. Pack in the vitamin C along with a blast of fruity flavor and vibrant pink color. (For another berry-licious frozen treat, try this Rhubarb Swirl Buttermilk Ice Cream).
- Honey. For a kiss of natural sweetness that cuts through the tartness of the berries.
- Toasted Coconut Flakes. Make the coconut flavor shine and add some contrasting texture.
- Coconut Rum. A few tablespoons of booze helps keep the frozen yogurt soft (alcohol has a lower freezing point). Plus, coconut rum. Tropics, here we come!
- Freeze ice cream maker according to instructs.
- Combine the strawberries with the raspberries, honey, jam, and coconut rum.
- Stir then let sit at room temperature for 1 hour to macerate.
- Add the coconut milk, Greek yogurt, and salt and stir to combine.
- Transfer the mixture to a food processor or blender and puree until smooth.
- Return to the bowl, cover with plastic, and chill for at least 1 hour.
- Churn in your ice cream maker, according to its instructions, adding the toasted coconut in the final 5 minutes.
- Scoop into bowls with additional toasted coconut. ENJOY!
- Ice Cream Maker. I use and LOVE my KitchenAid standing mixer attachment. I have also heard great things about this free-standing model, and the Amazon reviews agree.
Don’t have an ice cream maker? You can still make Berry Coconut Frozen Yogurt! Try this method from King David himself.
Frequently Asked Questions
Yes. If you’d like to keep the coconut flavor, you could try adding coconut extract. Note that omitting the rum will make the frozen yogurt freeze a bit harder, because the alcohol helps keep it soft, but it will still be delicious. You should just plan to leave it out at room temperature for 5 to 10 minutes before serving. I hope you love it!
Unfortunately, this particular recipe isn’t meant to be vegan. I’d suggest seeking out a vegan strawberry ice cream recipe. I’m sorry I can’t offer more guidance, but since I’ve never tried making the recipe this way, I can’t give you clear direction, and I want you to enjoy what you make!
Of course! I happened to have strawberries and raspberries on hand. However, you could easily swap them for an equal amount of leftover blackberries or blueberries too. Feel free to experiment and let me know your results.
Berry Coconut Frozen Yogurt
- 8 ounces strawberries (fresh or frozen and thawed)
- 4 ounces raspberries (fresh or frozen and thawed)
- 1/4 cup honey
- 2 tablespoons raspberry jam or strawberry jam
- 2 tablespoons coconut rum
- 3/4 cup light coconut milk
- 1/2 cup plain Greek yogurt (whole, 2%, or non-fat—the higher the fat, the creamier the frozen yogurt)
- 1/4 teaspoon kosher salt
- 1/4 cup shredded toasted coconut plus additional for serving
- Freeze ice cream maker according to instructs. Hull strawberries and slice into fourths. Place in a large bowl with the raspberries, honey, jam, and coconut rum.
- Stir to coat berries in the honey and rum, then let sit at room temperature for 1 hour to macerate.
- To the bowl with the berries, add the coconut milk, Greek yogurt, and salt and stir to combine. Transfer the mixture to a food processor or blender (or use an immersion blender) and puree until mostly smooth.
- Return to bowl, cover with plastic wrap so that the plastic is touching the surface, then chill in the refrigerator for at least 1 hour.
- Freeze according to your ice cream maker’s instructions (or if you do not have an ice cream maker, follow this method), adding the toasted coconut in the last 5 minutes of churning. Serve topped with additional toasted coconut.
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