Pineapple and Coconut Frozen Yogurt

*This post may contain affiliate links, which I get a small commission from if you purchase the product. You can read my full disclosure here.

There’s something about a pineapple and coconut combo that just makes my taste buds so excited. I’ve never been to Hawaii, but that combo is exactly what I imagine Hawaii tasting like. Just a tropical sensation of two great flavors. So, when the folks at Cocozia sent me some of their coconut water, I knew exactly what I wanted to do with it.

pineapple and coconut frozen yogurtCocozia Coconut Water is 100% organic, has no added sugar, no pulp and no preservatives. So basically, it’s awesome. It has a natural sweetness that is refreshing, hydrating and delicious. It was the perfect addition to my frozen yogurt.

Another plus to this yogurt? It doesn’t require an ice cream maker, so it’s really easy to make and just as easy to gobble up.

pineapple and coconut frozen yogurt

coconut pineapple frozen yogurt edit 3It’s also really pretty to look at–but I promise that’s not why I love it.

This is the first time I’ve ever tackled frozen yogurt, and I think I’m definitely going to be tackling it much more now that I know how delicious it is and  how easy it is to make. My boyfriend and I actually had this for lunch today because I conveniently finished making it at lunch time ;-) That may have been planned, but oh well.

pineapple and coconut frozen yogurt

4.0 from 3 reviews
Pineapple and Coconut Frozen Yogurt
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 cup Cocozia Coconut Water
  • ½ cup granulated sugar
  • I can crushed pineapple
  • 1¼ cup plain Greek yogurt
  • 1 cup coconut milk
  • Juice from half a lemon
  • Sweetened coconut flakes for garnish
Instructions
  1. Combine the coconut water and sugar in a small saucepan and bring to a boil over medium heat on the stove.
  2. Once boiling, cook for about 6 minutes, occasionally stirring.
  3. Remove saucepan from stove and let the sugar syrup cool.
  4. Drain the juices from the can of pineapples and discard.
  5. Combine the can of pineapples and 2 tablespoons of the sugar syrup in a food processor or blender. Blend for about 20 seconds.
  6. In a medium-sized bowl, add ¼ cup of the pineapple/sugar mix, the Greek yogurt, the lemon juice, the coconut milk and the rest of the sugar syrup. Whisk until well combined.
  7. Place the mixture into a glass baking dish and freeze for one hour--the edges should be frozen.
  8. Whisk the mixture to break up clumps and return to freezer for two more hours, whisking occasionally.
  9. Whisk in the rest of the pineapple mixture and return to freezer until frozen (30 minutes to an hour).
  10. Add desired amount of coconut flakes to a small skillet and cook over medium heat until golden brown (3 to 4 minutes).
  11. Top your yogurt with the toasted coconut flakes.
  12. Dig in!

coconut pineapple frozen yogurt edit 4

This recipe was adapted from Sophie Dahl.

 

 

By Category:

By Date:

Comments

  1. JaneEllen says

    That looks so awesomely delicious. Think I will be making this especially in summer. Love frozen yogurt and coconut and pineapple and —. So good. I eat greek yogurt often for breakfast or snack and love it with some fresh berries in it also. Pinned this recipe til I get new printer for new pc.

  2. Kenny says

    Hi Catherine,
    I was wondering what size can of crushed pineapple you used.

    A looking forward to giving this one a try.

    Kenny

    • Catherine Elsby says

      Kenny, I think it was 12 oz.! It will really just depend on how many pineapples you want in there :-)

  3. Pattarin Noonium says

    This looks beautiful! For the coconut milk, is it the coconut milk found in the fridge for drinking or the cooking coconut milk (found in cans in the Asian section of the supermarket)?

    Can’t wait to make this! Thank you!

  4. Mike says

    Hi
    I tried making this last night and I thought I had done everything correctly, but I checked it the next morning and it had frozen solid as a rock. Did I do something wrong? I had it covered in a dish.

    • Catherine Elsby says

      Mike–this yogurt works best if you eat it right after the listed whisking and freezing times. However, if you leave it in the freezer and it freezes solid, just let it thaw out for 5-10 minutes at room temperate and it will be ready to scoop! You could also whisk in a drop of rum or vodka next time you freeze it to avoid it freezing completely.

  5. kenna Morton says

    as I was purchasing the required ingredients I noted a couple of oversites:
    1 can of pineapple—-what size can? How much
    coconut milk—–sweetened or unsweetened?

    I bought the 20 0z can of pineapple because that was what was available. I bought the unsweetened coconut milk.

    If you can update the recipe, that would be great. I will repost as to how mine actually comes out.

    Thank you

  6. kenna Morton says

    I just read your reply to another question regarding the coconut milk—I would never have quessed that you were referring to the coconut milk THAT YOU DRINK. Oh well. I’ll let you know how it turns out.

  7. kenna Morton says

    I am the author of the previous two posts. I finished by mixture. Tasted really good. I do have an icecream maker so I added the pinapple all at once. I also had added about 3 ounces of toasted coconute at the end of the churning time..

    Just sampled it from the freezer. I think it may have a more crystalized texture than it might have otherwise but the flavor is terrific.

    Again, I had used a 20 oz. can of pinapple and the coconut milk that I used was the unsweetened canned coconut milk that is in the aisian food isle. This is a keeper recipe just as I made it. I plan to serve it with a drizzel of chocolate, more toasted coconut and a marchino cherry on top. Thanks for the recipe idea.

  8. kenna Morton says

    frozen yogurt completed, served and a huge success. Everyone loved it. But, it was hard as an icecube. Not sure if it was because I did it in the icecream maker–or if it was because i unknowingly used the wrong amount of pinapple and used asian coconut milk and not the drinking coconut milk. I need to fix this or I will have a mutiny on my hands. Thanks again for the recipe.

    I gave the recipe only four starts because of the lack of clarity on the ingredients.

    • Catherine Elsby says

      Kenna, oh no! I’m happy the flavor was there. How long did you freeze it for? It will become hard if you leave it in the freezer for too long. However, if you add about 1/4 teaspoon of rum/vodka next time (same amount of alcohol as vanilla extract so the kiddos can still have it), it will keep it from freezing completely.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

By submitting this form, you accept the Mollom privacy policy.

Rate this recipe:  
CommentLuv badge