*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.
Cocozia 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.
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.
- 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
- Combine the coconut water and sugar in a small saucepan and bring to a boil over medium heat on the stove.
- Once boiling, cook for about 6 minutes, occasionally stirring.
- Remove saucepan from stove and let the sugar syrup cool.
- Drain the juices from the can of pineapples and discard.
- Combine the can of pineapples and 2 tablespoons of the sugar syrup in a food processor or blender. Blend for about 20 seconds.
- 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.
- Place the mixture into a glass baking dish and freeze for one hour--the edges should be frozen.
- Whisk the mixture to break up clumps and return to freezer for two more hours, whisking occasionally.
- Whisk in the rest of the pineapple mixture and return to freezer until frozen (30 minutes to an hour).
- Add desired amount of coconut flakes to a small skillet and cook over medium heat until golden brown (3 to 4 minutes).
- Top your yogurt with the toasted coconut flakes.
- Dig in!
This recipe was adapted from Sophie Dahl.