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Ingredients
- 6 cups of low-fat/whole plain flavored yogurt to yield 3 cups, strained (see below) or 3 cups Greek-style yogurt
- 3/4 cup sugar
- 1 tsp coconut extract
- 1/2 cup sweetened coconut flakes
- mixed tropical fruit (mango, kiwi, papaya, etc.)
- Ice cream maker (remember to freeze your insert if you have one)
Preparation
Step 1
1. Strain the yogurt: If you are using regular yogurt, you'll need to strain out the water. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in, and let it sit propped over a deep bowl in the refrigerator for at least four hours. Discard the water. If you are using Greek-style yogurt (like Fage -- found at Whole Foods), you don't need to strain.
2. Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill in the refrigerator for one hour to let the sugar dissolve.
3. Churn, baby, churn: Following instructions that came with your ice cream maker, churn until the mixture is the consistency of soft ice cream.
4. Toast coconut and dice fruit: While the fro-yo is churning, toast coconut. Take a dry skillet. Set on medium heat and add the coconut flakes. Stir constantly until flakes toast to a golden brown. Remove from heat immediately, and set aside. To serve, sprinkle the toasted coconut and spoon the diced tropical fruit on top of your frozen concoction.