coconut pinkcherry yogurt

By Jackie618

recipe from smitten kitchen, adapted from the perfect scoop

Ingredients

• 3 cups strained yogurt* or Greek-style yogurt
• 3/4 cup sugar
• 1/2 teaspoon almond extract
• 3/4 cup cherries, pits removed and roughly chopped
• 1 cup unsweetened coconut milk

Details

Servings 1
Adapted from smittenkitchen.com

Preparation

Step 1

Mix together the yogurt, sugar, almond extract, cherries and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

* To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.