Yeah…Immaeatthat

Jul 23

Coconut Cream Frozen Greek Yogurt

This recipe has been a long time coming.

Like for a whole 2 weeks.

I’ve been dreaming about this recipe ever since I went to Menchie’s and almost died when I sampled their coconut frozen yogurt.  At the time, I had the urge to stick my mouth under the dispenser and proceed to give myself a brain freeze buuuuttttt I was with my boyfriend.   And since we aren’t married, I decided I should resist the urge…once we’re married I can totally do strange, puerile (GRE word) things like that but then he’ll be stuck with me no matter what.  Marriage is gonna be awesome.

[Side Note: When it comes to frozen yogurt, Menchie’s it’s kinda where it’s at.  If you can’t have free samples at a frozen yogurt place, I’m not going back.  When my boyfriend and I walked into Menchie’s they told us to please help ourselves to trying all 16 flavors.  So before the boyfriend headed to the bathroom, he told me to see how many flavors I could try before he got back.  I only got through 3.  Boys pee fast.  Anyways, let’s get back on track.]

So I ate the coconut frozen yogurt at Menchie’s and almost died because it was so delicious.  My boyfriend, let’s call him Andrew, and I were sharing and he didn’t like the coconut.  I was kind of disgusted because it was the most delicious thing and how in the world could you not love it?!  But then I realized there was more for me.  Mmmyeah.

[Another side note: I’m terrible at sharing my food.  Like I hate it.  Whenever I have to share food with someone it’s like I’m on some food eating competition and I try to eat as fast as I can.  I think it’s a survival mechanism.  Really, I’m just trying to become more nourished than the person I’m sharing with.*]

Okay so I was playing around with a lot of recipe ideas and decided that I only wanted to use one can of coconut milk instead of two.  But, I was worried the frozen yogurt wouldn’t turn out coconutty enough.  So I went to the grocery store to buy some coconut extract.  After searching the grocery stores selves, all I found was “Imitation Coconut.”

Imitation?

Why do they have to put that word on there?  It’s like they are screaming at you that you’re buying man-made, fake coconut flavoring.

I didn’t want man-made coconut, I just wanted coconut without the fat.  Yes, I know that in itself is not natural.  Plus, coconut fat is good fat and real food is what we’re all about here and blah de blah.  But I just wanted coconut extract without the fat but all the flavor and I wanted it to be natural.  I didn’t want my food to say imitation.  And I really didn’t want to suggest to you that you should go buy imitation coconut.

On any other day, I probably would have bought that imitation coconut extract.  But not this day.  Because this was the day I had just put my very first Kombucha into my grocery cart.

So I didn’t buy the imitation coconut.

But I did manage to spend $22 as I consoled my newly-developed-anti-imitation-food soul on the bulk bin aisle.

A couple of days later, I actually got around to making my all natural-imitation free coconut frozen yogurt and then…

I drank a Diet Coke.

Seriously, I make no sense.

Okay now, this recipe is not for the faint of heart-moderate coconut fan.**   You’re going to need to love coconut. The flavor, the texture, the smell.  If it’s coconut, you better be loving it because you’re about to partake in spoonful after spoonful of jammed stuffed coconutty wonderful.

*Yeah, definitely still too selfish to have kids.

**Liking coconut water is not required because, quite frankly, that stuff is execrable (GRE word).

Coconut Cream Frozen Yogurt (without Imitation Coconut Extract)

makes ~4 cups

2 cups 2% greek yogurt, plain

1 can full fat coconut milk

1/2 cup sugar

1 cup shredded coconut, unsweetened

1/2 tsp vanilla

Place the can of coconut milk in the fridge overnight to allow it to thicken.

The next day, use a food processor to process the shredded coconut for about 30 seconds, or until is resembles a flour.  In a bowl, mix together the greek yogurt and thickened coconut milk until smooth.  Add in unsweetened coconut, sugar and vanilla one at a time, mixing between each addition.  Pour the creamy mixture into a seal-able container and place in the fridge for 1-2 hours, or overnight.  Pour mixture into your ice cream maker and follow your ice cream makers instructions.  Serve immediately or freeze until it achieves your desired texture.  I thought this was best served right after I took it out of my ice cream maker.  If you freeze your frozen yogurt, allow it to thaw out a little before serving (for like 20-30 minutes).

9 Responses to “Coconut Cream Frozen Greek Yogurt”

  1. Etty — December 15, 2013 @ 2:42 pm (#)

    Love everything with coconut taste, definitely will prepare, but bcs the coconut is sweetend Iwill omit the sugar. Thx for the revile

  2. Filipino Store — June 21, 2014 @ 12:03 am (#)

    Coconut cream frozen yogurt is extra delicious and healthy. THanks for post

  3. michaeldk — October 16, 2014 @ 7:25 am (#)

    What I don’t understand is how you worry about coconut fat (Which is arguably one of the healthiest fats around, and DOES NOT make you fat..it just gives you energy and lubricates your tissues, besides that it’s anti-bacterial, anti-inflammatory, lowers cholesterol to name a few things) yet you plunge half a bowl of sugar in the icecream without a second of thought. Carbohydrates make you fat. Fat doesn’t make you fat. I know, the irony. Read up about insuline and how sugars and simple carbs (flour, bread, pasta, white rice etc) get deposited as nice chubby fats. Preferrably around the waist, since that’s the way Insuline rolls. Now, look at for example the natives in Greenland. They eat a diet that consists of 90% whale, walrus and seal fat in the winter. Yet their cholesterol values are extreme healthy, and their muscle:fat ratio’s are better than all western countries. Thats because, yes I repeat it again, fat doesn’t get converted to fat. There are ‘bad’ fats, mostly anything that comes from vegetable sources except olive oil and coconut oil. But they are bad for your heart, and increase inflammation. They still don’t make you fat (no, even butter won’t make you fat in any way close the way sugars and carbs do).

    So. Next time, just use coconut milk, and add less sugar …supplement with some stevia to get a similar sweetness. Ta-daaaaa. Just as enjoyable, creamier and way, way healthier. Despite what your gut instincts tell you :)

    • Kylie — October 16, 2014 @ 11:33 am (#)

      Hi Michael. Thanks for commenting. This post is over two years old, so my perspective on coconut oil has changed a bit as more peer-reviewed research comes out on the potential benefits of coconut oil. That said, I don’t see anywhere in this post where I say coconut fat is bad for you. I say, “coconut fat is good fat and real food…”

      I have been using coconut oil a lot more in my cooking since this post, but I don’t think there is anything wrong with being cautious of a product with such a high amount of saturated fat. Even if it is a source of medium-chained triglycerides that is digested differently than other forms of saturated fat.

      Eating too much of anything will “make you fat”…so I’d have to disagree with that statement. Also, natives in Greenland have a far different lifestyle than I do so that’s not too relevant to me.

      I do agree that if I made this froyo again I would add less sugar! From a health standpoint, I’d rather eat fat than sugar any day!!

  4. Mel — July 31, 2015 @ 5:04 pm (#)

    Hello, is the ice cream maker absolutely necessary in this recipe?

    • Kylie — August 2, 2015 @ 3:53 pm (#)

      Hey Mel! I haven’t tried this recipe without an ice cream maker…so I’m not sure:/ I imagine just stirring the mixture occasionally as it’s freezing may work!

  5. Mel — August 3, 2015 @ 9:32 am (#)

    Thanks, I’ll try it and keep you posted on the results!

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