COCONUT VANILLA BEAN FROZEN YOGURT
This is super easy coconut vanilla bean frozen yogurt. You may want to add some more sugar, based on your taste level and the tartness of your yogurt.
Provided by Sasha Finkle
Categories Desserts Frozen Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 7
Steps:
- Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
- Strain coconut milk through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
- Combine strained yogurt, strained coconut milk, and whole milk together in a bowl. Scrape seeds from vanilla bean into yogurt mixture. Stir sugar, shredded coconut, and coconut extract into yogurt mixture; transfer to an ice cream maker and follow manufacturers' instructions for making frozen yogurt.
Nutrition Facts : Calories 309.5 calories, Carbohydrate 39 g, Cholesterol 9.9 mg, Fat 14.3 g, Fiber 1 g, Protein 8.1 g, SaturatedFat 12 g, Sodium 111.1 mg, Sugar 36.9 g
VANILLA BEAN COCONUT YOGURT SMOOTHIE
Steps:
- Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.
- In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.
Nutrition Facts : Calories 446 calorie, Fat 5 grams, SaturatedFat 4 grams, Cholesterol 11 milligrams, Sodium 174 milligrams, Carbohydrate 82 grams, Fiber 1 grams, Protein 24 grams, Sugar 81 grams
SKINNY VANILLA BEAN FROZEN YOGURT
I'm a big vanilla ice cream fan, so I had to create a great-tasting, low-fat alternative to enjoy guilt-free. Use a fresh vanilla bean and thick, Greek-style yogurt for best results.
Yield makes 1 quart
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the milk, agave nectar, vanilla bean, and vanilla seeds. Bring to a simmer, then remove from the heat and let the vanilla bean steep for 1/2 hour in the milk mixture. Remove the vanilla bean from the cooled milk and reserve. In a food processor, blend together the milk mixture, yogurt, dry milk, xanthan gum, and salt until smooth and creamy, about 1 minute. Pour into a container, replace the vanilla bean, and allow it to infuse the mixture for several hours or overnight. When ready to freeze, discard the vanilla bean and freeze in the ice cream maker according to the manufacturer's directions.
COCONUT FROZEN YOGURT
Recipe comes from an asian blog. Here are her notes.. "The recipe originally calls for Greek-style yogurt - but I don't have that in the stores where I live. Instead I use regular yogurt and strain. If you are using Greek-style, skip the whole straining part. Instead of embedding coconut flakes in the frozen yogurt itself, I use toasted coconut flakes as a topping. It adds gorgeous color, texture and flavor that you wouldn't get otherwise. A note on the amount of yogurt to use: The original recipe calls for 6 cups of whole milk yogurt strained to yield 3 cups. I've made this recipe 3 times now, the last time I started with (2) lg 32oz containers of yogurt (8 cups) that yielded about 4 cups strained. I didn't change the amount of sugar. It still was delicious."
Provided by loveleesmile
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Strain the yogurt: If you are using regular yogurt, you'll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.
- Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.
- Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.
- Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you'll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.
Nutrition Facts : Calories 212.7, Fat 8, SaturatedFat 5.2, Cholesterol 18.3, Sodium 88.5, Carbohydrate 29.8, Fiber 0.3, Sugar 30.9, Protein 6.1
COCONUT BANANA FROZEN YOGURT - REDUCED FAT, SUGAR, CALORIE!
This is inspired from a recipe found on cooking.com. Using the "light" coconut milk reduces the calories and fat, but the taste is still divine and it is so very creamy! Calorie count as written for 6 servings is 120 calories each. Cooking time reflects chilling time.
Provided by yogiclarebear
Categories Frozen Desserts
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a food processor and process until smooth.
- Chill in refrigerator for a few hours.
- Transfer the mixture to an ice cream maker and freeze according to manufacturer's directions.
- Place in airtight containers and freeze to desired consistency!
- NOTE: To enjoy this throughout the week, simply separate it into serving size airtight serving containers and freeze. Pull them out of the freezer to soften about 30 minutes before you are ready to serve, and enjoy!
Nutrition Facts : Calories 81.3, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.5, Sodium 59.1, Carbohydrate 14.9, Fiber 1, Sugar 10.8, Protein 4.8
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