Tropical Frozen Dessert Food

TROPICAL FROZEN DESSERT

Steps:

• Heat oven to 350°F.
• In small bowl, mix crushed cookies, sugar, melted butter and coconut. Spread evenly on ungreased cookie sheet. Bake 4 minutes; stir. Bake about 2 minutes longer or until coconut is golden brown. Cool 10 minutes.
• Spoon 1/3 cup cookie mixture into loaf pan. Top with 1 container yogurt. Sprinkle remaining cookie mixture over yogurt. Top with remaining container of yogurt; spread evenly. Cover with plastic wrap.
• Place in freezer about 4 hours or just until firm. Just before serving, turn upside down onto cutting board; cut into 4 slices.

FROZEN TROPICAL FRUIT DESSERT

Steps:

• Line 9x5-inch loaf pan with foil, with ends of foil extending over sides of pan.
• Beat ice cream and soft drink mix in large bowl with mixer until blended. Stir in pineapple. Spoon into prepared pan.
• Freeze 4 hours or until firm. Use foil handles to lift dessert from pan to serving plate; discard foil. Top with cherries before serving.

TROPICAL FRUIT DESSERT

Steps:

• In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt. Sprinkle with coconut.

TROPICAL FROZEN YOGURT DESSERT

Steps:

• Heat oven to 400*.
• Bake and cool Pastry Crust.
• Pastry Crust: Beat all pastry crust ingredients in large bowl on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased rectangular pan, 13x9x2 inches. Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
• Beat whipping cream and powdered sugar in chilled large bowl with electric mixer on high speed until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spoon evenly over cooled crust.
• Cover and freeze at least 8 hours. Remove from freezer 20 to 25 minutes before serving. Store covered in freezer.

TROPICAL FROZEN YOGURT DESSERT

Steps:

• Heat oven to 400°F. In large bowl, beat crust ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
• In large bowl, beat whipping cream and 1/4 cup powdered sugar on high speed until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spoon evenly over crust.
• Cover and freeze at least 8 hours. Remove from freezer 20 to 25 minutes before serving. Store covered in freezer.

FROZEN TROPICAL FRUIT YOGURT

Steps:

• Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.

TROPICAL FROZEN YOGURT

Steps:

• In a small pot on low heat, mix mashed banana with sugar and coconut oil and heat just until dissolved - Do not boil. Let cool down for a couple of minutes.
• Transfer sweet liquid to a food processor and blend for a few seconds. Add coconut yogurt and blend until well combined, then transfer to a large-bottomed plastic container and let chill in the freezer.
• Once the mixture starts to get hard on the edges, maybe after 30 minutes (depending on your freezer), transfer back to the food processor and blend for a few seconds, then transfer back to the container and to the freezer. Repeat this a couple more times as the mixture becomes harder and harder, about 4 times in total.
• Once you process it for the last time, transfer it to a freezer container you would like to store it in, covered, and keep frozen. Let the mixture become hard again before serving (which will be 2-3 hours after you`re started making it), but keep in mind that it`s best eaten the next day as it`s had the time to really settle. Enjoy!
• EXTRA TIPS: I use a 500g container of Liberte`s thick Mediterranean coconut yogurt, which is kind of like greek yogurt, but it`s high in fat due to the coconut. *****You can still make this without a food processor and just a spatula, but it will be a bit less creamy. Just take out the mixture as described above but, instead of using a food processor, use a spatula of some sort and beat the mixture until it`s well mixed and soft again, and continue until it`s done. *****You can get coconut oil for cheap at Asian and Indian grocery stores - Health food stores charge a lot more for theirs. *****Please keep in mind that the amount of time it takes to make this recipe depends on how cold your freezer is, how big your plastic container is that you harden your mixture in between processing, and how often you process it in your food processor. It will take at least 3 hours before it`s ready to serve and eat, but longer is better.