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Coconut Cranberry Frozen Yogurt

[12/31/10: For another, more coconut-heavy version than A Christmas Greeting, see Cook's notes below.]

I plan to serve it at Christmas (read the blog).

I don't think it's going to be long , but right now it's a pretty sporadic life (years actually) for me.

I just wanted to say that maybe 2011 will make me a more organized cook and blogger, but who am I kidding? I've always been this way and I won't make any more excuses. Hmmm... I feel like a New Year's resolution is approaching: no more excuses; I am me.

I love making frozen treats and it's so easy (why do you say that? Baking a cake isn't always easy). Let's just say that it can be done in a short time and requires no special organization.

Also make sure the yogurt is filtered first.

Make it full fat, low fat or low fat according to your preference. If you don't want to use cream, replace it with a little milk. And since the recipe doesn't include an ice cream base, you can use any sweetener you like without affecting the consistency. I prefer less sweet ice cream and frozen yogurt to regular ice cream, but feel free to add sugar if you like.

Frozen Coconut Cranberry Coconut
Original recipe from Christina.
Print out the recipe
2 cups natural yogurt, preferably organic yogurt, strained
1 1/2 cups 2% milk.
1/4 cup cream
1/3 cup granulated sugar or 1/4 cup (some) Splenda sugar mix or 7-8 Splenda packets
2/3 cup unsweetened coconut, finely grated, preferably organic
1/2 teaspoon coconut oil (optional)
1/2 cup dried cranberries
Strain the yogurt by placing it in a damp cheesecloth-lined sieve over a bowl and refrigerate for about 3 hours. Use the filtered liquid in another recipe or discard it. Use strained yogurt in this recipe.
Mix yogurt, milk, cream, sugar and extract and mix well. Taste and adjust as desired.
Add coconut flakes.
Process in an ice cream maker according to the manufacturer's instructions. When the yogurt mixture is half frozen, add the cranberries to the running machine to mix with the yogurt.
Once processed, the yogurt can be served directly from the blender or transferred to a covered container and frozen for about an hour before serving.

Add it to your most delicious holiday meal and enjoy.

Chef's Notes:
Best served same day. If you store them frozen, you should let them thaw for at least half an hour until they become chewy.

Editor's note dated 12/31/10.
Josh, Kelly and Jackson were visiting for the holidays and one night I made a different version of the recipe above, only with coconut milk. We like it, so here it is:
Using the measurements above, strain the yogurt for 24 hours until it is very thick.
Add a can of whole or light coconut milk , sugar, grated coconut and seasonings to the yogurt. Stir or mix thoroughly until a smooth mixture is formed.
Continue as described above, adding the blueberries last.
Serve soft immediately after processing or pack in an airtight container and freeze for up to 2 hours before serving.

Copyright © 2005-2010, Kristin Cooks. All rights reserved

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