Wednesday, April 7, 2010

Coconut Frozen Yogurt

Well, if you've been paying attention to the nation's weather forecasts as of late, perhaps you've heard that we folks back east have been spoiled rotten with beautiful, summer-like weather.

Yesterday Hejo and I met up with a friend and her little dude to picnic it before the boys went down for naps. The minute I stepped outside and began hauling our stroller four blocks, I was sweatin' like you can't even believe. Summer in April! Who knew??

This afternoon Henry and I came inside to retreat from the pounding heat of the sun. It drained our energy! And it was the type of "summer" day where all you want to inhale are smoothies, ice-cream, Popsicles, and the like.

So, we hit up Trader Joes for our Fage Greek yogurt and coconut, came home and made this sweet, sweet treat.

Depending on where you live in the country, it reminds me of natural frozen yogurt shops like Sweet Ending and Sprinkles here in Philly, Red Mango and Spoon Me in Salt Lake City, and so forth. The texture is thick and creamy, the taste is a bit more "sour" and "natural" than your normal TCBY frozen yogurt. I love that taste, quite frankly.

The only thing I might do differently next time is leave OUT the coconut, and simply garnish the top with a few shredded strands. My husband and I concurred after analyzing each tantalizing bite that the texture of the frozen yogurt is just too heavenly and silky to then have to deal with gnawing on strands of coconut.

Do as you please, but seriously, delicious this is. The coconut extract is absolutely critical to making this as yummy as it is! So don't leave it out. Thank you.

Coconut Frozen Yogurt
{Adapted from Secrets of the Skinny Chef}

4 cups Greek yogurt (we used Fage)
1/2 cup confectioners' sugar (you may wanna add in another two tablespoons or so)
1/2 cup coconut, shredded
1 Tbsp coconut extract

In a large skillet over medium high heat, toast the shredded coconut until lightly brown and fragrant. Remove from heat.

In a bowl, mix together the yogurt, sugar, and extract, adjusting taste to please your palate.
Add the cooled coconut.

Place in an ice-cream machine and freeze according to manufacturer's directions (it only took about 10-15 minutes in our Cuisinart).

Eat and be taken to Hawaii!

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