Frozen Coconut Yogurt with Cinnamon
Frozen yogurt! I mean, let’s face it: Everybody loves a good frozen yogurt. Or, totally great because they do offer some special items for people with some sort of dietary restriction. Or there’s Plan C, which is that you make a batch of this silky, creamy, coconut yogurt at home and relax with the fam on Sunday night. Let the others rush to the corner store and wait in line; your only fear will be whether or not your family leaves you any.
Click here to see 'Sweet' Cooking Advice with Sam Talbot.
- 3 cups 2-percent plain organic Greek yogurt
- Granulated stevia extract (equivalent to 1/2 cup sugar)
- 2 tablespoons coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon coconut extract
- 1/2 cup unsweetened shredded coconut
Making your own coconut yogurt is probably way easier than you think, and is definitely one of the best options to get your healthy dose of probiotics. It will stay in the fridge for about 4-5 days. I love making a big batch over the weekend, so I get enough for the whole week -)
Cinnamon Coconut Yogurt [Vegan, Gluten-Free]
- 1 whole young coconut
- About 1 cup shredded coconut or fresh coconut flesh
- 1 heaped teaspoon cinnamon
- 2 tablespoons of liquid probiotics (you can find this in any good health food store)
- Crack open your coconut and pour the water in a jug. Put aside.
- Scoop the flesh and place it in your high speed blender.
- Add about 1/2 cup of coconut water and start blending until you reach a creamy texture. It has to be consistent.
- If your texture is too liquid, add more coconut flesh or some desiccated coconut. Keep blending until your reach a nice creamy and dense texture.
- Once you have the consistency you desire, add your cinnamon powder and probiotics. Keep blending for a few seconds.
- Place in the fridge for about 24 to 32 hours for fermentation.
- Enjoy with some fresh fruits, muesli, granola or just on its own!
Discover more recipes with these ingredients
50 Things to Make with Yogurt
This refrigerator staple is the key ingredient in these dips, dinners, desserts and more.
1: Tangy Guacamole Mash 2 ripe avocados with 1/2 cup plain Greek yogurt. Stir in 1/2 chopped small red onion and 1/2 chopped small jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime and 1/2 teaspoon kosher salt.
2 : Lemon Hummus Puree 1/2 cup plain Greek yogurt with one 15-ounce can chickpeas (drained and rinsed), 2 tablespoons tahini, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt.
3 : Cilantro-Lime Yogurt Dip Puree 1/2 cup plain yogurt with 1/4 cup each chopped scallions and cilantro, 1 teaspoon each lime zest, lime juice and hot sauce and 1/2 teaspoon kosher salt.
Blue Cheese Wedge Salad (No. 19)
Blue Cheese Wedge Salad (No. 19)
4 : Tzatziki Mix 2 cups plain Greek yogurt with 1 grated Persian cucumber, 1 grated garlic clove, 3 tablespoons each chopped dill and mint and 2 teaspoons red wine vinegar season with salt and pepper.
Chilled Cucumber-Watercress Soup (No. 23)
Chilled Cucumber-Watercress Soup (No. 23)
5 : Ranch Dip Puree 1/2 cup plain Greek yogurt with 1/4 cup each mayonnaise and sour cream, 2 tablespoons each chopped chives and dill and 1 garlic clove season with salt and pepper.
Pesto Pasta with Shrimp (No. 26)
Pesto Pasta with Shrimp (No. 26)
6 : Light Caesar Dressing Puree 1/2 cup nonfat plain Greek yogurt, 2 tablespoons each grated parmesan and olive oil, 1/2 teaspoon Dijon mustard, 2 anchovies and the juice of 1/2 lemon.
Two-Ingredient Pizza Dough (No. 27)
Two-Ingredient Pizza Dough (No. 27)
7 : Pimiento Cheese Dressing Puree 3/4 cup plain yogurt with 1/2 cup each shredded cheddar and chopped pimientos. Stir in 2 tablespoons chopped chives season with salt and pepper.
Blueberry Coffee Cake (No. 33)
Blueberry Coffee Cake (No. 33)
8 : Pimiento Cheese Cornbread Make Pimiento Cheese Dressing (No. 7). Mix 1 cup each flour and cornmeal, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon baking powder stir in the dressing and 2 eggs. Bake in an oiled 9-by-13-inch baking dish at 375 degrees F until a toothpick comes out clean, 25 minutes.
9 : Olive Biscuits Pulse 3 cups flour, 4 teaspoons baking powder and 1 teaspoon each baking soda and salt in a food processor. Pulse in 1 1/2 sticks cold cubed butter until the mixture looks like coarse meal. Transfer to a large bowl stir in 1 cup chopped black olives. Whisk 3/4 cup plain yogurt with 1/2 cup water stir into the flour mixture. Drop 12 biscuits, 2 inches apart, onto 2 parchment-lined baking sheets. Bake at 425 degrees F until golden, 20 minutes.
Strawberry Cupcakes (No. 49)
Strawberry Cupcakes (No. 49)
10 : Garlic-Herb Butter Pulse 4 tablespoons softened butter with 1 small garlic clove in a food processor. Pulse in 1/2 cup nonfat plain Greek yogurt and 2 teaspoons each chopped rosemary and thyme until smooth season with salt and pepper.
11 : Chipotle Marinade Puree 1/4 cup plain yogurt with 1 chipotle in adobo sauce, 1 garlic clove, the juice of 2 limes and 1/2 teaspoon each ground cumin and kosher salt. To use: Marinate 1 1/2 pounds steak or chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.
12 : Tandoori Marinade Mix 1 cup plain yogurt with 1/4 cup tandoori paste and 2 teaspoons each grated garlic and ginger season with salt and pepper. To use: Marinate 1 1/2 pounds chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.
13 : Tandoori Potatoes Make Tandoori Marinade (No. 12). Toss 2 pounds cubed russet potatoes with 1/2 cup of the marinade and 1 tablespoon melted coconut oil. Spread on a rimmed baking sheet and roast at 425 degrees F until crisp, 30 minutes. Drizzle with the remaining marinade and sprinkle with chopped cilantro, scallions, toasted coconut and salted cashews. Serve with lime wedges.
14 : Greek Meatballs Make Tzatziki (No. 4). Mix 1 pound ground lamb, 1 egg and 1/2 cup each breadcrumbs and tzatziki with your hands. Form into 1-inch balls. Bake on a rimmed baking sheet at 425 degrees F until browned, about 15 minutes. Serve with the remaining tzatziki top with herbs. (Makes about 24.)
15 : Buffalo Wings Toss 2 pounds split chicken wings with 1 tablespoon vegetable oil season with salt and pepper. Roast on a rack set on a rimmed baking sheet at 450 degrees F until golden, 1 hour. Whisk 1/4 cup each plain yogurt and Buffalo hot sauce in a large bowl add the wings and toss.
16 : Fried Chicken Mix 1 cup plain yogurt with 1 teaspoon each hot sauce and fresh thyme and 1/2 teaspoon each minced garlic, onion powder and kosher salt in a large bowl. Add 3 pounds skin-on, bone-in chicken pieces marinate 1 hour. Season 1 cup flour with salt and pepper. Wipe off the excess marinade and dredge the chicken in the flour. Deep-fry in 350 degrees F vegetable oil until golden and cooked through, 15 to 20 minutes.
17 : Crispy Fish Sticks Combine 1 1/2 cups cake flour, 1 teaspoon each paprika and kosher salt and 1/2 teaspoon each baking soda and pepper in a bowl transfer half to a plate. Whisk 1/4 cup plain yogurt and 1/3 cup seltzer into the remaining flour mixture. Dip 1 pound of finger-size pieces firm white fish in the batter, then roll in the flour mixture. Working in batches, deep-fry in 350 degrees F vegetable oil until crisp and golden, 4 minutes. Season with salt and serve with tartar sauce.
18 : Thai Peanut Chicken Salad Puree 1/2 cup plain yogurt with 2 tablespoons each miso paste, peanut butter and lime juice and 2 teaspoons Sriracha. Toss with 3 cups shredded rotisserie chicken, 1 cup shredded carrots and 2 tablespoons each chopped peanuts, scallions and cilantro season with salt and pepper.
19 : Blue Cheese Wedge Salad Mix 1 cup plain yogurt with 1/4 cup each mayonnaise and crumbled blue cheese, 2 teaspoons white wine vinegar, 1/4 teaspoon kosher salt and a dash each of Worcestershire sauce and hot sauce. Spoon over 4 iceberg lettuce wedges top with chopped chives and candied walnuts.
20 : Smoked Turkey Salad Puree 1/4 cup each plain yogurt, water, fresh basil and chopped scallions, 1/2 avocado, 1 garlic clove, 1 tablespoon lemon juice and 1/2 teaspoon kosher salt. Toss with 1 head torn Boston lettuce, 8 ounces diced smoked turkey, 1/2 pint cherry tomatoes, 1/2 diced avocado and 5 slices crumbled cooked bacon season with salt and pepper.
21 : Herbed Egg Salad Hard-boil 12 eggs chop, reserving 2 yolks. Mash the reserved yolks with 1/2 cup low-fat plain yogurt and 1/2 teaspoon Dijon mustard. Mix with the chopped eggs and 2 tablespoons each chopped chives and parsley season with salt and pepper.
22 : Spicy Veggie Wraps Whisk 1/2 cup plain Greek yogurt with 2 tablespoons harissa (Moroccan chile paste) and 1/2 teaspoon each ground coriander and cumin. Spread on 2 tortillas top each with 1/2 cup canned chickpeas (drained and rinsed) and some chopped cucumber, shredded carrots and crumbled feta. Sprinkle with chopped scallions, cilantro and mint. Fold in the sides, then roll up to enclose.
23 : Chilled Cucumber-Watercress Soup Puree 1 cup each plain yogurt and watercress with 1 seeded peeled English cucumber and 2 tablespoons each chopped dill, white wine vinegar and olive oil season with salt and pepper. Chill. Drizzle each serving with olive oil.
24 : Roasted Beet Salad Wrap 4 medium beets individually in foil with a drizzle of olive oil. Roast at 400 degrees F until tender, 1 hour. Cool peel and cut into chunks. Whisk 1/3 cup plain Greek yogurt with 2 tablespoons each whole-grain mustard, white wine vinegar, minced shallots and chopped dill. Toss with the beets season with salt and pepper.
25 : Turkish Tortellini Whisk 1 cup plain yogurt with 1 tablespoon lemon juice, 1 small grated garlic clove and 1/4 teaspoon kosher salt. Warm 1 tablespoon each butter and olive oil with a pinch each of cayenne, dried mint and kosher salt in a saucepan. Toss 9 ounces cooked tortellini with the yogurt sauce drizzle with the spiced butter.
26 : Pesto Pasta with Shrimp Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
27 : Two-Ingredient Pizza Dough Mix 1 cup each self-rising flour and plain Greek yogurt, using your hands to form a shaggy dough. Knead on a floured surface until smooth. To use: Preheat a pizza stone or inverted baking sheet in a 475 degrees F oven. Spread the dough into a 10-inch round on a separate floured inverted baking sheet. Top as desired. Slide onto the stone bake about 12 minutes.
28 : Curried Creamed Spinach Saute 1 each minced onion and garlic clove in 4 tablespoons butter over medium heat until softened, 7 minutes. Add 1 tablespoon each tomato paste and curry powder cook 1 minute. Stir in 2/3 cup water, 1 pound frozen chopped spinach (thawed and squeezed dry), 1/2 teaspoon kosher salt and a pinch of cayenne cook until warmed through. Stir in 1/2 cup plain yogurt.
29 : Potato Blini Cook 1 pound chopped peeled Yukon Gold potatoes in boiling salted water until tender, 10 minutes. Drain and pass through a ricer mix with 2 tablespoons each flour and plain yogurt, 2 eggs, 1/2 teaspoon kosher salt and some pepper. Cook tablespoonfuls in a hot buttered skillet or griddle over medium-low heat until browned, 2 1/2 minutes per side. Top with plain yogurt and chives.
30 : Twice-Baked Potatoes Pierce 4 russet potatoes with a fork bake at 400 degrees F until tender, 1 hour cool slightly. Slice 1/4 inch off a long side of each. Scoop out most of the filling mash with 3/4 cup plain Greek yogurt, 1/2 cup shredded dill havarti, 4 tablespoons butter and 1/2 teaspoon kosher salt. Return the filling to the potatoes top with more cheese. Return to the oven until hot and bubbling, 20 minutes.
31 : Raspberry-Almond Scones Combine 1 3/4 cups all-purpose flour, 1/4 cup each almond flour and sugar, 2 teaspoons aluminum-free baking powder and 1/4 teaspoon each baking soda and salt work in 1 stick cubed cold butter with your fingers until crumbly. Stir in one 6-ounce container raspberry yogurt and 1 beaten egg. Drop 6 scones, 2 inches apart, onto a parchment-lined baking sheet. Brush with more beaten egg sprinkle with sugar and sliced almonds. Bake at 375 degrees F until golden, about 25 minutes.
32 : Banana–Chocolate Chip Muffins Whisk 1 stick melted butter with 3/4 cup brown sugar, 1/2 cup each plain Greek yogurt, mashed overripe banana and chocolate chips, 2 eggs and 1 teaspoon vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt and 1/4 teaspoon each baking soda and ground ginger whisk in the banana mixture. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.
33 : Blueberry Coffee Cake Beat 1 1/4 sticks softened butter and 1 cup granulated sugar with a mixer until light and fluffy, 3 minutes. Beat in 2 eggs and 2 teaspoons vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt beat into the butter mixture in batches, alternating with 1 cup plain Greek yogurt. Fold in 1 1/2 cups blueberries. Pour into an oiled 9-inch springform pan. Mix 3/4 cup flour with 2/3 cup brown sugar, 1/2 teaspoon cinnamon and a pinch of salt work in 5 tablespoons cubed cold butter with your fingers and sprinkle over the batter. Bake at 350 degrees F until golden brown, 1 hour.
34 : Blueberry Pancakes Whisk 1 cup blueberry yogurt with 1/4 cup water, 3 tablespoons vegetable oil and 1 egg. In a separate bowl, whisk 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt whisk into the yogurt mixture. Fold in 1 cup blueberries. Cook 1/4 cupfuls in a hot buttered skillet. (Makes 8 to 10.)
35 : Granola Waffles Whisk 2 cups flour with 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk in 1 1/2 cups plain yogurt, 1/2 cup water, 2 beaten eggs and 1 stick melted butter. Stir in 1 cup granola. Cook in an oiled waffle maker until golden and crisp. (Makes about 10.)
36 : Smoothie Bowls Puree 2 cups cubed honeydew, 1 chopped peeled kiwi, 1 cup ice, 1/2 cup plain Greek yogurt, 2 tablespoons honey and 1 tablespoon lime juice. Pour into 2 bowls and top with chia seeds, shredded coconut, berries or other toppings.
37 : Stuffed Crepes Combine 1 cup flour, 3/4 cup plain yogurt, 1/2 cup water, 2 eggs and 3 tablespoons each sugar and melted butter in a blender. Heat a medium skillet over medium heat brush with butter. Add 1/4 cup batter for each crepe swirl to coat. Cook until golden, about 45 seconds per side. Fill each with 1 tablespoon fruit yogurt, then fold into quarters. Dust with confectioners' sugar and drizzle with honey. (Makes about 8.)
38 : Banana Fritters Whisk 1 cup cake flour with 3/4 cup cold seltzer and 1/2 cup vanilla yogurt. Cut 2 firm bananas in half crosswise, then quarter each lengthwise. Working in batches, dip the bananas in the batter and deep-fry in 350 degrees F vegetable oil, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and drain dust with confectioners' sugar.
39 : Chocolate Mousse Pie Microwave 2 cups mini marshmallows in a microwave-safe bowl until melted, about 1 1/2 minutes. Stir in 1 cup chocolate chips until melted cool. Add 2 1/4 cups low-fat chocolate yogurt and beat with a mixer until smooth and fluffy, about 3 minutes. Gently fold in 1 cup sweetened whipped cream. Pour into a 9-inch prepared chocolate pie crust. Freeze until firm, about 3 hours.
40 : Low-Fat Brownies Whisk 1 cup each self-rising flour and sugar with 1/2 cup unsweetened cocoa powder in a large bowl. Stir in 1 1/2 cups low-fat vanilla yogurt and 1/4 cup each water and vegetable oil. Fold in 3/4 cup chocolate chips. Pour into an oiled foil-lined 9-inch square baking dish. Bake at 350 degrees F until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes.
41 : Chocolate-Hazelnut Truffles Pulse 1/2 cup toasted hazelnuts in a food processor with 1/3 cup unsweetened cocoa powder until finely ground. Add 3/4 cup chocolate-hazelnut spread and 1/2 cup plain Greek yogurt pulse until smooth. Refrigerate until firm, 4 hours. Roll into 1/2-inch balls roll in more cocoa powder. (Makes about 24.)
42 : Rum Mango Lassi Blend 1 1/2 cups frozen mango chunks with 1 cup coconut water, one 6-ounce container coconut-milk yogurt, 1/4 cup rum, the juice of 1/2 lime and a pinch of ground cardamom.
43 : Acai-Pomegranate Smoothies Blend 1 frozen unsweetened acai smoothie pack (such as Sambazon brand) with 1/2 cup each nonfat vanilla yogurt, frozen blueberries and pomegranate juice, 1 tablespoon chia seeds and 2 teaspoons each grated fresh turmeric and ginger. (Makes 2.)
44 : Peanut Butter–Coffee Protein Shake Blend 1 frozen sliced banana with 1/2 cup vanilla yogurt, 1/4 cup chilled brewed coffee, 2 tablespoons peanut butter, 1 tablespoon chocolate protein powder and some ice.
45 : Plain Frozen Yogurt Whisk 3 cups 2% plain Greek yogurt with 1/2 cup each sugar and low-fat milk and 1 tablespoon lemon juice. Churn in an ice cream maker until the consistency of soft-serve.
46 : Orange Cream Frozen Yogurt Make Plain Frozen Yogurt (No. 45), replacing the lemon juice with 2 tablespoons orange juice and adding 1 1/2 teaspoons grated orange zest and 1 teaspoon vanilla.
47 : Lemon–Poppy Seed Cheesecake Bars Combine 1 1/2 cups flour with 1/2 cup confectioners' sugar, 1 tablespoon poppy seeds and a pinch of salt work in 2 sticks softened butter with your fingers until clumps form. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool. For the filling, puree 1 cup plain Greek yogurt with 6 ounces cream cheese, 1/2 cup each sugar and heavy cream and the grated zest and juice of 1/2 lemon in a food processor until thick and fluffy spread over the cooled crust. Refrigerate overnight to set.
48 : Lemon-Berry Tartlets Bake 6 puff pastry shells as the label directs cool. Beat 1/2 cup each lemon curd, lemon yogurt and heavy cream with a mixer on medium-high speed until smooth. Chill. Fill each shell with the lemon cream top with berries.
49 : Strawberry Cupcakes Whisk one 6-ounce container strawberry yogurt with 1/2 cup each granulated sugar and melted butter and 2 eggs until smooth. In a separate bowl, whisk 1 1/2 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon each baking soda and salt. Working in batches, add the dry ingredients to the wet ingredients, alternating with 1/4 cup milk. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden, 20 minutes. For the frosting, beat 8 ounces softened cream cheese with 1/4 cup strawberry yogurt until smooth beat in 2 cups confectioners' sugar. Chill. Frost the cupcakes and top with sliced strawberries.
50 : Spiced Strawberry Dip Whisk 1 1/2 cups strawberry yogurt with 2 teaspoons grated ginger and a pinch of allspice in a bowl sprinkle with toasted coconut. Serve with sliced fruit.
Tips for making Homemade Coconut Yogurt:
→ Unless you want runny yogurt (no one wants that!) use full-fat coconut milk only.
→ Make sure that there are no additives in the brand of coconut milk you buy. There should only be coconut extract (60% or higher) and water. That's it. If there's guar gum or other additives, look for another brand. I use the brand Aroy-D.
→ The freshness of your probiotics can affect its ability to ferment the coconut milk. Make sure it's not past expiration and that it's been kept in the fridge.
→ Make sure you wash your hands and clean your jar and spoon well before starting. Bacteria + fermented foods is not a good combo.
→ If your coconut yogurt turns a funny color or develops a strong bad smell, toss it. Try again making sure that everything you use is squeaky clean.
If you love this Homemade Coconut Yogurt recipe as much as I do, make sure to give it a 5-star review in the comments below!
FEED THE BACTERIA
In traditional dairy milk yogurt the bacteria in starter culture thrive on the sugar content (lactose). Alternative milks naturally have less sugar than dairy milk, so it is necessary to add some sugar with the starter culture to promote fermentation. The bacteria populating your homemade coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.
3 – 4 cans of Ayam coconut cream (depending on your yogurt maker capacity)
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
Yogurt starter culture or multi-strain probiotic
Thoroughly wash or sterilise your yogurt container and whisk with boiling water.
- Open the cans and spoon the coconut cream directly into your yogurt making jar. Note: Depending on the weather and the temperature of your home the coconut cream will vary in consistency. On a hot day, the coconut cream will be runny while in cool weather you will need to spoon it out.
- Add the sugar/honey and the amount of yogurt starter culture that your product recommends (probiotic capsule if using) and whisk until well combined.
- Put the lid firmly on the glass yogurt jar and place into your yogurt maker.
- Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top.
- Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours. (depending on your desired tartness - a longer fermentation will have more friendly bacteria ) and then press ‘confirm’ to begin incubation.
- When complete, the yogurt will be warm, runny and separated. Place the jar in the fridge for at least 6 hours to set.
- When chilled, stir to combine the water or for a thicker consistency, pour out some of the fermented coconut water. Don't throw it away though - fermented coconut water will stay fresh for up to 3 weeks in the fridge and is perfect to add to smoothies.
For other vegan yogurt recipes please try this date sweetened, coconut and cashew yogurt ,our soy milk yogurt or homemade superfood almond milk yogurt .
- 1 (32 ounce) container plain yogurt
- 1 (13.5 ounce) can coconut milk
- 1 cup whole milk
- ½ vanilla bean, halved lengthwise
- 1 cup white sugar
- ½ cup shredded coconut
- 1 tablespoon coconut extract
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.
16 Homemade Frozen Yogurt Recipes That'll Melt in Your Mouth
Summertime temps mean that frozen custard and ice cream are the name of the game. So we're officially declaring it the season of the scoop. But don't just dive spoon-first into that bowl of homemade ice cream make room for another one of our favorite frozen treats: frozen yogurt.
Hear us out. Yes, your local soft-serve fro-yo joint has probably been around for a while, and you've come to really like adding all those toppings. But guys, we're talking about homemade frozen yogurt, which is an entirely different sort of concoction altogether. You&rsquoll be absolutely blown away by how easy it is to make your own creamy creations. In fact, most recipes only call for about three or four ingredients: fruit, some sort of sweetener (raw honey, maple syrup, etc.), and regular or Greek yogurt for the base. And while it can help to have an ice cream maker, it's not, strictly speaking, necessary to bring these ideas to life. For many homemade fro-yo flavors, you can get by with a food processor or blender.
So, with this new homemade frozen yogurt insight, get to work whipping up your very own batches of the light treat for the whole family. Start with our uber-creamy vanilla-frozen-yogurt base recipe, below. After that, check out some upgrades, including blueberry basil, mango lassi, and green tea honey. After that, check out some of our favorite recipes from around the web&mdashor just go to town adding your own mix-ins. Strawberry peanut-butter? Why not? The best part of making your own flavor is you get to decide!
Lighter than traditional ice cream, but still just as creamy and luscious, this frozen yogurt is the perfect guilt-free summer treat.
Get the recipe.
The farm-stand blueberries add color and flavor, but it's the genius addition of fresh basil that provides this sweet treat with a surprising depth of flavor.
Get the recipe.
If you've ever had a mango lassi yogurt drink on a hot day, you know just how refreshingly cool they are. But take those flavors and put them in a frozen yogurt, and they're positively reinvigorating.
Get the recipe.
There's possibly no flavor combination that says summer more than strawberry and rhubarb. While the classic pies and galettes are pretty unbeatable, there's a soft-serve place in our hearts for this delicious fro-yo take.
Get the recipe.
Green tea ice cream, that staple of Japanese restaurants everywhere, is practically worth the trip out all by itself. Now you can have this lighter version at home whenever you want.
Raspberry Linzer cookies are, arguably, the best Christmas cookie there is. But that doesn't mean you have to wait until it's cold to enjoy the flavor. This sweet treat will have you feeling like it's Christmas in July.
Use 1 3/4 cups any non-dairy milk you prefer.
Substitute 2 tablespoons tapioca starch for the agar-agar, if desired. If using tapioca starch, create a slurry by combining 1/2 cup milk and tapioca starch in a separate small bowl. Mix until smooth, then add the mixture back to the saucepan of milk.
You can substitute 1 teaspoon probiotic powder for the 4 capsules.
Incubate yogurt in a gas oven with just the pilot light on, or in an insulated cooler surrounded by warm water. Or, place the yogurt jars in your slow cooker or Instant Pot(R) and fill it with warm water. Depending on your environment temperature, culture strength, and other factors, incubation could take 12 to 24 hours.
Dairy-Free Frozen Coconut Yogurt
Back when I was a vegetarian, every single one of my breakfasts consisted of a big ol’ bowl of yogurt. With a handful of nuts for “protein”, a lot of sliced fruit, some shredded coconut and maybe some chocolate chips if I was feeling naughty. I thought this was healthier than cereal, but it was still a heaping helping of sugar. Not gonna lie, I’ve kinda missed those meals (if not the way they made me feel), especially as the summer heat rears its ugly head. Welp, enter this super-simple Dairy-Free Frozen Coconut Yogurt. With only three ingredients and about five minutes of actual work, it’s one of the easiest recipes I’ve ever made. It just requires some patience and the right kitchen tools: an Instant Pot or yogurt maker and an ice cream maker for churning. They’ll do all the heavy lifting for you!
You should be able to use any multi-strain probiotic for this recipe. The one I used is I use Kirkman Pro-bio Gold. You’ll also need sterilized mason jars to accommodate about two quarts of yogurt –you can use two one-quart jars or four one-pint jars to get the job done. My only other note? Once you’ve refrigerated the yogurt, your coconut milk may separate so it’s really thick on top and thin on bottom. Give it a good stir before transferring it to the ice cream maker, and you’ll be good to go!
Looking for more easy AIP recipes?
I know diet change can feel overwhelming. I started the autoimmune protocol at a time when only four other people were writing about it, and over the years, I’ve striven to give you the resources I wish I’d had when I got started. Not just recipes, but ways to implement them. My first ebook 28 Days of AIP is a meal plan that will help you get going (or get back on the wagon) with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal! It’s available as a digital download for $9.99.
Super Thick Coconut Yogurt (the shortcut method!)
When I first tried coconut meat I wasn’t sure if I liked it, but it totally grew on me. It’s lightly sweet, super filling (it packs 8g fibre per 1/2 cup!), and has this irresistible silky, smooth texture. I love just eating it on its own as well as making it into this shortcut “yogurt”. Adriana on the other hand…well let’s just say when I let her try some of the yogurt (a version with just coconut and water), she made a dramatic gagging face while sticking her tongue out. I guess it’s not for everyone. haha! Maybe she’ll come around.
These bags of frozen coconut meat are more expensive than buying the young Thai coconuts and retrieving the meat yourself, so it’s something I splurge on once in a blue moon when I’m craving a fuss-free homemade coconut yogurt. But it can be whirled up in seconds! And no risk of hacking my hand off with a cleaver (I’m working on my cleaver skills…still not quite there yet). This shortcut recipe isn’t a true yogurt because it’s not fermented, but that’s partly why I love it so much. No wait time, no fuss. I empty a couple probiotic capsules in the yogurt, but you can totally leave the probiotics out if you wish. We’ll call this a “cheater’s” yogurt. A gotta-have-it-now yogurt. For those of you in the GTA, I find these frozen bags of coconut meat at Organic Garage..I think Whole Foods carries it too. If you want to do it the old-fashioned way, you can do that too of course! I link to a Youtube tutorial in the recipe below.
Hello dreamboat! As I mentioned, this version is super thick! It has a similar consistency to Greek yogurt. You can make it however thick or thin you wish just by adjusting the liquid amount. I find 1/2 cup of coconut water and 2 cups of coconut meat = a lovely thick yogurt…no straining required. Likewise, you can make it as sweet or tart as you want by adjusting the sweetener. I don’t like super sweet yogurt so I only add a tablespoon of sweetener into the blender. If I don’t want the yogurt to change colour, I use cane sugar (such as in these photos), but I also like to use maple syrup or raw coconut nectar too (which will dim the bright white yogurt a bit). You can also get creative and try making different flavours by adding fruit, chia jam, etc. I think I might try a coconut-mango-lime version next!
I made parfaits with strawberry-raspberry chia seed jam paired with a granola that I’m testing for my next cookbook (in the meantime, check out my Lightened Up Summer granola and the granola clusters in the Oh She Glows Cookbook). This yogurt is also awesome in vegan overnight oats, smoothies, and I hear you can make raw ice cream with it too.
Here is my batch of strawberry-raspberry-vanilla chia seed jam below. As a general rule of thumb for making chia seed jam, I use about 300-450 grams of fruit, 3 tablespoons of pure maple syrup (adjust depending on tartness of fruit), 2 tablespoons of chia seeds, and a pinch of pink salt. You can flavour it with vanilla, lemon, orange, etc. For how to make it, see this post.