I recently took an amazing trip to Napa Valley with my husband. We went to dinner one night and had an amazing spread of sorbets for dessert. This is my take on the one I liked the most, coconut. I added a little Greek yogurt for just the right touch of creaminess and used shredded coconut for texture. Yum!
Makes 1 ½ pints
½ cup natural sugar
1 cup water
1 can (13.66 oz) coconut milk,
unsweetened
7 oz. 2% Greek yogurt (I like “Fage”)
¼ cup pineapple juice
2 teaspoons gluten free natural
2 teaspoons gluten free natural
coconut flavor
(I use “Frontier” brand)
2 tablespoons finely shredded
coconut, unsweetened
In a small saucepan, mix together sugar and water over medium-low heat just until sugar is dissolved, stirring constantly. Take pan off the heat and let the mixture cool for 1-2 minutes. Pour sugar mixture into a large bowl. Whisk in coconut milk (shake first!), Greek yogurt, pineapple juice, coconut flavor, and shredded coconut. Place in fridge until cold, about 30-45 minutes.
Pour chilled coconut mixture into an ice cream maker and continue according to your machine’s instructions. Place frozen yogurt into an airtight container and keep in the freezer for at least 3 hours before serving. Or if left longer take frozen yogurt out of the freezer 45 minutes before serving (so it's nice and soft). Enjoy!
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