Coconut Frozen Yogurt Recipe

Nuvita Biscuits

The recipe originally calls for Greek-style yogurt – but it’s incredibly pricey. Instead, we used non-flavored regular yogurt (whole or reduced fat) and strain (instructions below). If you are using Greek-style yogurt, skip the straining section of the recipe.


  • 6 cups of plain flavored yogurt to yield 3 cups strained (see below) or 3 cups Greek-style yogurt
  • 3/4 cup sugar
  • 1 teaspoon coconut extract
  • 1/2 cup sweetened coconut flakes
  • Ice cream maker (remember to freeze your insert if you have one)

1. Strain the yogurt: If you are using regular yogurt, you’ll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.

2. Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.

3. Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.

4. Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you’ll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.



Recipe Comments

  1. posted by vanvark83 on Mar 16, 2013

    Can’t be costly either.


  2. posted by Picean on Mar 16, 2013

    Never made curry before looking for a easy recipe, always get put of but the huge amount of ingredients – any ideas please
    Sorry everyone was meant to put chicken curry
    Thank you every one for all your recipe’s
    and taking time to write them

  3. posted by Ramblin Spirit on Mar 18, 2013

    My nieces, Charlotte, Sammy and Morgan want to make me a smoothie using pineapple as the main ingredient. Does anyone have a great pineapple-based recipe?

  4. posted by Marlon P on Mar 18, 2013

    Okay, so my ice cream maker requires me to freeze the bowl and chill the mixture before starting the churning process. No problem, I can do that. But is it really necessary to freeze the mixture for eight hours or more in your freezer when done churning? If you just eat it before freezing would it be like soft serve ice cream?

  5. posted by Ramblin Spirit on Mar 22, 2013

    I like to cook large batches of food ahead of time and save the leftovers. I already do this with pasta, chili, and oatmeal. What are some other cheap and healthy foods that I can cook in large portions?

  6. posted by Austin on Mar 23, 2013

    I have looked at a few online recipes and noticed that they all tell you to freeze the batter in an ice cream maker. Is there a recipe that is simpler and does not require an ice cream maker? I don’t have an ice cream maker. Thanks!

  7. posted by ibjammin44 on Mar 23, 2013

    I love the smell of this herb but I don’t know what dishes to put it in to cook with it.

  8. posted by homerliveshere on Mar 24, 2013

    I’ve been looking for this Cantonese drink everywhere in New York, but I couldn’t find it, anyone knows? Thanks a lot.

  9. posted by vanvark83 on Mar 24, 2013

    I need the entire picnic to have a monkey on it or be shaped like a monkey etc.
    Please could you give me ideas on what foods I could make or a helpful guide as to how things should look
    Thanks x

  10. posted by JDOGG1122 on Mar 25, 2013

    I am trying to gain weight and want to know what foods to eat. Junk food doesn’t have any effect on me at all and I want to eat healthy anyways so if you could give me some ideas of what to eat it would be greatly appreciated!

  11. posted by RxP DarkBox on Mar 25, 2013

    I’d like to find a good pie crust recipe. I’ve always used those frozen things and they leave a lot to be desired. They’re always soggy and full of grease. An ideal crust would be relatively healthy, some kind of nice texture and not terribly difficult to make. Maybe that’s impossible. If so what’s the next best option?

    Actually, I’m interested in any recipe, pie or other, that’s healthy, easy, and extra tasty.

    Thanks for your help.

  12. posted by Smashing Pumpkins on Mar 26, 2013

    for the smoothie, should i add yogurt or ice cream to have that more “smooth” texture

    and for the sorbet, is the process similar to making ice cream but i don’t add cream? do i need a churner to make it or can i just put the ingredients in a blender and freeze them?

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