Coconut Frozen Yogurt (Co-Co Fro-Yo by a Fo-Blo)
Maybe its because I’m a new food blogger (flogger, fooger, fo-blo?) but I didn’t know of David (so infamous that no last name is needed) until a couple of months ago, when he reached through the computer screen, wiggled through them tangled internet tubes to serenade me with sweet lullabies and woo me with a piece on How to Make the Perfect Espresso - which consequently jump-started a new espresso
addiction/obsession and the quest to capture the perfect Espresso con Panna photograph. Anyways, when I’m tootin’ around online reading other fo-blos, I generally categorize interesting finds in 3 main groups:
1) Food that looks so !%@#*!! perfect and pure that there is no way in hell that I would even attempt to replicate - for fear that my version would just look like a distant, mistreated, misunderstood beaten and battered cousin. Recipes from the masters like this, this and this.
2) Food that looks so scrumptious that I MUST try the dish in my immediate future. A swift flick of my wrist, a click on the del.icio.us button and the recipe is safely tucked away for fu.tur.e re.fere.nce, like this, this, this and this.
3) Food that I envy. Not because I can’t make it, but because I don’t have access to the ingredient, the professional, the moohla or the establishment. Now, back to David. Just about every floober in California lushed about Pinkberry (he, her, this gal and even him) and it just drove me totally insane that I live 1,600 miles from the closest Pinkberry. How could the entire state of California be so incredibly obsessed with frozen yogurt of all things?? How good could this fro-yo taste for people to endure 45 minutes in line and $35 parking tickets? Fro-yo was so 1985 - the same category that I file anomalies like M.C. Hammer, parachute pants, fingerless lace gloves and mile high bangs courtesy of AquaNet hairspray. Is it coming back in vogue again? But just two flavors? No chocolate? I had to book a ticket to come home and just see for myself. Of course, I justified the trip by saying, “oh, I’m coming to visit parents!” - but we all know my real motivation was to chase fro-yo around the globe. Nice rhyme and tagline, but how lame does that sound, you know? When I saw that Heidi of 101 Cookbooks published A Frozen Yogurt Recipe to Rival Pinkberry based on David’s new book
, I really had to debate whether or not to make it. “What if it totally sucks and it tastes just like a tacky version of a dieter’s ice cream? Maybe I really should wait until I get to L.A. and just taste the real thing.” Even Smitten Kitchen raved about her affair with David and her Coconut Pinkcherry Yogurt. 
But in the end, I will always be an Instant Grat-Brat and NEED. TO. HAVE. IT. NOW. So I made it. All I can say it, “FRO-YO!!! You finally grew up and got rich!!!” This was nothing like the frozen yogurt that I remember from the 80’s. Instead it was tangy, creamy, luscious, full and rich. Given the choice of Haagen Dazs ice cream or Coconut Frozen Yogurt, there is no contest…fro-yo all the way, baby. I’m still going to L.A. next week so I’ll report back on how it compares to Pinkberry. Can’t afford an ice cream maker? Then you’ve gotta try this idea over at Obsession with Food.
So here it is: Co-Co Fro-Yo by a Fo-Blo:
Coconut Frozen Yogurt
Heidi (and I’m sure David, too) recommends using good quality whole milk yogurt. I can imagine that non-fat or low-fat yogurt wouldn’t work that well, as they would both have high water content. The recipe originally calls for Greek-style yogurt - but I don’t have that in the stores where I live. Instead I use regular yogurt and strain. If you are using Greek-style, skip the whole straining part.
Instead of embedding coconut flakes in the frozen yogurt itself, I use toasted coconut flakes as a topping. It adds gorgeous color, texture and flavor that you wouldn’t get otherwise.
A note on the amount of yogurt to use: The original recipe calls for 6 cups of whole milk yogurt strained to yield 3 cups. I’ve made this recipe 3 times now, the last time I started with (2) lg 32oz containers of yogurt (8 cups) that yielded about 4 cups strained. I didn’t change the amount of sugar. It still was delicious.
6 cups of whole milk 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.
this is a winner. j, can it be made without an ice cream maker? we make yogurt at home. it’s so easy.
Hi Bee,
I make yogurt at home too, I’m sure home made yogurt can be used instead of store-bought. In regards to the ice cream maker, yes, you can make ice cream without a maker - I have never done it but I’m sure David would be able provide you with some nifty technique!
Your fro-yo is melting fast, fo-blo (sounds like pho-bo?!).
Eat it quick or yo will lose fro-yo to me…heh heh *evil laughter*
Beautiful! Keep us posted on the Pinkberry comparison. Maybe your next business venture will be opening Jadenberry FroYo.
Hi Jaden,
man, all this talk of fro-yo is making me want some! i was wondering if you have had any success keeping the frozen yogurt without it turning into a rock solid mass? thanks!
~sue
This particular ice cream lover will, at this point, look the other way …
I love this post. You really make me laugh! Seeing how I live where frozen yogurt doesn’t exist but Greek yogurt does, I think I will have to try this. (or I will give this fro yo a go!)
I need to buy new dishes. Your food is always dressed for an Oscar party.
I will have to try this! My hubbie loves loves coconut in anything, especially frozen yogurt. Yum. Lovely pic!
Tigerfish- you crack me up!!!
Lynn- I’ll definitely let you know if Pinkberry can stand a chance against this fro-yo!!
Sue- Not really. I leave it on the counter for a few minutes to warm up a bit before serving. But hardly any make it to the freezer anyways. We tend to just eat it all in one sitting!
LPC- I can’t seduce you with fro yo?!
Melinda- LOL!
MrsHBT- If this fro-yo could wear shoes, she would be decked out in stilettos
Bea- Oh I hope you try this - and please share your photo too!
Hon, if it ain’t got 25% milkfat, I ain’t slurpin’!
My idea of a good night! since hubby dislikes coconut, that’s more for me!
I love the dish you used.
fantastic! This is the type of coconut dishes I love love love! Right, I have saved it for summer next year.
PS: You know the toasted coconut reminds me of a dessert that is very popular in Hanoi. Ice cream with sweet rice, then some toastes coconut flakes on top. I haven’t eaten it for the longest time!
I thought of a fro-yo rap “in honor” of your fro-yo:
Use the co-co, in the fro-yo
Scoop the fro-yo, for the fo-blo
When the fo-blo plays the “yo-yo”
All we know be, YO…YO…YO!
Hope you like it!
Great… in addition to what looks like the perfect recipe for “FroYo”, several of the links you’ve provided have my mouth watering and this month’s food budget and list of to-tries growing…
Another beautiful and delicious recipe I have to bookmark. And “flogger” “fooger” and “fo-blo” all made me lol.
What type of ice cream maker do you use? I am returning a refurbished Cuisinart (the $$ self-refrigerated one) since my ice creams are taking nearly one hour to freeze properly, and any knows that is waaaay long to wait when you are wanting a frozen treat STAT! I have made this recipe the “David” way - wonderful, rich, creamy, tangy - everything you’d want in a fro-yo, except it does freeze very rock solid. Gotta give the coconut flavor a spin.
Hi Heidi,
I have this one:
Cuisinart
but its nothing to really rave about. If you go to slashfood.com I think they link to a review of ice cream makers.
I hope that you try the coconut version!
Thanks for the love, Steamy. By the way, your food floats somewhere between category 1 and 2. Your photos blow me away every time, but they also inspire me to the kitchen. My waistline may not be happy you took up blogging, but my mouth sure is.
Looks yummy, Jaden. I think I’ll give this one a try if my new neighbor has an ice cream maker. Last summer’s ice creams all were made with my neighbor’s machine which is very embarrasing to admit!!!!!!!! I love your dishes and photos and the colors you use. You are a master of mastering reflection in the photos as well. Bravo.
NY- don’t you wish we could have a food bloggers fair - each one of us gets a booth and gives out free samples of one of our dishes? Wouldn’t that be FUN!?
Thank you Lucy! Maybe its time to get your very own ice cream maker….this is so good that once you make it, you’ll not want to share any of it with your new neighbor. Borrowing without sharing would be baaaaaddd for neighborly relations!
Can I just dump everything into the blender, and then quick freeze it ? It’ll be heck of a good fro yo sorbet perhaps ? *grins*
Jaden,
Jinx again!
MW- I suppose you could. You mean I paid $50 for an appliance I really don’t need?!?!
WC- this is beginning to get scary!!!!
[...] A few days later, I did try Pinkberry. Both tasted good….but my Co-Co Fro-Yo by a Fo-Blo [...]
[...] Coconut Frozen Yogurt (Co-Co Fro-Yo by a Fo-Blo) [...]
he-he…there’s a local store who carries Greek style yogurt not far from my house! thanks for the recipe!
I’ve been dying to try this recipe. Then yesterday my MIL came over and surprised us with two big bags of fresh off the tree sweet cherries (I live in the cherry capital)! So last night I popped my ice cream bowl in the freezer and my yogurt is ‘greeking’ as I type.
So I’m using your recipe but I’m adding in my fresh cherries and I can’t wait!
Alex-
I’m so glad that you started coming to this site. You were a world class cook before, but now you’re throwing all this new, tasty food my way.
I Just finished a bowl of your Cherry Frozen Yogurt and it rocked my world. And I hate Cherry Ice Cream!
Best. Wife. Ever.
Thank you, Jaden and Thank you Alex!
[...] **I’ve moved! Come visit me at my new home** [...]
hi, there.
I’m looking for the yogurt business.
but i don’t know what is the best for me.
Would you send to me your brosher and all your marketing ritail pricese.
your interior concept too.