Coconut Frozen Yogurt

Coconut Frozen Yogurt

Just about everyone I knew in California lushed about Pinkberry Frozen Yogurt 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 frozen yogurt 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.

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.

Coconut Frozen Yogurt


Coconut Frozen Yogurt Recipe

Servings: Prep Time: Cook Time:
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The recipe originally calls for Greek-style yogurt - but it's incredibly pricey. Instead, I use 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.

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Comments 36

  1. SteamyKitchen

    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!

  2. Lynn

    Beautiful! Keep us posted on the Pinkberry comparison. Maybe your next business venture will be opening Jadenberry FroYo.

  3. Sue

    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!


  4. Melinda

    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!)

  5. SteamyKitchen

    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!

  6. Anh

    fantastic! This is the type of coconut dishes I love love love! Right, I have saved it for summer next year. πŸ˜€

    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!

  7. tigerfish

    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!

  8. Dolores

    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…

  9. nookandpantry

    Another beautiful and delicious recipe I have to bookmark. And “flogger” “fooger” and “fo-blo” all made me lol. πŸ˜€

  10. Heidi

    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.

  11. SteamyKitchen

    Hi Heidi,

    I have this one:

    but its nothing to really rave about. If you go to I think they link to a review of ice cream makers.

    I hope that you try the coconut version!

  12. NY Girl Eats World

    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. πŸ˜‰

  13. Lucy Vanel

    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.

  14. SteamyKitchen

    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! πŸ™‚

  15. MeltingWok

    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*

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  18. Alex

    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!

  19. honest ape

    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!

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  21. tiffany shim

    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.

  22. Heidi

    I made frozen yogurt for the first time this past weekend with my new ice cream maker (I’m addicted!). I used non-fat yogurt, splenda, vanilla extract, and a vanilla bean. I thought it wasn’t going to work because everything I read online said to use full fat or non fat yogurt. I didn’t even strain it and it worked VERY well! I made it for my Dad for Father’s Day because he loves vanilla ice cream but won’t eat it because of the calories and fat. He absolutely loved it. I was surprised at the creaminess and flavor…very good.

  23. Digital Diva

    I was hesitant about the low sugar content, but decided to follow through with the original recipe and make changes later. As it turns out, I won’t be making any changes. I like the recipe just as it is.

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  25. Joanne

    Not for nothin’, i saw a recipe that said it woould be creamier if you stirred it every couple of hours…i haven’t tried it yet, i’m just saying what i read. Good luck! If you try it, let me knowhow it works out and we could share what we found. Good luck

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