I have had this recipe book-marked for a very long time, I’m guessing about 5 years, so it was about time I actually made it! This is based on the recipe for Coconut Pinkcherry Yogurt from Smitten Kitchen. The only thing I’ve really changed is to use Coconut Cream instead of Coconut Milk because I didn’t have any on hand. It doesn’t really add any coconut flavour just a richness that makes you think it’s super bad for you…but hey, it’s yoghurt and fruit – that’s healthy right?!
The almond extract is optional, but it amplifies the cherry flavour, so if you have some, put it in. If you want a stronger coconut flavour, then substitute the almond extract for coconut extract.
It was about 40°C (105°F) out in the garden when hubby and I took this photo, so I apologise for how melted the frozen yogurt looks.
makes about 1 litre
2.5 cups Greek-style yogurt
3/4 cup sugar
1/2 teaspoon almond extract
1 cup Coconut Cream
Mix together the yogurt, sugar, almond extract and coconut cream. Stir until the sugar is completely dissolved. Refrigerate for at least 1 hour.
Freeze in your ice cream maker according to the manufacturer’s instructions. When it’s about about half-way done, add in the cherries. I added mine all at the start, but they clogged my churn a bit.
Put the frozen yogurt into a container and freeze for a few hours to firm it up. Enjoy!