Once in awhile you get an idea that actually turns out better than you plan. This recipe is one such example.

This recipe is “company dessert”.

It’s that good!

I purchased a couple of pineapples last week, which began a series of thoughts that look something like this:

Pineapple = summer = hot = no cooking indoors = grilling = ice cream.

Naturally, all roads lead back to ice cream.  Well, in this case, they lead back to frozen yogurt.

Since pineapple and coconut are a natural pairing in food, it didn’t take long before I was in the kitchen mixing up my latest concoction.

To make the coconut yogurt, you will need one large container of Greek yogurt, a sweetener (I used 2 tablespoons of honey to cut the bitter flavor in the Truvia), coconut flavoring and shredded or flaked coconut (I recommend a finely ground coconut).

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First, you will need to mix your yogurt, sweetener, coconut flavoring and coconut in a bowl.

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Place yogurt mixture in the refrigerator.

To make the pineapple swirl, you will need fresh pineapple, coconut oil, coconut sugar (or you may substitute brown sugar), pineapple juice, cinnamon and vanilla.

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Melt the coconut oil in a skillet over medium high heat.  Once the oil is hot, add pineapple to oil and allow to cook until the pineapple softens and just begins to turn brown (about 5-7 minutes).

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Stir in the cinnamon, coconut sugar and pineapple juice.

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Bring to a boil and allow it to cook until the juice becomes a syrup.

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Remove from heat.  Stir in vanilla.  Set aside and let cool about one hour.

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Now it’s time to prepare the frozen yogurt.  Place the mixture in your ice cream maker and prepare according to the manufacturer’s instructions.

Just before the yogurt is completely frozen, drizzle the pineapple mixture into the ice cream maker.

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Allow the mixture to swirl through the yogurt without actually mixing into the yogurt.

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This is truly one of the best frozen desserts I have ever eaten.  Daniel claimed this to be the best ice cream/yogurt dessert I’ve ever made.

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Shari’s Company Worthy Coconut Frozen Yogurt with Pineapple Swirl

Yogurt base:

  • 4 cups plain Greek yogurt
  • 1 cup sugar or sweetener equivalent
  • 1/4 tsp. coconut flavoring
  • 1/2 cup shredded coconut or flakes

Mix all ingredients and place in the refrigerator.

Pineapple swirl:

  • 1 Tbls. coconut oil (you could substitute with butter)
  • 1/2 cup fresh pineapple (cut into small pieces)
  • 1/3 cup coconut sugar (you could substitute with brown sugar)
  • 1/3 cup pineapple juice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla

Heat the coconut oil in a skillet over medium high heat.  Add the pineapple; cook until tender and just until the pineapple begins to turn brown.  Add the sugar, cinnamon and pineapple juice; bring to a boil and continue to cook until the liquid becomes thick, like a syrup.  Remove from heat; add vanilla and stir.  Set aside to cool for about 1 hour.

Freeze the yogurt according to manufacturer’s directions.  Just before the yogurt is completely frozen, drizzle the pineapple mixture over the frozen yogurt and allow it to swirl into the yogurt.  Do not over mix.

Serve and enjoy!

If you do not have an ice cream freezer that allows you to add while freezing, you could do one of two things:  add the swirl mixture to the yogurt mixture just prior to freezing, or use the pineapple syrup as a topping.  Either way, you’ll still have a wonderful dessert.

I will be serving this to Deb and Jen when they are here visiting later this month.  I know they will enjoy it.

Love,

Shari