Strawberry Colada frozen yogurt is a refreshing treat on a warm summer day. Ripe, juicy strawberries mingle with tangy pineapple and sweet coconut for a dreamy, creamy homemade frozen dessert. The United Dairy Industry of Michigan is sponsoring this post. All opinions are my own.
I aim to create an exciting new ice cream flavor each week in July for National Ice Cream Month. Although, I admit to being apprehensive as to how such a commitment might affect my waistline. I don’t suffer flashes of vanity that often. But the warmer weather and its requisite shedding of more forgiving clothing layers brings about a certain amount notice as to how things are fitting around my midsection. It’s not narcissistic to want to wear shorts that don’t feel like a tourniquet due to my ice cream habit. Oh, yes! I have an ice cream habit.
I’d love to say that the heat of July inspires me to eat more frosty treats for the chilling refreshment of it all. To be honest, I loves me some ice cream all year long. In fact, I often finish most days with a creamy scoop of ice cream. Consider it a sort of frozen nightcap. As long as I’m being honest, I should also mention that depending the day I’ve had, the nightly “scoop” may come in the form of a soup spoon being plunged directly from the carton into my mouth.
It happens.
Thankfully, what I lack in willpower I more than make up for in common sense. I try to balance the indulgences by living an active lifestyle, and lightening up my favorite foods without sacrificing taste. That includes using high quality Michigan dairy products in my recipes so that I can ensure optimum flavor and nutrition.
Strawberry Colada Frozen Yogurt is the perfect balance between creamy indulgence and healthy summer refreshment.
Sweet, ripe strawberries are easily morphed into a three ingredient simple fruit sauce. The cool strawberry sauce is blends with vanilla yogurt and then churns in an ice cream maker to a soft-serve consistency. Juicy pineapple tidbits are folded into the mix, with layers of tender, sweet coconut before being frozen firm enough to scoop.
Strawberry Colada Frozen Yogurt is a satisfying frozen treat that won’t have an adverse effect on the waistline!
So, leave the guilt in the closet where it belongs! Scoop away, Friends!
♥♥♥
Kirsten Kubert
Yields 1.5 quarts
Ripe, juicy strawberries mingle with tangy pineapple and sweet coconut for a dreamy frozen yogurt that’s as refreshing as a cool breeze on a warm summer day.
2 hr, 20 Prep Time
5 minCook Time
2 hr, 25 Total Time
Save RecipeIngredients
- 3 C. ripe strawberries, rinsed, hulled, and quartered
- ¾ C. granulated sugar
- 2 Tbs. cornstarch
- 1 ¼ C. vanilla yogurt, Greek or regular style
- ½ C. pineapple tidbits, diced
- ½ C. sweetened coconut flakes, divided
Instructions
- Prepare the ice cream maker according to manufacturer’s guidelines. (For example, my Cuisinart Ice Cream/Frozen Yogurt Maker uses a removable freezer bowl that must be frozen overnight prior to use.)
- Place the rinsed, hulled, and quartered strawberries into a large saucepan; briefly set it the pan aside. In a small bowl, stir the granulated sugar and cornstarch together with a fork to combine. Pour the sugar mixture over the strawberries, folding the berries over to coat. Cook the strawberries over medium heat, stirring continuously, just until the sugar melts and thickens. (About 5 minutes.) Transfer the strawberry sauce to a glass bowl, setting it in the refrigerator for 2 hours, or until completely cooled.
- Once the strawberry sauce has been thoroughly chilled, stir it into the vanilla yogurt to combine. Transfer the mixture to the ice cream maker and process it according to manufacturer’s guidelines. (My Cuisinart ice cream maker requires the base be churned in the frozen freezer bowl for between 16 to 20 minutes for soft serve.)
- Fold the pineapple into the frozen yogurt. Spoon half of the frozen yogurt into an airtight freezer container. Sprinkle half of the coconut flakes over the yogurt. Repeat the layers by spooning the remaining frozen yogurt over the first coconut layer, and topping with the remaining coconut.
- Freeze until firm. (About 2 hours for “scoopable” frozen yogurt or 4 hours for very firm frozen yogurt.)
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