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.
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