Trust me to put up a frozen dessert recipe on possibly the coldest day in April I have ever experienced. But you know what, this is so good I don't even care. Both deliciously tangy and sweet with the delicious flavour combo of pineapple and coconut, this fro yo is impressive. Like really impressive. Like a tropical holiday on your tongue, impressive. Like someone just froze a pina colada and served it as a dessert, impressive.
But it doesn't stop there. Oh no, I've added a gut-healthy twist guaranteed to quench the guilt you generally feel consuming a frozen dairy dessert, and that twist is kefir. Yes, I know, I do tend to go on about kefir a lot, but you know what it's amazing stuff, it's incredibly great for your gut and in this recipe you can't even tell you're doing something good for your body. So you can keep your opinions to yourself, thank you very much.
One itty bitty note: I tend to enjoy my desserts a little on the tangy and refreshing side, not sickly sweet, but if your sweet tooth is super intense, I recommend you up the amount of sugar in the recipe from 1/4 cup to 1/3 cup, until the sweetness is to your liking.
'Pina Colada' Frozen Yogurt (Low FODMAP, Gluten Free & Lactose Free)
Makes 1.3 litres
- 1x 425g can crushed pineapple in natural juice, drained
- 1 cup coconut milk
- 2 cups greek yogurt (lactose-free, if required)
- 1/2 cup kefir
- 1/4 cup + 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Set aside 1/3 cup of drained pineapple.
- Put the rest of the ingredients in a blender or food processor and pulse until well combined. Test for sweetness and add more powdered sugar if necessary.
- Put yogurt mix into ice cream maker, follow manufacturer's instructions and allow mix to freeze until at 'soft serve stage' (15-30 minutes).
- Scoop frozen yogurt into freezer safe container with lid. Mix in the extra pineapple, seal and place into freezer until solid (2-3 hours).
- Allow to soften 30 minutes before serving.