Thursday, December 23, 2010

Coconut Cranberry Frozen Yogurt

[12-31-10: See Cook's Notes below for another, more coconutty, version made on a whim over Christmas.]

My intention was to get this on the table (read blog) in plenty of time for Christmas.

I don't consider this to be plenty of time, but that's my rather disorganized life at the moment (year actually).

Just now I was about to say that maybe 2011 will find me a more organized cook and blogger, but who am I kidding?  I've always been this way and will offer no more excuses. Hmmm ...  I feel a New Year's resolution coming on:  No more excuses; Iyam who Iyam.

I do love to make frozen concoctions and this one is as easy as pie (why do they say that? Pie is not necessarily easy). Let's just say that this can be made up in no time at all and doesn't require much organization.

Except, you do have to remember to drain the yogurt before hand.

Make this full-fat, low-fat or non-, according to your own dictates.  If you prefer to leave out the cream, substitute a little more milk.  And because the recipe is not made with an ice cream custard base, you can use whatever sweetener you prefer and the texture will not be affected.  I prefer my ice creams and frozen yogurts to be less sweet than the commercial standard, but feel free to kick up the sugar if that floats your boat.

Coconut Cranberry Frozen Yogurt
Christine's orignial recipe
print recipe
2 cups plain yogurt, preferrably orgainc, drained
1 1/2 cups 2% milk
1/4 cup cream
1/3 cup sugar or 1/4 cup (scant) Splenda Sugar Blend, or 7-8 packets Splenda
2/3 cup unsweetened, finely shredded coconut, preferrably organic
1/2 tsp coconut flavoring (optional)
1/2 cup dried cranberries
Drain the yogurt by placing it in a damp cheesecloth-lined colander over a bowl, set in the fridge for about 3 hours.  Use the drained liquid in another recipe or discard.  Use the drained yogurt in this recipe.
Combine the yogurt, milk, cream, sugar and extract and stir well.  Taste and adjust at will.
Stir in the shredded coconut.
Process in your ice cream maker according to the manufacturers instructions.  When the yogurt mixture is semi-frozen, add the cranberries into the machine while it is running to mix them into the yogurt.
When the yogurt has finished processing, it can be soft-served directly from the mixer or spooned into an aritight container and frozen for about 1 hour before serving.

Scoop this into your prettiest holiday dishes and enjoy.

Cook's Notes:
This is best served the same day.  If kept frozen, you will have to let it thaw for at least a half hour in order for it to be scoopable.

Editor's note on 12-31-10
Josh, Kelly and Jackson visited over the holidays and one night I made a different version of the recipe above using only coconut milk.  We liked it very much so here it is:
Using the measurements above, drain the yogurt for 24 hours so it's very thick.
To the yogurt add one can of whole or lite coconut milk, the sugar, shredded coconut and flavoring. Stir or whisk well to blend.
Process as above, adding the cranberries last.
Serve soft immediately after processing or pack in an air-tight container and freeze for up to 2 hours before serving.

Copyright © 2005-2010, Christine Cooks. All rights reserved


Lisa@ButteryBooks said...

What a unique combination of flavors. A frozen holiday dessert is perfect for the not so cold winters of Texas.

Simona said...

Truly lovely photo, Christine.

Mimi from French Kitchen said...

You've done it again, Christine.

Merry Christmas to the entire CC clan!


Sophie said...

What a delightful & festive ice cream!! Yeah!!

Did you get my postcard yet??

Christine said...

Thank you all for stopping by.
Sophie, I haven't received your card yet. Happy New Year to you all.