Coconut FroYo

Coconut scares some people. People who fear fat, I hear.

But sadly, what these fat-fearing folks don’t realize is that coconut fat is very, very good for you. The medium-chain fatty acids are considered healthy fats that actually help your body metabolize healthfully. Some reports even suggest that these healthy fats can oxidize unhealthy fat stores right out of your cells. Zap!

Oh, and it’s a great treat for runners. Coconut fats can give you endurance to improve athletic performance.

Need I give more reason to eat coconut?

Oh, yes. It’s very tasty. So if you need a froyo fix one night, give this recipe a go.


1-6 oz. container of organic vanilla yogurt

1/4 cup canned coconut milk

2 T milk (I used almond)

1 t stevia + a pinch of vanilla and the “scantest” pinch of salt


-Blend all ingredients thoroughly. I mixed mine in a large measuring cup with a spout for easy pouring.

-Churn in ice cream maker for as long as your appliance typically recommends. Mine took about 15 minutes ’til a creamy consistency was reached.

-Remove from machine. If you’d like it a bit firmer, just pop in the freezer for 20 minutes or so.

If you don’t have an ice cream maker, invest in some pop molds! I always use these to save the excess ice cream or froyo I can’t eat. Plus, it’s nice to save a little for a quick froyo fix at a later date.

2 thoughts on “Coconut FroYo

  1. Pingback: Watermelon Ice Cream | Collegiate Culinaire

  2. Pingback: Freeze-It-Yourself Chocolate Fro-Yo | Collegiate Culinaire

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