20ozcan crushed pineappleor 20 oz frozen pineapple no sugar added
3/4cupcoconut milk
3/4cupplain yogurt
2Tbspshredded coconut plainno sugar added
Instructions
If using canned pineapple: Line a rimmed cookie sheet with wax paper. Add the crushed pineapple to the cookie sheet, and spread out in a thin layer. Freeze. If using frozen pineapple, skip this step.
Meanwhile, toast the 2 Tbsp shredded coconut (throw a little extra in if you would like to use some for garnish) in a small pan on medium low heat, stirring frequently, until golden. Make sure not to burn, this only takes a few minutes. Let cool.
When the pineapple is frozen, break it up into chunks, using a butter knife.
Add the frozen pineapple chunks to the blender, along with the yogurt, coconut milk, and toasted shredded coconut. Mix on high until smooth. It should be the consistency of soft-serve frozen yogurt. Serve immediately, or transfer to a carton and freeze a little while longer if you prefer a more solid texture. Garnish with more coconut flakes, if desired.
Enjoy!
Notes
Recipe Notes
If you'd like to add more of a rum flavor to your frozen yogurt, try blending in a splash (1/2 tsp or so) of rum extract.