I’ve been making this for about five years, and every single time I think “Whoa, this is so ridiculously good.”
I made it the last week we were in North Carolina (with all our leftover cherries that I also used in these muffins) and we definitely didn’t eat it out of cute little bowls. We mainly ate it with plastic spoons standing at the kitchen island in between packing way too many boxes.
Either way you choose to eat it, it’s fantastic.
Plus, it has only five ingredients, so there’s basically no reason not to make it immediately (and then again the next day too).
Coconut Cherry Frozen Yogurt
(from Smitten Kitchen)
Makes about 1 quart
3/4 cup cherries, pitted and roughly chopped
3 cups plain Greek Yogurt
1 cup unsweetened canned coconut milk
1/2 – 3/4 cup sugar
1/2 teaspoon almond extract
Combine all ingredients, stirring really well, and refrigerate for about an hour so the sugar completely dissolves.
Mix in your ice cream maker according to the directions. Serve immediately or freeze until it is as hard as you’d like.