Go Back
Print

Pistachio and Coconut Frozen Yogurt

This Pistachio and Coconut Frozen Yogurt recipe is perfect for a cold summer craving! It only has a handful of ingredients and is so divine!

Course Dessert
Cuisine American
Prep Time 3 hours 10 minutes
Servings 1 quart
Author Janssen Bradshaw

Ingredients

  • 1/2 cup pistachios shelled (mine were roasted and salted)
  • 3 cups plain yogurt I use Dannon All-Natural Plain Yogurt (not the non-fat or low-fat version because life is too short for skim products because it's relatively cheap and doesn't have any weird ingredients - in Texas, I always bought Brown Cow Cream Top which is just the KING of large tubs of yogurt. I miss that stuff so much)
  • 1 cup unsweetened canned coconut milk
  • 1/2 cup granulated sugar
  • 1/4 teaspoon coconut extract
  • Honey and extra pistachios for topping optional

Instructions

  1. Grind the pistachios in a food processor or blender until they are very finely ground (my girls like nuts, but if yours don't, you'll probably have an easier sell the more finely they are ground).
  2. Mix the pistachios, yogurt, coconut milk, sugar and coconut extract together. Refrigerate for at least 1 hour or up to overnight to let the sugar dissolve and the flavors blend.
  3. Pour the mixture into your ice cream maker and mix according to manufacturer's directions. Transfer to a freezer-safe container and freeze for a couple of hours to let it harden up.
  4. Top with extra pistachios and honey, if desired (it kind of turns into caramel when it freezes a little. My girls were big fans).

Recipe Notes

(adapted from Homemade Decadence and Smitten Kitchen)