Vegan Blueberry Coconut Frozen Yogurt (No-Machine)

 Fresh blueberries are the star in this simple frozen yogurt recipe. With no machine needed, a handful of ingredients are combined to make a delicious vegan summer treat!

 

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It's summer and my kids have been craving ice cream. Almost every day I get a request to go for ice cream. In the past, I would have happily loaded them into the car, and enjoyed a sinful cone of ice cream with them. Now that I started Weight Watchers, I was hit with the reality of just how many points are in ice cream. It doesn't mean I will never enjoy it, it just means it won't be a weekly occurence. That's why I decided to try and make a lower point version that I could enjoy everyday, if I wanted. Without feeling guilty.

I have always been a frozen yogurt fan. I love the smooth tart creamy treat, that isn't overly sweet and full of fruit. Unfortunately most frozen yogurts sold in stores are also packed with sugar, or corn syrup. As delicious as they may be, they are almost ice cream like and not very healthy. So, I decided to try my hand at making a frozen yogurt here, using coconut yogurt.

I first tried coconut yogurt a few years back when I worked in the Natural Foods Market. I instantly fell in love with it, since coconut is one of my favourite flavours. Making this recipe with coconut yogurt and a bit of coconut milk solids, adds a wonderful subtle coconut flavour. This creamy frozen yogurt is addictive and both the kids said it was extremely delicious. I am happy to have created a treat that I can enjoy, which is low in points for my Weight Watchers program.

How to make Frozen Yogurt at home

There are several recipes out there, and all are pretty much as simple as the other. Frozen yogurt starts with a yogurt base (the thicker the better) and usually includes some sort of fruit. Sweetener is also used, since plain yogurt can be very tart.

1. Start by refrigerating a can of coconut milk over night. You want the coconut solids to set, so they are easier to scoop out.
2. Before making your yogurt, place a metal mixing bowl in the freezer, for at least 30 minutes. 
3. While bowl is chilling, place coconut in a non stick skillet over medium heat. Stirring constantly, cook the coconut until it get golden brown and toasted. Remove from pan and let cool.
4. Scoop out the coconut milk solids and place in chilled bowl. Using a whisk, whisk in monk fruit sugar and vanilla, until well combined and fluffy (about 1 minute). 
5. Fold in the the container of coconut yogurt, cooled toasted coconut and blueberries.
6. Pour mixture into a freezer safe container with a lid and place in freezer for at least 5 hrs, to overnight. Once frozen, scoop and enjoy with your choice of toppings. (I used sugar free caramel sauce).

What kind of fruit can I use in Frozen Yogurt?

Any type of fruit will do. Many people like to mash their fruit slightly, when adding it to things such as ice cream of frozen yogurt. I prefer nice pieces of fruit in my frozen yogurt. If using fruit like strawberries, peaches, cherries or raspberries, feel free to mash them with a bit of sweetener.

Can I make Frozen Yogurt in an ice cream machine?

Of course you can! Making it in an ice cream machine would allow you to enjoy your creation more quickly. However, if you do not have an ice cream machine, or like me you didn't want to go dig it out, you can make this recipe without one.

How do I make Vegan Frozen Yogurt?

Vegan frozen yogurt can be made by using vegan yogurt such as coconut yogurt of almond milk yogurt. I have also heard of brands of yogurt made with oats and even fava beans. Use your favourite brand of vegan yogurt and sweeten your frozen yogurt with a vegan sweetener such as monk fruit sugar, or maple syrup.

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Equipment needed for this recipe

• metal mixing bowl
• whisk
• can opener
• rubber spatula
• skillet
• freezer safe container with lid
• measuring cups and spoons

Vegan Blueberry Coconut Frozen Yogurt

1 can full fat coconut milk

1 container (680g) Unsweetened plain coconut yogurt

1/2 C monk fruit sugar (I used Lakanto golden)

1/3 C sweetened shredded coconut

2 C fresh blueberries, washed and dried

2 tsp vanilla

The night prior to making your frozen yogurt, place the can of coconut milk in the fridge.

30 minutes before making your frozen yogurt, place a metal mixing bowl into the freezer.

While the bowl is chilling, place a non-stick skillet over medium heat. Add in the coconut and cook until golden brown; stirring constantly to avoid it burning. Remove from skillet and let cool to room temperature.

Carefully remove the can of coconut milk from the fridge, making sure to keep it upright and to not shake it. Open the can and scoop out the solid top of the coconut milk, leaving the liquid behind; and place in the chilled bowl. Add in the vanilla and monk fruit sweetener and whisk for 1 minute; until smooth and slightly fluffy.

Using a rubber spatula, fold in the coconut yogurt, blueberries and coconut, until combined. 

Pour mixture into a freezer safe container, which has a lid and place in freezer for at least 3-4 hours.

Let soften slightly before serving with toppings of choice (ie: pizzelle cookies, caramel sauce, etc)

Each half cup serving is 3 points on the WW Purple Plan 💜