Berry Coconut Frozen Yogurt

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 8 ounces, weight Strawberries, Fresh Or Frozen And Thawed
• 4 ounces, weight Raspberries, Fresh Or Frozen And Thawed
• ¼ cups Honey
• 2 Tablespoons Raspberry Or Strawberry Jam
• 2 Tablespoons Coconut Rum
• ¾ cups Light Coconut Milk
• ½ cups Plain Greek Yogurt
• ¼ teaspoons Kosher Salt
• ¼ cups Toasted Shredded Coconut

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toast the shredded coconut in a dry skillet over medium heat, stirring often, for 2 to 3 minutes until golden. Set aside to cool.

2. Place the strawberries, raspberries and jam in a blender and puree until smooth.

3. Add the honey, coconut rum, light coconut milk, Greek yogurt and kosher salt to the blender and blend for 30 seconds until fully combined.

4. Chill the mixture in the refrigerator for 30 minutes.

5. Churn the chilled mixture in an ice cream maker according to the manufacturer's directions, about 20 minutes, until thick and soft.

6. Fold in the toasted coconut during the last minute of churning, reserving a small pinch for sprinkling on top.

7. Transfer to a freezer-safe container, press parchment directly onto the surface, and freeze for at least 4 hours until firm.

8. Let the frozen yogurt stand at room temperature for 10 minutes before scooping. Sprinkle with the reserved coconut before serving.