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Lemony Coconut Frozen Yogurt

Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! — Caitlyn Heinz, Ovid, New York
  • Total Time
    Prep: 15 min. + chilling Process: 15 min.
  • Makes
    1-1/4 quarts


  • 4 cups plain yogurt
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon zest
  • 1 cup half-and-half cream
  • 1/2 cup sweetened shredded coconut, toasted
  • Ice cream waffle bowls, optional
  • Optional: Fresh blueberries and raspberries


  • Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid.
  • Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer’s directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Nutrition Facts
1/2 cup (calculated without optional ingredients): 177 calories, 7g fat (5g saturated fat), 25mg cholesterol, 69mg sodium, 24g carbohydrate (22g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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Average Rating:
    Jul 12, 2014

    Light and refreshing! Perfect ending to a summer meal. We churned ours to the consistancy of soft serve and there wasn't any left to freeze so I can't comment on how it keeps I used fat free greek plain yogurt and regular half and half to cut the fat content.. Will try it with fat free half and half as well. MUST try!!! YUMMO!!