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Lemony Coconut Frozen Yogurt Recipe

Lemony Coconut Frozen Yogurt Recipe

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. YIELD:10 servings


  • 4 cups (32 ounces) plain yogurt
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 3 tablespoons grated lemon peel
  • 1 cup half-and-half cream
  • 1/2 cup flaked coconut, toasted
  • Ice cream waffle bowls, optional
  • Fresh blueberries and raspberries, optional


  • 1. 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.
  • 2. Whisk sugar, lemon juice and lemon peel 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. Yield: 1-1/4 quarts.
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.

Nutritional Facts

1/2 cup (calculated without optional ingredients) equals 177 calories, 7 g fat (5 g saturated fat), 25 mg cholesterol, 69 mg sodium, 24 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.