Coconut Vanilla Bean Frozen Yogurt

Sasha Finkle 0

"This is super easy coconut vanilla bean frozen yogurt. You may want to add some more sugar, based on your taste level and the tartness of your yogurt."
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5 h 15 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
  2. Strain coconut milk through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
  3. Combine strained yogurt, strained coconut milk, and whole milk together in a bowl. Scrape seeds from vanilla bean into yogurt mixture. Stir sugar, shredded coconut, and coconut extract into yogurt mixture; transfer to an ice cream maker and follow manufacturers' instructions for making frozen yogurt.


  • Cook's Note:
  • I use farm fresh yogurt and it is extremely tart. If you are using very tart yogurt, use 2 cups white sugar.


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Due to dietary restrictions I had to change some ingredients, but this is great - easy and my daughter loves it so much better than the "ice cream" I used to make. I omit the whole milk and use ...

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