Ingredients

The following ingredients have 3 Servings
  • 8 ounces strawberries ((fresh or frozen and thawed))
  • 4 ounces raspberries ((fresh or frozen and thawed))
  • 1/4 cup honey
  • 2 tablespoons raspberry jam (or strawberry jam)
  • 2 tablespoons coconut rum
  • 3/4 cup light coconut milk
  • 1/2 cup plain Greek yogurt ((whole, 2%, or non-fat—the higher the fat, the creamier the frozen yogurt))
  • 1/4 teaspoon kosher salt
  • 1/4 cup shredded toasted coconut (plus additional for serving)

Instruction

  • Freeze ice cream maker according to instructs. Hull strawberries and slice into fourths. Place in a large bowl with the raspberries, honey, jam, and coconut rum.
  • Stir to coat berries in the honey and rum, then let sit at room temperature for 1 hour to macerate.
  • To the bowl with the berries, add the coconut milk, Greek yogurt, and salt and stir to combine. Transfer the mixture to a food processor or blender (or use an immersion blender) and puree until mostly smooth.
  • Return to bowl, cover with plastic wrap so that the plastic is touching the surface, then chill in the refrigerator for at least 1 hour.
  • Freeze according to your ice cream maker’s instructions (or if you do not have an ice cream maker, follow this method), adding the toasted coconut in the last 5 minutes of churning. Serve topped with additional toasted coconut.