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–+ servings
Piña Colada Frozen Yogurt Cocktail served in a margarita glass.
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Piña Colada Frozen Yogurt with Pineapple and Coconut

A lovely and light summer cocktail that's in the form of a yogurt sundae.
Course Desserts
Cuisine American
Keyword coconut, frozen yogurt, pina colada, pineapple
Prep Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 Servings
Calories 343kcal
Author Barb

Ingredients

  • 3 cups regular Greek yogurt
  • 13.5 ounces coconut milk about one can
  • 1 cup sugar
  • 1 cup coconut flakes
  • 4-5 tablespoons rum I used Bacardi Dark but Light works great too
  • 1 cup pineapple chunks fresh or if canned, drained
  • 2 tablespoons pineapple juice from can

For Garnish

  • Toasted Coconut
  • Maraschino Cherries

Instructions

  • Combine everything but the toasted coconut and maraschino cherries in your food processor or blender and blend until smooth but still just a bit chunky.
  • Refrigerate at least 4 hours or overnight.
  • Process in your ice cream maker according to manufacturer's instructions.
  • Remove from ice cream maker into freezer safe contain and put into the freezer for at least 4 hours.
  • Scoop into cones or ice cream dishes; top with toasted coconut and a cherry.

Notes

Best prepared the day before planning to serve to allow for cooling of the ingredients and freezing after processing in an ice cream machine.
 

Nutrition

Serving: 1Serving | Calories: 343kcal | Carbohydrates: 37g | Protein: 10g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 38mg | Potassium: 311mg | Fiber: 2g | Sugar: 33g | Vitamin A: 18IU | Vitamin C: 4mg | Calcium: 100mg | Iron: 2mg