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Frozen yogurt with coconut topping

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Ingredients for 4 servings:

  • 500 g yogurt
  • 4 tbsp curd
  • 25 g vanilla sugar
  • 75 g sugar
  • 100 g confectionery (Raffaello)
  • cream

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

Combine the yogurt with the quark, vanilla sugar, and sugar and place it in the freezer for about 3 hours, stirring occasionally to achieve a creamy consistency. (I don’t have an ice cream maker, so I use this method.) For the coconut cream, blend the Raffaellos with cream (amount as needed and desired consistency). The cream can also be replaced with coconut milk or a coconut liqueur like Batida de Coco. The frozen yogurt can also be served with raspberries, for example, for a fruity touch.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Frozen yogurt with coconut topping