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Strawberry Pineapple Coconut Frozen Yogurt

Serves 2 10 minute prep time

By Angela Simpson on August 20, 2016, categorized in Dessert

Strawberry Pineapple Coconut Frozen Yogurt

If you’re transitioning to a plant based diet but can’t do without your beloved frozen yogurt, don’t worry – you don’t have to! This Strawberry Pineapple Coconut frozen yogurt is super creamy, thanks to its coconut yogurt base. If you prefer more of a soft serve-style frozen yogurt, make this recipe with frozen fruit and reduce the freezing time to one hour.

 

frozen yogurt

Ingredients

  • Strawberry Layer:
  • 1/2 scoop Vanilla Vega® Essentials
  • Half of 454g/16 oz tub So Delicious Unsweetened Cultured Coconut Milk yogurt
  • 1 1/2 cups strawberries, fresh or frozen
  • Pineapple Layer:
  • 1/2 scoop Vanilla Vega® Essentials
  • Half of 454g/16 oz tub So Delicious Unsweetened Cultured Coconut Milk yogurt
  • 1 1/2 cups pineapple chunks, fresh or frozen
  • 1 Tbsp minced fresh ginger (optional)

Preparation

  • In a blender, whirl the ingredients together for the strawberry frozen yogurt until no chunks remain. If using frozen fruit, you may want to drizzle in a little unsweetened coconut milk or almond milk to get the mixture moving more easily.

  • Pour the strawberry purée into a freezer-safe container and repeat with the ingredients for the pineapple frozen yogurt.

  • Pour the pineapple layer over the strawberry layer. Use the end of a spoon or straw to swirl the two together.

  • Freeze for 4 to 6 hours.

  • Let the frozen yogurt sit at room temperature for 5 to 10 minutes to thaw a bit before serving.

Angela Simpson

Angela Simpson is a Holistic Wellness Coach and Culinary Nutrition Expert living in Los Angeles, California. Her blog, My Fresh Perspective is a destination for healthy whole food recipes, nutrition and fitness tips, personal development and all things holistic health. Her mission is to use her professional training and personal experiences to educate and inspire as many women as possible to live their best lives.
Angela Simpson

In this recipe

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