Tropical Frozen Yogurt has grilled pineapple, mango, coconut chips, and caramel chocolate; the perfect end to any summer meal.
And the fun continues with this #HotSummerEats Tropical Frozen Yogurt! And on the seventh day AKHA said, “Let there be froyo!” There is only one more day of this epic event left. There have been so many delicious recipes and luscious libations served up already. I can’t wait for the next event Camilla of Culinary Adventures with Camilla coordinates. She has THE BEST ideas.
If you have missed any #HotSummerEats posts or recipes, check out the deliciousness on Twitter, Instagram, and Facebook and keep following to see what grand finales everyone has up their sleeves …. er …. tank tops? for tomorrow!! I hope you find new favorite summertime recipes that were shared this week through June 8th. Also, don’t forget to enter the giveaway to win some amazing prizes courtesy of some generous donations from sponsoring companies. See details and enter here.
So, I had this genius idea to grill some pineapple for a delicious and easy frozen dessert. I was going to do so much more with that pineapple than I did. But, I planned on making a frozen yogurt for this event and knew I was going to use said pineapple. The rest? You’ll just have to wait to see what I made with it next week.
I know. But heck, I gotta get my numbers up on this new domain, so, I gotta try everything I can to get y’all to come back here and read more.
Besides, with recipes like this using Spice Oraganics Organic Honeybush Caramel Milk Chocolate and epic events, thanks to Camilla, why wouldn’t you want to keep coming back. It’s only going to get better from here!! For this blog AND this post. So, KEEP reading!!
The honey. Supposedly, honey doesn’t freeze. Adding honey is supposed to ensure that your frozen treats don’t either. Alcohol is supposed to do the same thing. As any self-respecting college stupid will tell, that bottle of vodka never froze. So, I thought, “Double whammy!” Yeah. No.
I don’t know about you, but whenever I make ice cream or frozen yogurt at home it’s hard as a rock the next day. Like, get a chisel hard. That’s never any fun with ice cream or froyo. I keep trying all these techniques on making sure it doesn’t freeze rock solid. While this didn’t freeze rock solid, it wasn’t the softest ice cream the next day. Well, it wasn’t as soft as I had hoped. I’m getting there. I hope to perfect this method and revisit ALL of my frozen treats recipes. Again, you’ll just have to keep coming back to see if I’ve perfect the method.
I know a large part of it is the lack of fat in these recipes. I’m not changing that. I had regular ice cream a few times recently and that coating of fat on my tongue just really wasn’t all that pleasant. Now, I’m willing to make the custard base with fat free milk and add in the yolks, but not whole fat dairy. A girls gotta stick to her guns on a few things and for me, non-fat coated tongues is one of them
I know. The people at Spicely Oraganics (and probably Camilla) are saying, “But you didn’t get chocolate in this sponsor’s package. We sent you some Organic Barbecue Seasoning!” You see, the last event, #TripleSBites, I received some delicious chocolates that I just didn’t plan on and, well, planning was key in the last event. So, I missed out on using their delicious goodness in the last event. And when I was looting through my pantry of chocolate goods I came across this little box of honeybush caramel goodness and thought they would be the perfect addition to this treat.
I did use their spice mix for some chicken that we grilled up, but since I’ve already posted a few salad recipes , I thought y’all might like to see something different. That salad recipe will be later next week. Stay tuned…
Yup. You just know it’s going to taste delicious with colorful fruit like that in there. That golden yellow are the champagne mangos that I chopped up. They’re smaller and yellow compared to their mainstream counterparts which green and orangish red and much larger. I like these little yellow ones because they’re usually much sweeter and have more mango flavor, in my opinion.
You can also see pieces of the the delicious chocolate, charred bits of grilled pineapple, and a few white flecks of creamy and delicious macadamia nuts. Since this is supposed to be a low fat treat, I didn’t add a ton of macadamia nuts. They have the highest fat content of almost all the nuts. But, you can’t do tropical without macadamia nuts; at least in my head you can’t.
Yeah. Just grab that spoon and dig right in. It’s okay. You’re allowed. It’s pretty healthy and super delicious!! Who says healthy eating tastes like cardboard can suck it!! And I mean that!!
Now, since the wonderful folks over at Spicely Organic was kind enough to send me some delicious spices to sample and cook with, I hope you will head to their website and follow them on Facebook, Twitter, Pinterest, Google +, and Instagram to see what other delicious treats they offer up and new items for sale.
- 32 ounces nonfat yogurt
- 1/2 cup honey
- 1/4 cup sugar
- 1/4 cup coconut flavored vodka
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 1 cup grilled pinapple
- 1 cup diced mango
- 1/2 cup coconut chips, chopped
- 1/4 cup chopped macadamia nuts
- 1/4 cup Spicely Organic Honeybruch Caramel Milk Chocolate, chopped
- Place the yogurt and next four ingredients (honey through vanilla) in a medium mixing bowl and stir with a whisk until the mixture is creamy and smooth. Pour into a pre-frozen liner of an ice cream maker and freezer according to manufacturer's directions.
- While the yogurt is freezing, combine the remaining ingredients in a small nixing bowl. FIve minutes before the yogurt is finished, pour the remaining ingredients into the ice cream maker and allow it to stir in the ingredients. Serve immediately or store in an air tight container until you're ready to serve.