Tropical Frozen Yogurt is a Vibrant Summer Treat

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Indulge in a tropical paradise with every bite of our creamy Tropical Frozen Yogurt!

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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.

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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 treat recipes.  Again, you’ll just have to keep coming back to see if I’ve perfected the method.

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Choosing the Perfect Base

The base of your frozen yogurt sets the tone for the whole dessert.  It is important to pick the right one. Greek yogurt is a popular choice.  It’s thick, creamy, and has a nice tang that pairs well with tropical fruits. Regular plain yogurt works too, especially if you prefer something lighter. Look for yogurts with a balance of creaminess and a pleasant tartness.

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If you’re lactose intolerant or vegan, there are coconut-based or almond yogurts.  They are tasty, dairy-free alternatives that add extra tropical flair. Just make sure your yogurt is unsweetened so you can control the sweetness yourself.

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Infusing Tropical Fruits

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Tropical fruit are the star of this dessert. This one boasts flavors of grilled pineapple, mango, coconut chips, and macadamia nuts.  But other delicious tropical fruits you might consider are bananas, papaya, and passion fruit. Make sure to dice them into small pieces so they blend well and provide pops of flavor in every bite. Try mixing mango and pineapple for a classic combo, or add passion fruit for a tangy twist. Fresh fruit is best, but frozen works in a pinch and chills your yogurt even faster.

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Grilling Pineapple for Added Flavor

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If you want to elevate your frozen yogurt, grill the pineapple before adding it. Grilling caramelizes the sugars and adds a smoky depth that makes the pineapple pop.  It also adds a richness to this yogurt with the smoky flavor. 

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To grill the pineapple, cut thick slices and brush them lightly with honey or a sprinkle of brown sugar.  Grill them on medium heat for a few minutes per side until you see golden grill marks. Dice the grilled pineapple and swirl it into your yogurt base for irresistible flavor and aroma.

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Ingredients for This Tropical Frozen Yogurt

 

The base ingredients – nonfat yogurt, honey, sugar, coconut vodka, vanilla bean paste

The mix in ingredients – grilled pineapple, mango, coconut chips, macadamia nuts, chopped chocolate

Suggested topping ingredients – toasted coconut flakes, chopped macadamia nuts, chia seeds, dried fruit, fresh mint

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Instructions to Make This Frozen Yogurt Recipe

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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.

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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 the machine to stir in the ingredients.  Serve immediately or store in an airtight container until you’re ready to serve.

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Adding Crunch to Your Yogurt

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Texture makes every bite exciting! Stir in toasted coconut flakes or try coconut chips, chopped macadamia nuts or cashews, granola, or even some crushed graham crackers just before serving. These crunchy add-ins bring contrast to the creamy yogurt and juicy fruit, making the dessert even more irresistible.

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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 are 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.

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You can also see pieces of 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.