Wednesday, April 21, 2010

0 Recipe #98: Homemade Coconut-Lime Frozen Yoghurt

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Homemade Coconut-Lime Frozen Yoghurt

2 Tbsp. freshly-squeezed lime juice
2 Tbsp. nonfat milk
2 c. nonfat yoghurt
1" piece ginger (In its whole form, it should fit comfortably into a 1/2 Tbsp. measure.)
1 c. fresh coconut pieces
2 Tbsp. fresh coconut juice (reserved from a fresh coconut)
4 Tbsp. honey
1/2 tsp. vanilla extract
1 pinch salt
1 large frozen banana (optional)

Directions: Pour lime juice, milk, & yoghurt into a small bowl, stir, & then pour mixture into an ice cube tray & freeze for at least 2 hours. If you're going to be using the banana, you'll also want to freeze it at this point as well; just break the banana into two pieces, place it in a small, resealable Ziploc freezer bag, & toss into the freezer for the same amount of time.

IMPORTANT: Do not freeze coconut juice, honey, or vanilla! The flavor of the first two ingredients will be unfavorably altered, and the latter is mostly alcohol, & thus, won't freeze anyhow. ;)

After 2 hours, remove frozen ingredients and let them thaw for about 5-10 minutes. While you're waiting for frozen ingredients to thaw, toss the ginger, coconut pieces, coconut juice, honey, vanilla extract, & pinch of salt into a blender & pulse until coconut has been chopped into small pieces. Do not pulse until smooth at this point, as there's probably not enough liquid to thoroughly blend ingredients together. Add slightly thawed ice cubes, one at a time, pulsing a few times after each addition, and continue to pulse until the mixture is frothy and thick. Add banana, if using. Do not overblend, as you want the mixture to be thick and frothy, not soupy! Serve immediately after blending. (Mixture won't refreeze very well; it'll turn into a solid block of ice, so I strongly recommend only making as much as you & your fellow eating companions can eat in a single sitting.)

Alternate Preparation Ideas: Another method is to toast the coconut pieces in the oven before adding them to the blender; put pieces on a baking sheet and cook until coconut is lightly toasted. Watch carefully so coconut doesn't burn.

Yield: Makes 4 servings.

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