berry, lime + coconut buttermilk frozen yogurt
photo by Christine Chitnis
1 cup raspberries
3/4 cup honey
1 teaspoon vanilla extract
1/4 cup water
1/4 teaspoon salt
1/3 cup shredded unsweetened coconut, toasted
2 cups plain whole milk yogurt
1 cup buttermilk
1 cup freshly squeezed lime juice (from 2-4 limes)
- In a large saucepan, combine raspberries, honey, vanilla, water, and salt. Place over medium heat and cook, stirring gently, until honey is dissolved and berries have softened and released their juices, 5-8 minutes. Remove pan from heat and allow to cool.
- Transfer to a bowl and mix in coconut, yogurt, buttermilk, and lime juice. Cover and place bowl in refrigerator for a few hours to chill completely.
- Freeze mixture in an ice cream maker according to manufacturer’s instructions. You can eat frozen yogurt right away for a soft-serve version, or freeze it for about 2 hours for a firmer consistency.
Makes 2 pints.