#pinkcherry

Sakura season in Japan🇯🇵🌸

This Coconut Pinkcherry Yogurt tastes great with sweet pink cherries, creamy coconut, and a hint of vanilla. This is a cool and tropical take on regular yogurt that's great for the summer or whenever you want a fruity, creamy dessert.

Ingredients: 2 cups plain Greek yogurt. 1 cup coconut milk. 1/2 cup fresh or frozen pink cherries, pitted. 1/4 cup honey or maple syrup. 1/2 teaspoon vanilla extract. 1/4 cup shredded coconut optional, for garnish.

Instructions: In a blender, combine the plain Greek yogurt, coconut milk, pitted pink cherries, honey or maple syrup, and vanilla extract. Blend until the mixture is smooth and the cherries are fully incorporated. Pour the yogurt mixture into a bowl or container suitable for freezing. Cover and place it in the freezer for about 2-3 hours, or until it begins to set around the edges. Remove the partially frozen yogurt from the freezer and stir it well to break up any ice crystals. Return the yogurt to the freezer and let it set for an additional 2-3 hours, or until it is firm and creamy. When ready to serve, scoop the Coconut Pinkcherry Yogurt into bowls or cones, and garnish with shredded coconut, if desired. Enjoy your homemade Coconut Pinkcherry Yogurt!

Prep Time: 10 minutes

Cook Time: 0 minutes