In honor of my East Coast friends and readers going through the recent snowstorm, I whipped up a snowy coconut version of my favorite healthy treat…tart frozen yogurt! I shared this recipe on Design*Sponge last year, and find myself making it on a regular basis because it's SO easy and makes for a nice, healthy option when you're craving a frozen treat.

Since Pinkberry no longer carries their tart coconut yogurt, I decided to turn my homemade version into coconut flavor by simply adding some shredded coconut flakes while the mixture is churning. Add fruit and nuts, and it tastes like a frozen version of one of my favorite breakfasts! Have a great weekend all, see you back here on Monday!

Here's the recipe updated for you right here:

Tart Frozen Yogurt (adapted from a recipe by Sunset Magazine)
You'll need:
32 oz. container of Plain Nonfat Yogurt {I like Straus Family Creamery}
5/6 cup of Sugar {this is 1/2 cup + 1/3 cup}
1/4-1/2 cup of shredded coconut

Here's how:
1. Whisk together the yogurt and sugar until the sugar dissolves. Add more if you prefer a sweeter taste.

2. Pour mixture into an ice cream maker and churn for 25-30 minutes. Make sure your ice cream maker base has been in the freezer for at least 24 hours, as the colder it is, the more creamy (and less icy) the fro-yo will be.

3. Add 1/4-1/2 cup of coconut flakes to your desired coconutty preference about 10 minutes through churning.

4. After 25-30 minutes, the fro-yo should be creamy and thick – in between the texture of sorbet and ice cream.

5. Be sure to enjoy some immediately {with desired toppings} and transfer the rest into an airtight container and freeze for later.

{photo by Oh Joy}