Ingredients
Scale
- 1 cup Anita’s coconut yogurt
- 1 can light coconut milk
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoon black sesame seeds (plus more for serving)
- 1 tablespoon black tahini (plus more for serving)
Instructions
Get Started
- Freeze the bowl of your ice cream maker
- Refrigerate Can of light coconut milk overnight
Frozen Yogurt
- Whisk the coconut yogurt, coconut milk, maple syrup and vanilla together.
- Transfer into the bowl of an ice cream maker churn for 25-35 minutes. All machines are different, therefore, I recommend you follow your machine’s instructions to get the best outcome. I use a Kitchen Aid attachment, which I keep in the freezer, ready to use whenever the craving strikes.
- Once the frozen yogurt looks like a thick milkshake, transfer into a container and freeze for a 3-4 hours, or overnight.
- To serve, scoop frozen yogurt into serving bowls and sprinkle black sesame seeds and drizzle with black tahini.
- Prep Time: 4 hours 30 minutes
- Category: Dessert