This Coconut Pineapple Frozen Yogurt is creamy, bright, and so refreshing.
It tastes like a tropical treat, but it is made with simple ingredients.
I like this recipe because it feels special without being hard.
You blend it, freeze it, and scoop it.
Servings: 6 servings
Prep time: 10 minutes
Freeze time: 2 to 3 hours
Cook time: 0 minutes
Total time: about 3 hours 10 minutes
Why I Love This Recipe
The first time I made a frozen yogurt like this, I wanted something cold and sweet that did not feel too heavy. Pineapple and coconut gave it that vacation flavor right away. It reminded me of a creamy pineapple smoothie, but thicker and scoopable.
I also love that you do not need an ice cream maker. A blender and freezer do most of the work.
- It is creamy, tangy, and sweet.
- Frozen pineapple helps it thicken fast.
- Coconut milk adds a soft, rich flavor.
- Honey keeps it smooth and lightly sweet.
- Lime juice makes the pineapple taste brighter.
What You’ll Need
3 cups frozen pineapple chunks
1 cup plain Greek yogurt
1/2 cup full-fat canned coconut milk
1/4 cup honey
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut
Pinch of salt
Why This Recipe Works Quick Science
Frozen pineapple chills the mixture right away and helps make it thick. Greek yogurt adds protein and gives the frozen yogurt a creamy texture. Coconut milk adds fat, which helps the frozen yogurt taste smooth instead of icy. Honey lowers the freezing point a little, so the frozen yogurt is easier to scoop. Lime juice adds acid, which balances the sweet fruit.
Tools You’ll Need
Blender or food processor
Measuring cups
Measuring spoons
Rubber spatula
Freezer-safe loaf pan or container
Parchment paper
Ice cream scoop
Pro Tips
Use frozen pineapple, not fresh, for the best thick texture.
Use full-fat coconut milk so the frozen yogurt tastes creamy.
Do not skip the lime juice. It makes the pineapple flavor pop.
Let it sit at room temperature for 5 to 10 minutes before scooping.
For extra smooth texture, stir the frozen yogurt once after the first hour of freezing.
Recipe and Instructions
Step 1: Add the Fruit and Yogurt
Add 3 cups frozen pineapple chunks, 1 cup plain Greek yogurt, and 1/2 cup full-fat canned coconut milk to a blender.
Step 2: Add the Sweeteners and Flavor
Add 1/4 cup honey, 1 tablespoon fresh lime juice, 1 teaspoon vanilla extract, and a pinch of salt to the blender.
Step 3: Blend Until Smooth
Blend until the mixture is thick, creamy, and smooth. Stop and scrape down the sides with a spatula as needed.
Step 4: Fold in the Coconut
Pour the blended mixture into a bowl. Stir in 1/4 cup sweetened shredded coconut until evenly mixed.
Step 5: Freeze
Spread the mixture into a parchment-lined freezer-safe loaf pan. Cover and freeze for 2 to 3 hours, until firm but scoopable.
Step 6: Scoop and Serve
Let the frozen yogurt sit for 5 to 10 minutes. Scoop into a round bowl and serve with extra diced pineapple or shredded coconut if you like.
Macros Information
Estimated per serving:
Calories: 185
Protein: 6g
Carbs: 32g
Fat: 5g
Sugar: 27g
Fiber: 2g
Substitutions and Variations
Use maple syrup instead of honey.
Use vanilla Greek yogurt for a sweeter flavor.
Use coconut yogurt instead of Greek yogurt for a dairy-free version.
Add 1/2 banana for extra creaminess.
Add toasted coconut on top for more crunch.
Make Ahead Tips
You can make this 1 day ahead. Store it covered in the freezer. Let it soften for 5 to 10 minutes before scooping.
Common Mistakes
Using fresh pineapple instead of frozen can make the mixture too thin.
Using low-fat coconut milk can make it icy.
Freezing too long without softening can make it hard to scoop.
Skipping the salt can make the flavor taste flat.
What to Serve With
Fresh pineapple
Toasted coconut
Granola
Shortbread cookies
Fresh berries
A drizzle of honey
Leftovers and Storage
Store leftovers in a freezer-safe container for up to 2 weeks.
Press parchment paper on top before adding the lid to help prevent ice crystals.
Let it sit out for 5 to 10 minutes before serving again.
FAQ
Can I make this without an ice cream maker?
Yes. This recipe is made for a blender and freezer.
Can I use canned pineapple?
Frozen pineapple works best. Canned pineapple has more liquid, so the texture may be softer.
Can I make it dairy-free?
Yes. Use coconut yogurt instead of Greek yogurt.
Can I use sugar instead of honey?
Honey gives a smoother texture, but you can use sugar. Start with 3 tablespoons.
Why is my frozen yogurt icy?
It may have too much water or not enough fat. Full-fat coconut milk helps keep it creamy.
Final Thoughts
This Coconut Pineapple Frozen Yogurt is simple, sunny, and so good on a warm day. It is creamy, fruity, and easy to make with just a blender. Make a batch, scoop it into your favorite bowl, and enjoy every cold, tropical bite.
