Then, thanks to David Lebovitz and also Deb at Smitten Kitchen, we stumbled on a new and better secret ingredient to make our yogurt creamier. Coconut milk! We were in love with this Coconut Pinkcherry Yogurt at Smitten Kitchen, Deb's adaptation of one of David's recipes from Perfect Scoop. We noticed the coconut milk and thought, aha! That's what our yogurt is missing.
It turns out that you barely even notice the taste of the coconut milk at all; it just makes the whole thing smoother. It still has that yogurt lightness and tartness, but it's a little smoother than our icy first attempts.
We re-adapted this with whole milk yogurt and frozen mango from Trader Joe's, as well as a subtle kick of ginger. It's sweet, fresh, and summery.
Related: DIY Greek Yogurt
1 quart plain whole-milk yogurt (32 ounces/four cups)
1 can unsweetened coconut milk (14 ounces)
1 cup white sugar
1 teaspoon vanilla
1 2-inch piece ginger, grated
1 bag frozen mango chunks, about 2 cups
Mix the yogurt, coconut milk, sugar, and vanilla. Press the grated ginger until the juice runs out. Discard the fibrous bits and add the juicy grated bits and all the juice into the yogurt.
Blend the mango in the food processor until pulpy and in smaller chunks. Mix with the yogurt. Refrigerate for 1-2 hours then freeze in your
Note: This is a large amount of base for most 1 1/2 quart ice cream makers. You may be better off churning in two batches.
(Images: Faith Hopler)