- 3 cups ripe strawberries, rinsed hulled and quartered
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/4 cup yogurt, vanilla - Greek or regular style
- 1/2 cup sweetened coconut flakes, divided
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Prepare the ice cream maker according to manufacturer's guidelines.
Place the rinsed, hulled and quartered strawberries into a large saucepan; briefly set the pan aside.
In a small bowl, stir the granulated sugar and cornstarch together with a fork to combine. Pour the sugar mixture over the strawberries, folding the berries over to coat. Cook the strawberries over medium heat, stirring continuously, just until the sugar melts and thickens (about 5 minutes). Transfer the strawberry sauce to a glass bowl, setting it in the refrigerator for 2 hours, or until completely cooled.
Once the strawberry sauce has been thoroughly chilled, stir it into the vanilla yogurt to combine. Transfer the mixture to the ice cream maker and process it according to manufacturerês guidelines.
Fold the pineapple into the frozen yogurt. Spoon half of the frozen yogurt into an airtight freezer container. Sprinkle half of the coconut flakes over the yogurt. Repeat the layers by spooning the remaining frozen yogurt over the first coconut layer, and topping with the remaining coconut.
Freeze until firm (about 2 hours for scoopable frozen yogurt or 4 hours for very firm frozen yogurt.)