This post may contain affiliate links, please see the privacy policy for details.
There’s something about tropical flavors that instantly makes dessert feel like a vacation. This creamy frozen treat balances the tang of yogurt with sweet pineapple and smooth coconut milk for a refreshing spoonful every time. You don’t need an exotic getaway to enjoy the magic of coconut pineapple frozen yogurt. With simple ingredients and a quick spin in your ice cream maker, this is your ticket to a sunny moment right at home, even if it’s raining outside.
This coconut pineapple frozen yogurt is creamy, fruity and packed with all the best tropical flavors. It’s a perfect summertime dessert made with simple ingredients.
You might also enjoy blueberry cheesecake ice cream, chocolate peanut butter ice cream or homemade strawberry lemonade.
Why You’ll Love It
Tropical flavor combo: This pairs creamy coconut with juicy pineapple for a sunny burst of flavor.
Easy to make: You only need a blender, an ice cream maker and a few ingredients.
Customizable: You can tweak the sugar, switch the fruit or leave out the vodka.
No baking needed: Just blend, freeze and enjoy cool, creamy scoops.
Coconut Pineapple Frozen Yogurt Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Plain Greek yogurt: Brings tangy creaminess and a thicker texture.
Coconut milk: Adds rich coconut flavor and smooth texture.
Granulated sugar: Sweetens the frozen yogurt just enough.
Vodka: An optional ingredient that helps with scoopability by reducing ice crystals.
Pineapple: Gives the yogurt a fruity burst and tropical flair. If you prefer to use a fresh pineapple in place of canned, choose a pineapple that’s unblemished with green leaves and a firm outer layer. The fruit should have a distinctive pineapple smell when you sniff it through the base.
Toasted coconut: Adds crunch and nutty coconut flavor on top.
How to Make Tropical Frozen Yogurt
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Blend the base: Mix yogurt, coconut milk, sugar and vodka (if using) in a blender until smooth.
Chill the mixture: Refrigerate the blended base until cold.
Churn the yogurt: Pour into an ice cream maker and churn until it reaches soft-serve texture.
Add pineapple: Stir crushed pineapple into the frozen base.
Freeze to firm up: Transfer to a container and freeze until solid.
Serve and garnish: Scoop and top with toasted coconut.
Substitutions and Variations
Make it vegan: Use plant-based yogurt like almond or coconut instead of Greek yogurt.
Make it gluten free: This recipe is naturally gluten free as written.
Use canned pineapple: If fresh isn’t on hand, canned pineapple works great. Just drain it well.
Leave out the vodka: Skip the alcohol if you prefer, but it does help keep the texture smoother.
Serving Suggestions
For dessert: Enjoy coconut pineapple frozen yogurt in a bowl or cone after a meal of roasted chicken and peach panzanella salad or marry me chicken meatballs.
With a cold drink: Enjoy a glass of refreshing state fair lemonade or a peach bellini with your fro-yo.
How to Store Frozen Yogurt with Coconut and Pineapple
Freeze: Kept covered and frozen, your homemade frozen yogurt should stay fresh for up to 2 weeks. If you put a sheet of parchment paper on top of the frozen yogurt before freezing it, that helps stop ice crystals forming on top. It does get very hard though, so let it sit at room temperature before scooping and serving to soften it a little.
Top Tips
Drain pineapple well: Extra juice can lead to icy chunks.
Don’t skip chilling the base: A cold base makes churning much more effective.
Toast the coconut ahead: It adds flavor and texture but can burn fast, so prep it before you need it.
Use full-fat ingredients: They create a creamier, richer frozen yogurt.
Pineapple Coconut Fro-Yo FAQs
Yes, combine the pineapple coconut frozen yogurt ingredients in a food processor, blender or Vitamix. Freeze the mixture until it’s partially set and then cut it into pieces and beat them with a hand mixer. Freeze the mixture for a couple of hours or until frozen. This yields a very similar result to frozen yogurt in an ice cream machine.
You can, but it will change the overall taste. Plain works best for balancing the other ingredients.
HP Hood, an entrepreneur, introduced frozen yogurt in the 1970s, calling it ‘frogurt’. TCBY, an ice cream company, opened a frozen yogurt shop back in 1981. By 1986, the industry had achieved $25 million in sales. And by the 1990s, 10% of the entire frozen dessert market was frozen yogurt. Since then, frozen yogurt has gone from strength to strength.
Coconut Pineapple Frozen Yogurt Recipe
Coconut Pineapple Frozen Yogurt
Equipment
- Loaf Pan or Similar Container
Ingredients
- ½ Cup Greek yogurt, plain
- ¾ Cup coconut milk
- 6 to 7 Tablespoons granulated sugar
- 1 Tablespoon vodka, optional
- ¼ Cup pineapple, fresh or canned, crushed and drained
- ¼ Cup coconut flakes, toasted for garnish
Instructions
- Combine the yogurt, coconut milk, sugar and vodka in a blender and blend until well mixed.
- Cover and place in the refrigerator until well chilled (at least 2 hours).
- Pour the yogurt mixture into your ice cream maker, and process according to the manufacturers directions on your ice-cream maker. Mine only took about 15 minutes.
- Transfer the frozen yogurt to a large container with a lid and stir in the crushed pineapple. The frozen yogurt will go quite liquid at this point which is normal. Make sure to mix well to avoid any pineapple juice ice shards in the mixture.
- Cover and place back into the freezer until solid, 2 to 3 hours.
Notes
Don’t skip chilling the base: A cold base makes churning much more effective.
Toast the coconut ahead: It adds flavor and texture but can burn fast, so prep it before you need it.
Use full-fat ingredients: They create a creamier, richer frozen yogurt.
Nutrition
When you need something refreshing but still rich and satisfying, this coconut pineapple frozen yogurt fits the bill perfectly. It’s easy to make, doesn’t require baking and brings tropical flavor to any occasion. This piña colada frozen treat recipe is also flexible enough to adjust to your taste or dietary needs, making it a great go-to summer dessert you’ll come back to over and over again.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I don’t have any vodka other than limoncello that I made. Can the vodka be omitted or could I use the limoncello? Thanks!
I will have to make this!
yes do try!
Looks so good!
Carrie
http://www.wearwherewell.com
thank you Carrie!!