Since the weather has been so hot, my body has been craving frozen treats, fruit juice, fresh fruit. Its just that time of year where you need that Jamba Juice Smoothie or that tub of frozen vanilla ice-cream to relieve you from the summer heat. Utah has been hitting the 90s.

But nothing can compare to the hot humid weather in Hong Kong. You can’t stop sweating and any second you feel you are going to pass out. When I was younger during the hot summer season, Dad and Mum would always take us to grab a McDonalds sundae or ice cream cone. I love that stuff. Especially Oreo McFlurry – crunchy bits of chocolate Oreos swirled in that vanilla cream. In my cute little patterned Disney shirt and shorts, I would sit there across from Zoe licking and savoring my ever so silky and creamy ice cream. I couldn’t help but lick my sticky mouth and fingers to gobble down every last drip of that sweet dessert. By the end of my sweet indulgence, I was quite the sight – my mouth smeared with chocolate and vanilla; my short little plaits covered in white splatters.
When I got into high school, Oreo McFlurry was gone away and in came Frozen Yogurt. “Froyo” became the trendy thing. Suddenly froyo stores were opening all over Hong Kong serving all sorts of delicious flavors and intriguing toppings.

After school, my friends and I would hurry down on our big school bus down to the mall next to the harbor. In our blue button up shirt and skirt uniforms, we would hurry our way across the mall to reach our favorite froyo store. There it would be all decorated in bright colors, with a board neatly listing a variety of flavors. I always got their original froyo flavor and added in my favorites: blueberries, oreos, granola! That tangy, soft served yogurt and the sweet blueberries and crunchy granola with the chocolatey Oreo really hit the spot. On certain occasions we would put in Japanese Mochi which pairs perfectly with frozen yogurt as well. (Don’t even get me started about the Mochi! That is a conversation for another day).

With our delicious treat, we would sit at the roof of the IFC mall catching up on the latest gossip, complaining about school and boys. WE would talk about what we should wear for PROM, our dreams, our plans for the future – colleges, where we wanted to travel to, our careers. Everything seemed so far away, it was all talk and dreams.  Armed with a tub of Froyo in our hands, we would just spend the afternoon away there taking a break from a long day of studying, school and the ever growing homework assignments that was soon due. From afar we would be able to see the clouds just barely covering the ferries and ships that were coming in and out of the harbor to the smaller islands near Hong Kong. It was a busy place, we had a busy life, but we knew exactly where to find peace and satisfaction.

I still miss those moments. I still miss enjoying a good ice cream cone without worrying about the calories or getting sick from eating all that dairy. Summer just seems to bring back all those beautiful childhood and teenage memories back.

I want to recreate those memories. And so why not make my own Frozen Yogurt?

The great thing about ice cream or Frozen Yogurt is that it really is so simple to make and SUPER healthy too. Ever since Zoe and I have been making our own ice cream we have been completely converted. Nothing beats home made ice cream or even a good ole’ scoop of delicious, creamy, cold, smooth FROYO made from fresh fruit. I love the natural sweetness that I get from the seasonal fruit! And really it is simply a matter of dumping all the ingredients together in a blender, pulsing and waiting. Waiting is probably the most difficult part, but when that coconut froyo reaches your mouth and melts on your tongue — it makes the wait way worth it! I love this stuff. Serve that with fresh, red, big, juicy strawberries. That is what I call heaven.

Once again, I find my mind wandering and I see myself transported back to Hong Kong’s hot sweltering summers. I can see the blue skies, the skyscrapers that towers the city and hear the distinct honking noises that you would never be able dos escape. And once again spending my summers eating my  Froyo with friends right next to the harbor…..

Trust me you will need quite a lot of this. Just make a big batch.

4-Ingredient Coconut Frozen Yogurt (Vegan, No-Churn)

 

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Author: Unconventional Cooks

Serves: 3-4

Ingredients

• 2 cups Vanilla Flavored Coconut Yoghurt
• 1 tsp Coconut Extract
• ½ cup Coconut Palm Sugar
• ½ cup Coconut Flakes, toasted
• Garnish: Fresh Strawberries, Coconut Flakes

Instructions

1. Measure all the ingredients (except for the coconut flakes) and add into your blender.
2. Blend till smooth.
3. Add in your flakes and pulse gently to combine!
4. Serve immediately or pour into a container and chill to freeze (for at least 4 hours).
5. Before serving, take the ice cream out to thaw for 5 minutes. Blend till smooth (if you want a creamier texture).
6. Serve with whole or cut up strawberries and toasted coconut flakes!

Notes

Coconut Yoghurt: Different brands of yogurt vary in levels of sweetness so please adjust sweetness accordingly! If you are not dairy-free or vegan, feel free to use regular vanilla yogurt.

3.5.3226

LOVE,

Zoe & Mia

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