Nutrition per serving may change if servings are adjusted.
24 ounces plain fat-free Greek yogurt
½ cup low-fat buttermilk
⅓ cup honey
⅓ cup shredded coconut, toasted (see Tip)
⅓ cup sliced almonds, toasted
1 teaspoon coconut extract
4 ounces semisweet chocolate, chopped
6 tablespoons unsweetened almond milk
Shredded coconut, toasted (see Tip) (optional)
In a large bowl whisk together the yogurt, buttermilk, honey, ⅓ cup shredded coconut, almonds and coconut extract until well mixed.
Freeze yogurt mixture in a 1½-quart ice cream freezer according to manufacturer's directions. Transfer yogurt mixture to a freezer container. Cover and freeze 3 to 4 hours or until firm enough to scoop (see Tip).
Just prior to serving, in a medium saucepan combine chopped chocolate and almond milk. Cook and stir until chocolate is melted and mixture is completely smooth. Drizzle chocolate mixture over scoops of the frozen yogurt. If desired, garnish with additional toasted coconut.
Tips: To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
If yogurt is too hard to scoop, microwave on 50 percent power (medium) until soft enough to scoop, checking mixture every 30 seconds to avoid melting.