I have been on this coconut kick for a few weeks now and it isn’t going away. I have been craving a pina colada jelly bellie for 10 days now. Yep, I’m still counting the days. At this point I am scared to give into the craving because that might mean eating WAY too many. And really, do I really want to make myself sick, over jelly bellies? Maybe.

But…

Maybe I can have a coconut treat that won’t make me feel guilty?

When I make frozen yogurt I like to use non fat greek yogurt. It is thick, creamy and tangy. The perfect base for any frozen yogurt, except chocolate. But that’s just me, I don’t like homemade chocolate frozen yogurt (from the fro yo shops it is fine because they pump it with who knows what. I’m not even convinced it is really yogurt they are serving).

2 cups non fat greek yogurt
1 can (14 ounces) low fat coconut milk
1/2 cup sugar
1 tbsp coconut rum (this also helps keep the yogurt at a good scooping consistency)

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour. Then churn according to manufacterurs instructions. Freeze for 3 hours before servings.

Serve with some strawberries, perfection!