COCONUT PINKCHERRY YOGURT

Coconut Pinkcherry Yogurt
Adapted from The Perfect Scoop, David Lebovitz

Makes about 1 quart

3 cups strained yogurt* or Greek-style yogurt
¾ cup sugar
½ teaspoon almond extract
¾ cup cherries, pits removed and roughly chopped
1 cup unsweetened coconut milk

I also added 1 drop of red food coloring

Mix together the yogurt, sugar, almond extract, cherries and coconut milk. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

* To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth, then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours.

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