Coconut-Mango Frozen Yogurt

1. 1

   In a small saucepan, combine the coconut water and sugar and bring to a boil.

2. 2

   Cook until reduced to 3/4 cup, about 6 minutes.

3. 3

   Let the sugar syrup cool.

4. 4

   In a blender or food processor, puree the diced mango with 2 tablespoons of the sugar syrup.

5. 5

   Transfer 1/4 cup of the puree to a bowl and whisk in the Greek yogurt, coconut milk, lemon juice and the remaining sugar syrup.

6. 6

   Pour the mixture into a glass baking dish and freeze for 1 hour, until frozen around the edges.

7. 7

   Whisk the mixture to break up the clumps and return to the freezer.

8. 8

   Freeze for about 2 hours longer, whisking frequently, until the mixture is nearly frozen.

9. 9

   Spread the remaining mango puree on top and, using a butter knife, swirl it into the yogurt.

10. 10

    Freeze until nearly solid.

11. 11

    Meanwhile, in a small skillet, toast the shredded coconut over moderate heat, stirring constantly, until it's golden, about 3 minutes.

12. 12

    Transfer the coconut to a plate and let it cool.

13. 13

    To serve, scoop the frozen yogurt into bowls and top with the toasted coconut.

14. 14

    Alternatively, in a tall glass, layer the coconut between small scoops of the frozen yogurt, like a parfait.

* Per serving · 4 servings · Values may vary.