Pina Colada Frozen Yogurt

1. 1

   Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.

2. 2

   Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.

3. 3

   Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.