Description
Golden Milk Frozen Yogurt Bark will help to satisfy your sweet tooth in a healthy way. It’s cold, creamy, and nutty from the turmeric. It has cinnamon for warmth and crystallized ginger for texture and a nice sweet, spicy bite.
Ingredients
- 1 can full fat coconut milk (place in the fridge 2 days in advance)
- 2 to 3 tablespoons honey
- 1/8 teaspoon fine sea salt
- 2 to 3 teaspoons dried turmeric*
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1 to 2 teaspoons freshly grated nutmeg
- 1/2 teaspoon pure vanilla extract
- 1 cup fat free, plain Greek yogurt
- 1 cup + 1/4 cup crystallized ginger, chopped**
- 1/4 cup unsweetened coconut flakes
Instructions
- Two days before you are going to make this recipe place the can of full fat coconut milk in the fridge. The fat solids will rise to the top of the can and harden there. Once you are ready to make the recipe, tip the can upside down and open the bottom end which is now facing up. Drain off the coconut water (reserving it for smoothies or other recipes). Flip the can back over, open that end, and scoop out the coconut cream into a small sauce pot.
- To the coconut cream add the honey, salt, turmeric, cinnamon, black pepper, and nutmeg. Heat the coconut cream on medium-high heat. Allow the coconut cream to melt, whisking the spices into the mixture until well combined. Allow the coconut cream to come to a boil, then turn off the heat immediately.
- Transfer the mixture to a small mixing bowl and place in the fridge to cool, about 15 minutes.
- Meanwhile line a small rimmed baking sheet with parchment paper, allowing some to hang over the edges.
- Once cooled to room temperature stir in the vanilla extract and Greek yogurt. Fold in 1 cup of the crystallized ginger.
- Pour the mixture onto the rimmed baking sheet that’s lined with parchment paper. Use your spatula to spread the mixture evenly, about 1/2 inch thick. Top with the 1/4 cup crystallized ginger and the coconut flakes. Gently press them into the yogurt so they stick.
- Place in the freezer for 4 hours, or until the bark has hardened completely.
- Use the edges of the parchment paper to remove the bark from the baking sheet and place it on a cutting board. Use a sharp chef’s knife to cut the bark into smaller pieces.
- Immediately place the bark into an airtight container and into the freezer. Be careful not to let the yogurt bark melt; otherwise the pieces will stick together.
- Store in the freezer for up to 1 month. Pull out one or two pieces of bark at a time, just before eating, storing the remainder in the freezer.
Notes
*If you are new to using turmeric in a sweet dish start with 2 teaspoons until you get accustomed to the taste.
**I have a recipe for Easy Crystallized Ginger, that is awesome. But, I used store bought crystallized ginger as a short cut. If you want to control exactly how much sugar goes into your yogurt bark, then making your own crystallized ginger would be the way to go. BUT if you need quick and easy, then store bought would be best.
Cook and prep time does not include time required for the yogurt bark to freeze.
Recipe inspired by Minimalist Baker.
