PINA COLADA YOGURT
Source: Sysco

1 cup COCO LOPEZ Cream of Coconut
1 cup crushed hawaiian pineapple
1 tsp vanilla extract
1 quart plain yogurt

For best results, keep all ingredients as cold as possible. Mix cream of coconut pineapple, extract and salt together. Carefully fold in yogurt. Serve.

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HOMEMADE PINA COLADA YOGURT
Source: Randy Pollak
Servings: 4

16 fluid ounces Hood’s Calorie Countdown Dairy Beverage, 2%, cold
8 fluid ounces coconut milk, Canned & Unsweetened
1 envelope gelatin powder, unsweetened
1 tablespoon FiberSure
1 teaspoon vanilla extract
2 packets Splenda
2 scoops Designer Whey Protein Supplement, Vanilla
4 ounces plain yogurt
8 ounces crushed pineapple, drained

Clean and prepare a 1L thermos bottle by first washing with boiling water; then add water that’s been heated to 115-degrees F., and set aside.

In a medium saucepan, add Hood’s Dairy Beverage and coconut milk then sprinkle with gelatin, allow to sit for about 5 minutes.

Over medium heat, heat the contents of the saucepan to 185-degrees F. while gently stirring with a wire whisk to dissolve gelatin.

Remove from heat, and gently stir-in FiberSure, vanilla, Splenda, and whey protein. Cool to 115-degrees and add plain yogurt, stir until blended. Drain water from thermos bottle, and pour yogurt mixture into bottle. Seal and aside for 12 hours.

After 12 hours, pour yogurt mixture from thermos into small sealable 8-ounce dessert dishes. Refrigerate for about 1 hour or until it begins to thicken, then stir 2 Tbsp of crushed pineapple into each dish and sprinkle with flaked coconut. Refrigerate for another 1-2 hours or until completely set.