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Raspberry-Coconut Fro-Yo Floats

Prep 20 min
Total 6 hr 20 min
Servings 4

Give fro-yo an elegant upgrade with ease by starting with coconut-flavored Greek yogurt and homemade raspberry syrup made with fresh fruit. MORE+ LESS-

By Cindy Rahe

Updated March 31, 2015

Ingredients

Coconut Frozen Yogurt

containers (5.3 oz each) Yoplait® Greek coconut yogurt

cup whipping cream

1/4

cup corn syrup

1/2

cup sugar

Raspberry Syrup

1/2

cup sugar

1/4

cup water

cup fresh or frozen whole raspberries

Floats

Raspberry Syrup

Coconut Frozen Yogurt

Sparkling water

Shredded coconut and fresh raspberries for garnish

Steps

Hide Images

1

In large bowl, beat Coconut Frozen Yogurt ingredients until combined. Process in ice cream maker according to manufacturer’s directions. Scrape churned frozen yogurt into freezer-safe container with lid. Freeze about 6 hours or overnight until solid.
2

To make Raspberry Syrup, heat sugar and water to a boil in 1-quart saucepan. Boil 1 minute. Remove from heat. Place raspberries in blender; add syrup. Blend until raspberries are pureed. (Or use immersion blender to puree raspberries with the syrup.)
3

To make Floats, layer a few tablespoons raspberry syrup in each tall glass. Add few scoops of coconut frozen yogurt to each. Top each with sparkling water. Leave the layers as is for a pretty presentation, or stir together. Add drinking straws, if desired.

Expert Tips

This recipe is super easy. Most of the time comes from freezing the yogurt.
To add even more flavor, you could use raspberry or coconut sparkling water instead of plain, if you’d like.
To make a coconut rim for the glasses, simply wet the rims of each glass with lemon juice or water and dip into finely grated coconut.