Blueberry and coconut is one of those flavor combinations that just works, and this Ninja Creami Blueberry Coconut Frozen Yogurt brings both flavors together in the creamiest, most satisfying frozen yogurt you can make at home. It has a thick, rich base made from Noosa blueberry and coconut yogurt, with fresh blueberries and shredded coconut mixed right in at the end. Four ingredients in the base, and it tastes AMAZING.
This recipe comes in at 713 calories, 23 grams of protein, 70 grams of sugar, 33.81 grams of fat, and 79 carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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The yogurt you use for this recipe matters more than you might think. I use Noosa for both the blueberry and coconut flavors, and there is a reason for that. Noosa is an Australian-style yogurt that is noticeably thicker and richer than most brands at the grocery store, and that thickness carries through directly into the finished frozen yogurt. The creamier and thicker the yogurt you start with, the creamier and thicker your Ninja Creami frozen yogurt is going to be. It is worth seeking out the Noosa blueberry with the fruit on the bottom specifically, since it has more fruit and syrup in it than other styles.
Here is something important to know before you make frozen yogurt in the Ninja Creami. If the yogurt you are starting with is tart, the frozen yogurt is going to be tart too. Freezing does not fix tartness, it just preserves it. That is why this recipe includes a teaspoon of sugar in the base, because you need the sweetness dialed up a little more before freezing than you think you do. Taste the base before you pour it into the pint container, and if it does not taste sweet enough, add a little more sweetener before freezing.
Coconut extract is in this recipe because even with a full cup of Noosa coconut yogurt in the base, the coconut flavor can get a little lost once everything is frozen and processed. The extract brings it back to the front and makes the coconut taste intentional instead of just a background note. A little goes a long way with coconut extract, so do not overdo it. The teaspoon in this recipe is just enough to complement the blueberry without taking over.
Fresh blueberries and shredded coconut go in as mix-ins after that first spin, and there is one thing you need to know about the blueberries before you get to that step. Fresh blueberries release a lot of moisture when they get mixed in. Even if the frozen yogurt looks dry or crumbly right after processing, do NOT re-spin or add liquid before the mix-ins step. The blueberries will bring all the moisture the yogurt needs to get creamy. Let the mix-ins process do its job first and you will end up with the perfect texture.
Do not add the shredded coconut to the base before freezing. Coconut flakes that get frozen and then processed in the Ninja Creami create a noticeably grainy texture in the finished frozen yogurt. Adding the coconut during the mix-ins step keeps it soft and chewy instead, which is exactly the texture you want. You can use sweetened or unsweetened shredded coconut, and both work well here. It really just comes down to which one you prefer.
Tips for making Ninja Creami Blueberry Coconut Frozen Yogurt
If the frozen yogurt is not quite as creamy as you would like after the first spin, you can use the re-spin function to get it there. Just place the pint back into the outer bowl, snap it in, and choose RE-SPIN. Keep in mind that re-spin is for already-processed frozen yogurt that needs a little more creaminess. If the pint has been spun and then put back in the freezer, use the original Lite Ice Cream or Frozen Yogurt function instead of re-spin.
Do not add shredded coconut to the base before freezing. When coconut flakes are frozen and then processed in the Ninja Creami, they create a grainy texture in the finished frozen yogurt. Add the coconut as a mix-in after the first spin to keep the texture soft and chewy.
You can use frozen blueberries as mix-ins, but you will need to thaw them first. Frozen blueberries tend to be much juicier and wetter than fresh ones, which can make the finished frozen yogurt softer and more like soft serve than thick and scoopable. Fresh blueberries are the better choice for this recipe if you can get them.
If you cannot find coconut flavored yogurt, vanilla or plain yogurt works as a substitute. Just add a little extra coconut extract to the base before freezing to make up for the missing coconut flavor. Start with a quarter teaspoon and add up to a half teaspoon, since a little extract goes a long way.
The recipe uses sweetened shredded coconut, but unsweetened works just as well. The difference in the final flavor is pretty minimal, so use whichever one you have on hand or prefer.
Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Blueberry Yogurt: Noosa blueberry yogurt with the fruit on the bottom is what this recipe uses, but any brand of blueberry yogurt will work. The higher the fat content in the yogurt, the thicker and creamier the finished frozen yogurt will be.
- Coconut Yogurt: Noosa coconut yogurt is used here, but any brand works. If you cannot find coconut flavored yogurt, vanilla or plain yogurt can be used with a little extra coconut extract added to the base before freezing.
- Coconut Extract: Coconut extract is important to this recipe and cannot really be substituted, since it is what gives the coconut flavor the boost it needs to come through clearly in the finished frozen yogurt.
- Sugar: Any granulated sugar substitute that is a 1:1 ratio with sugar works here, including allulose, monk fruit sweetener, or Swerve.
- Fresh Blueberries: Frozen blueberries can be used as a substitute if you thaw them completely first. Keep in mind that thawed frozen blueberries are much wetter than fresh and can make the frozen yogurt softer and more like soft serve.
- Shredded Coconut: Sweetened or unsweetened shredded coconut both work well here. Do not add the coconut to the base before freezing as it creates a grainy texture when processed in the Ninja Creami.
Directions for Making the Ice Cream Mixture
- Pour the yogurt, sugar, and coconut extract into a small blender and blend until all of the ingredients are well combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM” or “FROZEN YOGURT.”
- The fresh blueberries will add a lot of moisture to the frozen yogurt. So, even if the yogurt looks dry and crumbly, don’t do a respin or add more liquid. The frozen yogurt should become creamy during the mix-ins process.
- Dig a well down the center of the ice cream and pour in the blueberries and shredded coconut. Process on mix-ins.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Blueberry Coconut Frozen Yogurt
Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 1 Cup (148 g) Blueberry Yogurt (Noosa- with the fruit on the bottom)
- 1 Cup (245 g) Coconut Yogurt (Noosa )
- 1 Teaspoon (1 Teaspoon) Sugar
- 1 Teaspoon (1 Teaspoon) Coconut Extract
Mix-Ins
- ¼ Cup (37 g) Blueberries (Fresh)
- 2 Tablespoons (2 Tablespoons) Coconut (Shredded)
Instructions
Make the Ice Cream Mixture
- Pour the yogurt, sugar, and coconut extract into a small blender and blend until all of the ingredients are well combined. Pour the mixture into a Ninja Creami pint container
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM" or "FROZEN YOGURT."
- The fresh blueberries will add a lot of moisture to the frozen yogurt. So, even if the yogurt looks dry and crumbly, don't do a respin or add more liquid. The frozen yogurt should become creamy during the mix-ins process.
- Dig a well down the center of the ice cream and pour in the blueberries and shredded coconut. Process on mix-ins.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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