I LOVE blueberry and coconut flavored things! They are each really good on their own, but together they are the perfect combination of flavors. My recipe for Ninja Creami blueberry coconut frozen yogurt is the perfect combination of flavors with just the right amount of blueberries and shredded coconut added in for texture.
This is a super easy recipe to make, thanks to flavored yogurts! The number of yogurt flavors readily available at the grocery store has skyrocketed in the past few years. Blueberry and coconut flavored yogurts make this a super easy recipe to make. The Ninja Creami ice cream maker turns store-bought yogurt into the creamiest, smoothest, flavorful, frozen yogurt ever!
I’ve used all sorts of yogurt to make frozen yogurt in the Ninja Creami, but so far, my favorite yogurt to use is Noosa. Noosa yogurt is Australian yogurt that is super thick, tastes great, comes in a variety of great flavors, and creates a super thick and creamy frozen yogurt. If you prefer, you can use a different brand of yogurt, a different type of yogurt like French yogurt or Greek yogurt.
Oftentimes, when folks make frozen yogurt in the Ninja Creami, they mention the tartness that the frozen yogurt has. This is going to happen if the yogurt you are using is tart to begin with. To get a sweeter frozen yogurt, you need to either start out with a sweet yogurt or you need to add sweetener to the base mixture before freezing. If you start with tart yogurt and don’t add anything to sweeten it up, it’s going to be tart when it’s frozen too.
I have made Ninja Creami frozen yogurt with just yogurt. Check out my recipe here.
Looking for more Ninja Creami frozen yogurt recipes?
Tips for making Ninja Creami Blueberry Coconut Frozen Yogurt:
If you have made ice cream and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
Do not add the shredded coconut before freezing. When shredded coconut is frozen and then processed in the Ninja Creami, they create a grainy texture to the ice cream.
You can use frozen blueberries as mix-ins. However, you will need to thaw the blueberries first. Frozen blueberries tend to be juicier and wetter than fresh blueberries so they can make the finished product a bit more like soft serve than if you were to use fresh blueberries.
I use sweetened coconut but you could use unsweetened if you prefer. It won’t make much of a difference.
If you can’t find coconut flavored yogurt, you can use vanilla or plain yogurt and add in a little bit extra coconut extract to the base recipe, before freezing.
Looking for more Ninja Creami Ice Cream Recipes?
Ingredient substitutions for making Ninja Creami Blueberry Coconut Frozen Yogurt:
The full ingredient list is at the bottom of this post in the recipe card.
Blueberry Yogurt-Noosa brand was used, but you can use any brand that you would like.
Coconut Yogurt- Noosa, coconut flavored Australian yogurt was used. If you can’t fine coconut flavored yogurt, you can use vanilla or plain yogurt and then add a little extra coconut extract to the base recipe. A little extract goes a long way, so don’t add too much. ¼-½ teaspoon of coconut extract should do the trick.
Coconut Extract-Coconut extract can’t be substituted in this recipe. You really need the extra coconut flavor that the extract provides.
Sugar-Feel free to use your favorite sugar substitute that is a 1:1 ratio to sugar. Examples: monk fruit sweetener, allulose, stevia, and Swerve.
Fresh Blueberries- I prefer to use fresh blueberries in this recipe. But, if you only have frozen blueberries, you can use them as long as you thaw them first. The frozen blueberries usually have a lot of juice when thawed. The juice can make the frozen yogurt more like soft serve and less thick and scoopable.
Shredded Coconut- I really love the texture and flavor that the shredded coconut adds to the frozen yogurt. You can use sweetened or unsweetened shredded coconut.
Directions for making Ninja Creami Blueberry Coconut Frozen Yogurt:
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!
Pin Ninja Creami Blueberry Coconut Frozen Yogurt
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.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
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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