Prep 15 mins
Cook 30 mins
A fruity frozen dessert that reminds me of our vacation in Belize. Prep time does not include refrigerator time. Cooking time is freeze time.
- 4 tablespoons coconut (optional)
- 2 cups fat free Greek yogurt
- 1⁄2 cup sugar
- 2 teaspoons vanilla
- 1 banana
- 1 (8 ounce) can crushed pineapple in juice
- 1 tablespoon brown sugar
- 3 tablespoons spiced rum
- Toast coconut. Mix yogurt, sugar and vanilla. Refrigerate for at least 1 hour. Mash banana, stir in pineapple with juice, brown sugar and rum. Refrigerate for at least 1 hour. Freeze yogurt mixture in ice cream maker according to manufacturer's directions. When frozen, stir in banana mixture and continue freezing in ice cream maker. Serve with toasted coconut.