8 ounces strawberries, fresh or frozen and thawed
4 ounces raspberries, fresh or frozen and thawed
1/4 cup honey
2 tablespoons raspberry or strawberry jam
2 tablespoons coconut rum
3/4 cup light coconut milk
1/2 cup plain Greek yogurt
1/4 teaspoon kosher salt
1/4 cup shredded toasted coconut, plus additional for serving
1. Hull strawberries and slice into fourths. Place in a large bowl with the raspberries, honey, jam, and coconut rum. Stir to coat berries in the honey and rum, then let sit at room temperature for 1 hour.
2. To the bowl with the berries, add the coconut milk, frozen yogurt, and salt and stir to combine. Transfer the mixture to your Ninja blender and puree until mostly smooth.
3. Return to bowl, cover with plastic wrap so that the plastic is touching the surface, then chill in the refrigerator for at least 1 hour.
4. Freeze according to your ice cream maker’s instructions, adding the toasted coconut in the last 5 minutes of churning. Serve topped with additional toasted coconut.
Preparation time: 1 hour 20 min