Pineapple Tajín Frozen Yogurt (Printer-Friendly)

Creamy yogurt combined with fresh pineapple and zesty Tajín offers a vibrant, cool treat.

# What You Need:

→ Yogurt Layer

01 - 2 cups plain Greek yogurt (full-fat or low-fat)
02 - 3 tablespoons honey or agave syrup
03 - 1 teaspoon vanilla extract

→ Toppings

04 - 1 1/4 cups fresh pineapple, small diced
05 - 2 tablespoons Tajín seasoning
06 - 1/4 cup toasted coconut flakes (optional)
07 - Zest of 1 lime

# Directions:

01 - Line a 9x13 inch rimmed baking sheet with parchment paper.
02 - Whisk together Greek yogurt, honey, and vanilla extract until smooth in a medium bowl.
03 - Spread the yogurt mixture evenly over the prepared baking sheet to a thickness of approximately 1/2 inch.
04 - Distribute the diced fresh pineapple evenly over the yogurt layer.
05 - Sprinkle Tajín seasoning over the top, adjusting quantity to taste.
06 - Optionally, scatter toasted coconut flakes and lime zest over the surface for enhanced flavor.
07 - Place the baking sheet in the freezer and freeze for at least 2 hours until fully solid.
08 - Remove from freezer and break the frozen mixture into bark-sized pieces.
09 - Serve immediately or store in an airtight container in the freezer for up to two weeks.

# Expert Suggestions:

01 -
  • You get all the satisfaction of a sweet, creamy dessert with a spicy twist that wakes up your tastebuds in the best way.
  • This bark is a freezer staple because you never know when you'll crave something cooling and bright after a long day.
02 -
  • If you skimp on freezing time, the bark breaks into slushy chunks that never quite set—two hours minimum is the sweet spot.
  • The first time I overdosed on Tajín, my lips tingled for an hour—start light, taste, and build the heat slowly.
03 -
  • Letting the bark sit out for 2-3 minutes before breaking prevents it from shattering into crumbs.
  • A sprinkle of flaky sea salt at the end pulls all the flavors together in an addictively good way.
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