1/2 cup fresh or frozen raspberries, plus more for decoration
2 tablespoons water
1/4 cup raw sugar, maple syrup or date syrup
2 cups coconut yogurt, homemade or store-bought
1/2 teaspoons vanilla extract
1/4 cup unsweetened, shredded coconut, plus more for decoration

At least 24 hours before making the frozen yogurt, place the bowl of your ice cream maker in the freezer.

Heat the raspberries with the water in a small saucepan over medium heat. Crush the berries with the back of a spoon and cook until they have completely cooked down into a sauce, about 2 minutes. Press the mixture through a fine-mesh strainer into a bowl and discard the seeds.

Pour the rest of the ingredients into the bowl with the raspberry purée and whisk together until smooth. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, until visibly thickened.

Scoop the churned frozen yogurt into container with a lid, sprinkle with extra raspberries and shredded coconut if desired, and freeze.

Recipe Notes

• If you can tolerate dairy, you can use 1 1/2 cups whole-milk yogurt blended with 1/2 cup heavy cream in place of the coconut yogurt.