Coconut-Lemon Frozen Yogurt

In your blender jar combine:

1-1/2c whole milk plain Greek yogurt
1/2c canned coconut milk

*zest one lemon, then squeeze the juice
- set the zest aside

1/3c fresh lemon juice
4T raw local honey

a pinch of salt

1t pure vanilla**

Blend well, then add 1-2T lemon zest*
Pulse a couple times, just to distribute the zest, not to pulverize it. Pour into a 22oz. container. Freeze about 3 hours and serve. If frozen longer, you'll probably need to leave it on the counter awhile before it's scoopable. . .Lin

**Optional - Sometimes vanilla and citrus work well, sometimes they conflict. This time its warmth balanced the cool tartness of the lemon. Trust your instincts whether to include it or not.