Berry Coconut Frozen Yogurt

Freeze ice cream maker bowl according to instructions.

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 to macerate.

To the bowl with the berries, add the coconut milk, yogurt, and salt and stir to combine. Transfer the mixture to a food processor or blender (or use an immersion blender) and puree until mostly smooth. 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.

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.