Coconut Yogurt Recipes
HOMEMADE VEGAN COCONUT YOGURT
You can easily make delicious and creamy vegan yogurt at home, which has less sugar, fewer stabilizers, and requires less from your wallet than the yogurt you buy at the store. Enjoy it within 2 weeks.
Provided by ChefJackie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 16h30m
Yield 4
Number Of Ingredients 4
Steps:
- Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
- Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
- Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
- Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
- Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
- Chill yogurt in the refrigerator until set, 4 to 6 hours.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 9 g, Fat 41.8 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 37.1 g, Sodium 26 mg, Sugar 3.1 g
COCONUT CHICKEN CURRY WITH YOGURT
A delightful curry dish, with a surprisingly sweet taste. Adapted from "Extending the Table" cookbook.
Provided by preachergirl
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy pan, sauté butter, onions and garlic until soft and lightly brown.
- Add spices, and fry 2-3 minutes, stirring constantly.
- Add chicken, and brown on all sides.
- Mix yogurt turmeric, and coconut milk together and add to chicken. Cover with a tight fitting lid and simmer 35-45 minutes until chicken is tender. Remove cinnamon sticks and cardamom pods. Serve hot with rice.
- Optional: substitute 2 1/2 tsp curry powder for coriander, cumin and cayenne pepper.
Nutrition Facts : Calories 542.8, Fat 26.1, SaturatedFat 15.1, Cholesterol 239.3, Sodium 802.9, Carbohydrate 17.1, Fiber 2.7, Sugar 10.3, Protein 58.9
COCONUT FROZEN YOGURT
Recipe comes from an asian blog. Here are her notes.. "The recipe originally calls for Greek-style yogurt - but I don't have that in the stores where I live. Instead I use regular yogurt and strain. If you are using Greek-style, skip the whole straining part. Instead of embedding coconut flakes in the frozen yogurt itself, I use toasted coconut flakes as a topping. It adds gorgeous color, texture and flavor that you wouldn't get otherwise. A note on the amount of yogurt to use: The original recipe calls for 6 cups of whole milk yogurt strained to yield 3 cups. I've made this recipe 3 times now, the last time I started with (2) lg 32oz containers of yogurt (8 cups) that yielded about 4 cups strained. I didn't change the amount of sugar. It still was delicious."
Provided by loveleesmile
Categories Frozen Desserts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Strain the yogurt: If you are using regular yogurt, you'll need to strain the water out. If you are using Greek style yogurt, skip this step. Line your mesh strainer with a double-layer of cheesecloth. Spoon the yogurt in and let it sit propped over a bowl in the refrigerator for 6 hours until all water has drained out.
- Mix and rest: Mix the strained yogurt with the sugar and coconut extract. Let it chill out in the refrigerator for 1 hour to let the sugar dissolve nicely.
- Churn, baby, churn: Following instructions (if you can find them) that came with your ice cream maker, churn until it becomes the consistency that you like. My ice cream maker takes 25 minutes.
- Toast coconut: While the fro-yo is churning, toast coconut. Take a dry medium skillet. Set on medium-high heat and add the coconut flakes. Stir constantly and in a couple of minutes, you'll have beautifully toasted coconut flakes. Remove from heat immediately and set aside. To serve, sprinkle the toasted coconut on top of your frozen concoction.
Nutrition Facts : Calories 212.7, Fat 8, SaturatedFat 5.2, Cholesterol 18.3, Sodium 88.5, Carbohydrate 29.8, Fiber 0.3, Sugar 30.9, Protein 6.1
COCONUT YOGURT RECIPE BY TASTY
If you're looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won't believe how easy these are to make.
Provided by Rachel Gaewski
Categories Snacks
Time 12h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Transfer the coconut milk to a clean 16-ounce (455 G) glass jar. 1 at a time, open the probiotic capsules and pour the powder into the coconut milk, stirring well with a non-metal utensil after each addition to evenly distribute.
- Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
- Stir in any mix-ins of your choosing.
- Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
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