Best Coconut Yogurt Recipes

HOMEMADE COCONUT MILK YOGURT

Steps:

• Heat coconut milk in a saucepan over medium heat until an instant-read thermometer reads 115 degrees F (46 degrees C), about 5 minutes. Remove from heat and allow to cool to 110 degrees F (43 degrees C). Stir in gelatin. Add yogurt and mix well.
• Incubate the milk mixture in a yogurt maker for 24 hours. Chill in the refrigerator until set.

COCONUT-GRANOLA YOGURT PARFAITS

Steps:

• Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.

HOMEMADE VEGAN COCONUT YOGURT

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.

GRILLED CARROTS WITH HERBY COCONUT YOGURT AND SPICY BEET VINAIGRETTE

Steps:

• Make the Beet Vinaigrette:
• Put the beet in a small mixing bowl, season with the salt, stir, and set aside for 10 minutes to soften and season the beet. Combine the vinegar, garlic, and chile in a small saucepan, bring all to a boil over high heat, then lower heat to gently simmer for 1 minute, just to cook off the garlic's raw flavor. Pour the hot mixture over the beets, stir, and let sit at room temperature for 1 hour. Stir in the olive oil.
• Make the Herby Coconut Yogurt:
• Roughly chop the herbs. In a small bowl, combine the yogurt, most of the herbs, the scallion, and the salt. Use a Microplane to grate the lime zest into the bowl, then halve the lime and squeeze in the juice. Stir well.
• Grill the carrots and make the dish:
• Fire up a grill to cook with medium-high heat. On a plate, rub the carrots with the avocado oil to just barely coat them (excess oil will lead to flare-ups and unpleasant flavor). Season the carrots with the salt, toss, and grill, turning them occasionally and moving them to a cooler part of the grill if they get dark before they're tender, until lightly charred and fully tender, 6 to 8 minutes. Let them cool for a couple of minutes.
• Spread the yogurt on a platter and top with the carrots. Spoon on the pickle-y beets first, then drizzle on about 2 tablespoons of the vinaigrette. Sprinkle with the remaining herbs and serve.

HEALTHY MANGO COCONUT FROZEN YOGURT RECIPE BY TASTY

Steps:

• Combine ingredients into a food processor or high-speed blender.
• Pour into a pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping).
• Scoop into a bowl and top with your favorite toppings.
• Enjoy!

CHERRY AND COCONUT GRANOLA WITH YOGURT

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oats, almonds, coconut, sesame seeds, and cherries.
• In a separate bowl, stir together coconut oil, honey, maple syrup, vanilla extract, cinnamon, and salt. Pour wet mixture over dry mixture and stir well to combine. Spread over a parchment-lined baking sheet.
• Bake granola until golden brown along edges, 20 to 25 minutes, tossing gently from time to time.
• Serve granola with yogurt and fruit, if desired.

DELICIOUS INSTANT POT® COCONUT MILK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Yogurt function. Pour in coconut milk and sprinkle with pectin powder; mix until well dissolved. Stir in soy yogurt. Close and lock the lid. Set timer for 24 hours.
• Unlock and remove lid. Stir yogurt well and transfer to sealed jars. Chill in the refrigerator for at least 6 hours.

COCONUT KEY LIME YOGURT MUFFINS

Steps:

• 1. preheat oven to 350°F. Line 12 muffin cups with paper holders. In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside.
• 2. In a large bowl, beat together butter and sugar with an electric beater until combined. Beat in yogurt, eggs, zest, and juice. Add dry ingredients and stir with a wooden spoon until evenly distributed.
• 3. Fill muffin tins 2/3 full with batter. Top each tin with coconut.
• 4. Bake until a tester inserted into the center of a muffin comes about clean, about 20 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling.
• 5. ***Tip*** I used the flavored yogurts in place of the plain greek yogurt to equal the amount called for, you can do this if you do not have plain yogurt on hand. Prep time is 15 minutes-Bake time is 20 minutes and cooling time-15 minutes

LEMONY COCONUT FROZEN YOGURT

Steps:

• Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place yogurt in prepared strainer; refrigerate, covered, 3 hours. Remove yogurt from cheesecloth and place in a large bowl; discard drained liquid., Whisk sugar, lemon juice and lemon zest into yogurt until sugar is dissolved. Stir in cream. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions, adding coconut during the last 5 minutes of processing time. If desired, serve in waffle bowls and top with berries.

INSTANT-POT CULTURED COCONUT MILK YOGURT

Steps:

• Chill one can of coconut milk in the fridge for at least an hour. Sterilize the heat-resistant and tempered glass bowls or yogurt cups with boiling water or by running them through the dishwasher. Set them aside.
• In a medium saucepan, combine one can of coconut milk, the coconut cream from the chilled can of coconut milk, vanilla and maple syrup over low heat. Stir or whisk until the cream is melted down and incorporated into the mix. Remove 1/4 cup (22 g) of the mixture from the pot and whisk in the tapioca starch. Reincorporate this slurry into the heated yogurt mixture. Stir once more and then remove the saucepan from heat.
• Once the yogurt mixture has cooled to around 100°F (38°C), stir in the probiotic powder. Doing so prematurely may result in killing the bacteria, destroying its ability to culture properly, so be sure to let the yogurt cool.
• Now pour the water into the stainless bowl of your Instant Pot. Fill your glass bowls with the yogurt mix and place them inside the Instant Pot bowl. If your bowls do not all fit at once, you may stack them on top of each other as long as they do not spill over. Secure the lid and select the Yogurt feature. Cook for 6 hours and then remove the lid, take out the yogurt bowls, cover them and transfer them to the refrigerator to firm up further. Top with fresh fruit, grain-free granola or any other desired topping.

COCONUT FROZEN YOGURT

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.

COCONUT VANILLA BEAN FROZEN YOGURT

Steps:

• Strain yogurt through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
• Strain coconut milk through a cheesecloth into a bowl in the refrigerator, 2 hours to overnight. Discard liquid.
• Combine strained yogurt, strained coconut milk, and whole milk together in a bowl. Scrape seeds from vanilla bean into yogurt mixture. Stir sugar, shredded coconut, and coconut extract into yogurt mixture; transfer to an ice cream maker and follow manufacturers' instructions for making frozen yogurt.

COCONUT CHICKEN CURRY WITH YOGURT

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.

FROZEN COCONUT YOGURT WITH CINNAMON

Steps:

• In a large bowl, combine the yogurt, sweetener, coconut milk, cinnamon, and coconut extract. Cover tightly with plastic wrap and let the mixture chill in the fridge for at least 1 hour or overnight.
• Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions for frozen yogurt.
• In the last 5 minutes of the maker's cycle, add the shredded coconut.

COCONUT GREEK YOGURT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
• Mix flaked coconut, sugar, and flour together in a bowl. Mix in egg white until crust holds together. Press crust into the bottom of the greased pan.
• Bake crust in the preheated oven until pale, about 18 minutes. Let cool.
• Blend coconut yogurt, eggs, sugar, and coconut extract together in a bowl until smooth. Mix in cornstarch and salt. Pour filling over cooled crust.
• Bake in the preheated oven until edges start pulling away from the pan and center jiggles slightly when shaken, about 35 minutes. Let cool, about 30 minutes.
• Chill cheesecake in the refrigerator until firm, about 3 hours.

VANILLA BEAN COCONUT YOGURT SMOOTHIE

Steps:

• Combine the water, honey and vanilla bean pod in a small saucepan over low heat. Simmer for 7 to 9 minutes, stirring occasionally, to allow the vanilla to infuse into the honey. Remove the vanilla pod and allow the mixture to cool completely, about 10 to 15 minutes.
• In a blender, combine some of the vanilla honey with the yogurt, mint and 1/2 tray of frozen coconut water cubes, or more for desired consistency. Puree until smooth, then pour into glasses and garnish with a sprig of fresh mint. Serve immediately.

COCONUT YOGURT BLUEBERRY MUFFINS

Steps:

• 1. Make sure all cold ingredients are at room temperature. I zap the yogurt and buttermilk in microwave for about 40 seconds. Take eggs out 1/2 hour before making or warm up to room temperature in warm glass of water before cracking them open.
• 2. Mix all the liquids together, then add dry ingredients until well combined. About 20 strokes by hand will do the trick.
• 3. Fold in blueberries. Pour into greased or lined muffin tins.
• 4. Bake at 375 degrees until toothpick comes out clean. XL muffin tins = approx 25 min Regular muffin tins = 15- 20 min If your muffins start to turn overly brown on top before finished, layer a piece of foil or parchment paper on top loosley to keep from getting too brown. I test the muffins in multiple places - don't be deceived by the tops being golden brown. Trust the toothpick! Let cool about 10 min before serving!

SRI LANKA COCONUT-YOGURT CHICKEN OVER RICE STICKS

Steps:

• Cut chicken up into bite size pieces removing the skin, fat and discarding the backbone. Use a folk to hold the tomato and then over a flame, which will cause the.
• skin to blister. then remove the skin. Do the same with the second tomato and then chop both tomatoes up.
• Cooking Instructions-.
• In a big pot add 3 tablespoons oil and 1 tablespoon gee. Add the onion, fennel seeds, pepper flakes, cardamom seeds, cinnamon stick, garlic, turmeric, salt, paprika, ½ teaspoon curry powder (or more to taste), ginger, chopped tomatoes. Cook and stir until the onions are a nice brown.
• Add the coconut milk and yogurt. Stir until smooth.
• Add the chicken pieces and toss.
• Cook uncovered, stirring from time-to-time for about 1 hour... until the sauce is reduced to a thick consistency.
• While the chicken is cooking (15 minutes before it is finished), in a big wok add the can of chicken broth and bring to a boil. When boiling turn off the heat and add the rice sticks. Toss with a folk to loosen up the strands. Let sit for about 5 plus minutes. Remove into a colander.
• In the dried wok, add 3 tablespoons oil and ½ teaspoon curry powder (or more to taste). Add the rice sticks, toss with a folk to loosen the strands and cook to "al dente".
• Remove the rice sticks to a nice size plate and spread out.
• Add the chicken pieces in the center and with the sauce on top.
• Add slices of orange around the edges of the plate.
• Serve and enjoy!

FRESH PAPAYA WITH COCONUT-LIME YOGURT

Steps:

• Spread coconut evenly over bottom of a small skillet, and cook over medium heat, tossing occasionally, until just golden, about 2 minutes. Let cool completely.
• In a medium bowl, whisk together coconut, yogurt, honey, and lime juice. Slice papaya into 1-inch-thick wedges. Serve papaya with yogurt and lime wedges on the side.

SPICY SQUID PAKORAS WITH COCONUT YOGURT DIP

Steps:

• Heat a 5cm depth of oil in a medium, deep saucepan. It's hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
• For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat - it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
• When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
• When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.