Homemade Coconut Yogurt Food

LIME COCONUT YOGURT

Steps:

• Mix all the ingredients together in a large bowl. Keep sealed in fridge for up to 5 days.

THICK, CREAMY COCONUT YOGURT RECIPE

Steps:

• Place the Aroy-d canned coconut milk in the fridge overnight or in the freezer for 30 minutes prior to opening. Chilling the coconut milk allows the cream content to set firm at the top allowing easy separation from the fluid coconut water at the bottom.
• Open the cans and spoon only the thick, white coconut cream into your glass yogurt making jar. The bottom quarter of the can will be clear coconut water which is not required in the recipe. Don't throw it away though-coconut water is wonderful added to smoothies, chia puddings & curries. Store the coconut water in the fridge for 2-3 days or freeze for several months
• Add the starter culture or probiotic and sugar or honey and stir it in. The chilled coconut cream is quite thick so does not stir easily. Don't worry.
• Put the lid firmly on the glass yogurt jar and place the jar into your yogurt maker.
• Pour water slowly into the base. (The water must not be filled over the 'tall line' indicated on the inside wall of the maker). Then place the cover lid on top.
• Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press 'confirm' to begin incubation.
• When complete, switch the maker off and place the jar in the fridge for at least 6hours to chill and set.
• Once chilled, the coconut yogurt will be firm. It may have a small amount of separated coconut water and appear 'cracked' in places-this is normal.
• Once stirred it will aerate and become creamy. *Note: The coconut water may continue to separate in the fridge. Just stir before using to incorporate.
• Return to the fridge or serve and enjoy

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 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.

HOMEMADE COCONUT YOGURT

Steps:

• Working in 2 batches, purée coconut and 4 1/2 cups hot water in a blender on high with vent open or lid slightly ajar covered with a towel (hot liquids can splatter) until smooth, 4-5 minutes. Pour mixture through a fine-mesh sieve set over a large bowl. Using a small ladle, spatula, or wooden spoon, press as much liquid from coconut as possible. You should have approximately 3 1/2 cups of milk. Discard solids or reserve for another use (see headnote). Rinse blender.
• Blend pectin and 1 cup coconut milk in blender until smooth, about 1 minute. Heat the remaining coconut milk in a medium saucepan over medium-high until an instant-read thermometer registers 140°F. Stir in pectin mixture and return to 140°F. Remove from heat and cool until thermometer registers 110°F. Whisk in coconut yogurt and vanilla, if using, pour into jars, and seal.
• Fill a large stockpot with water and heat until thermometer registers 115°F. Remove from heat, carefully place sealed jars in pot, and check water level-the jars should be submerged enough to cover all of the yogurt. Cover pot and let culture at least 12 hours and up to 1 day. Transfer jars to the refrigerator and chill at least 6 hours-the yogurt will become thicker as it chills.