My name is Aoife and I am a coconut yogurt addict! Jokes aside my ardent love of coconut yogurt has recently been reaching fever pitch. I mean how can you not love this stuff? It is a pot of lusciously thick and creamy tropical greatness. My love of coconut yogurt knows no bounds; breakfast, lunch, dinner, snacks, dessert…..There is pretty much no food that I don’t eat this with; curry, chili, granola, smoothies, fruit…the list goes on and on. Unfortunately my ardent love of coconut yogurt has morphed into quite an expensive habit, I should be a Coyo shareholder by now! With coconut yogurt induced bankruptcy on the horizon I decided to make my own homemade version which is just as amazing as Coyo (dare I say even better?) Not only is this far cheaper but it is also so much easier and quicker than going to the shop. The recipe below cost just 99cent to make which can only mean one thing…..even more coconut yogurt for me!
Coconuts are currently very much in Vogue; coconut water, coconut milk, coconut yogurt and of course coconut oil are all beginning to appear in almost every shop. Coconuts relatively new found fame is as a result of its very impressive nutritional profile. Coconuts and its derivative such as coconut oil contain a medium fatty chain acid called Lauric acid. Lauric acid is converted in the body into a compound that has both antiviral and antibacterial properties which serve to improve the functioning and efficient of our immune system. The consumption of coconut products have long been viewed with caution due to their high saturated fat content was believed to contribute to rising cholesterol levels in the body. Recent research has illustrated that in fact the fats contained in coconuts behave differently from those found in butter and meat which are long chain saturated fatty acids. The medium chain saturated fatty acids found in coconuts are in fact metabolized by the liver for energy. In fact the consumption of these medium chain saturated fatty acids has been shown to reduce levels of total cholesterol as well as levels of LDL or “bad” cholesterol.
- 1 tin of Thai coconut milk placed in the fridge overnight
- Juice ¼ lime
- I like to place my coconut milk in the fridge for a few hours or overnight as this helps the richer coconut milk separate from the thinner coconut water like remainder.
- Open the tin of coconut milk and scoop the really thick almost solid layer of coconut milk found at the top into a bowl.
- Retain the "coconut water" for smoothies.
- Using a electric whisk, whisk the thick coconut milk for 3-4 minutes until you have a really luscious and fluffy coconut yogurt.
- Add a squeeze of lime if desired to give that characteristic yogurt tang.
- Alternately for a sweeter version add in some sweetener of your choice such as stevia, honey or maple syrup for the last minute of whisking.
- I did say that it was really easy! Enjoy with granola, porridge, crumble or with just a spoon!