Coconut Yogurt Recipe By Tasty

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HEALTHY MANGO COCONUT FROZEN YOGURT RECIPE BY TASTY



Healthy Mango Coconut Frozen Yogurt Recipe by Tasty image

Here's what you need: mango, coconut milk, greek yogurt, honey

Provided by Mercedes Sandoval

Categories     Desserts

Yield 4 servings

Number Of Ingredients 4

3 cups mango, frozen
½ cup coconut milk
½ cup greek yogurt
2 tablespoons honey

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!

Nutrition Facts : Calories 234 calories, Carbohydrate 42 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, Sugar 39 grams

COCONUT YOGURT RECIPE BY TASTY



Coconut Yogurt Recipe by Tasty image

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

1 can full-fat coconut milk
2 vegan probiotic capsules, minimum 50 billion CFUs
mix in of choice

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

LEMONY COCONUT FROZEN YOGURT



Lemony Coconut Frozen Yogurt image

Whenever I crave something cold to beat the heat, I whip this yogurt together and share with family. Everyone enjoys the sweet relief! - Caitlyn Heinz, Ovid, New York

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1-1/4 quarts.

Number Of Ingredients 8

4 cups plain yogurt
3/4 cup sugar
1/2 cup lemon juice
3 tablespoons grated lemon zest
1 cup half-and-half cream
1/2 cup sweetened shredded coconut, toasted
Ice cream waffle bowls, optional
Optional: Fresh blueberries and raspberries

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.

Nutrition Facts : Calories 177 calories, Fat 7g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 69mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

DELICIOUS INSTANT POT® COCONUT MILK YOGURT



Delicious Instant Pot® Coconut Milk Yogurt image

This creamy and silky non-dairy homemade coconut yogurt is irresistible and so easy to make in your Instant Pot®; just mix your ingredients, select Yogurt function, and voila!

Provided by Fioa

Categories     Everyday Cooking     Vegan

Time P1DT6h15m

Yield 4

Number Of Ingredients 3

2 (14 ounce) cans full-fat coconut milk
1 tablespoon no-sugar-needed pectin
2 tablespoons soy 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.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 8.9 g, Fat 41.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 37.1 g, Sodium 33 mg

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  • SEE NOTES ABOVE FOR MORE TIPS! It's important to select a coconut milk that's creamy and smooth (not grainy or clumpy) to ensure that the yogurt is creamy and smooth. Our favorite brands are: Savoy Coconut Cream, Aroy-D Coconut Milk, and Whole Foods 365 full fat (BPA-free). Native Forest Full Fat (BPA-free) isn't as creamy, but it still makes tasty yogurt. We would not recommend Trader Joe's (BPA-free), which was recently reformulated and is now chunky/grainy.
  • Shake your coconut milk well. Then open and pour into a clean, sterilized, dry glass jar or bowl. You can easily sterilize clean jars by rinsing throughly with boiling water and letting dry completely. Just let them cool back down to room temperature before adding ingredients. For jars, I like this one from Weck. Sometimes the coconut milk is separated, so after adding it to the jar, I stir with a whisk to get it completely smooth.
  • Empty your probiotic capsules (see brand recommendations below) into the yogurt and (important:) use a wooden or plastic spoon to stir, not metal, as a metal spoon can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic up against the side with your spoon to evenly disperse.
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