GREEK COCONUT YOGURT (raw-vegan)
So everybody out there, raise your hand if you just can’t wrap your taste-buds around soy yogurt. I am not sure if it is the flavor or the feeling in mouth I get from it , but I don’t like it. This is a real bummer because to buy a vegan yogurt we are limited to just soy based. Well this prompted me to make my own yogurt but out of COCONUT. I am in the process of developing recipes that are RAW and VEGAN that are traditional in nature; but with a healthy twist. Greek yogurt is on that list. The creamy smoothness and flavor I have been wanting is now found in my COCONUT GREEK YOGURT. It resembles the quality and taste found in any artisan greek yogurt but without the dairy (cow or ewe) milk that is available out there. This recipe also contains all the RAW goodness I seek in my food. You can use this greek coconut yogurt in any recipe that calls for greek yogurt like taziki. I like to cut up fresh fruit and crumble granola on mine. This also makes a great dessert or on top of your fruit salad, the uses are only limited by your imagination. I hope you LOVE this recipe as much as my family does! As they say in greek…”OPA”!!
A CHEF’S TIP: take the time and open a fresh mature organic coconut yourself, so the milk is fresh.
MAKES ABOUT 4 CUPS OF PLAIN YOGURT
2.5 cups of fresh mature organic coconut milk (not a young coconut!)
1/2 cup water
1 medium organic lemon, zest and juice, reserve both
1/2 tsp. of fresh ground pink salt
1 1/2 tsp raw organic apple cider vinegar
In a large mixing bowl, mix the coconut milk and water well. Cover this with a clean kitchen towel and allow to set out at room temperature for 24 hours. Place in refrigerator for 12 hours covered. Use an electric hand mixer, on medium speed and beat in the pink salt. Continue to whip for 1 minute. Add 1/2 of the lemon juice and whip for 1 minute. Now add the remaining lemon juice and whip on high speed for 1 minute. While the mixer is on low add 1/2 tsp. of the vinegar mix well, then turn on high speed and whip for 1 minute. Repeat this same process for the remaining vinegar. Be sure to evenly mix. You will know it is ready when it looks very creamy and the peaks just start to stay up. You do not want to go any farther, greek yogurt is supposed to be pourable.
IF YOU ARE SERVING INDIVIDUAL SERVINGS: Pour the yogurt into your serving bowls and refrigerate 1 hour before serving. When you are ready to serve, garnish evenly with the lemon zest. Now top with fresh organic fruit, raw granola or drizzle with favorite raw sweetener if so desired.
IF YOU ARE USING IN ANOTHER RECIPE: place in a sealed container and refrigerate for up to 3 days. Just give a good stir before you use in other recipes.