Coconut-almond yogurt
Indulge in a creamy, homemade Coconut-Almond Yogurt with just three simple ingredients: nutrient-rich almonds, luscious coconut milk, and tender coconut meat. Perfectly balanced and naturally delicious, this dairy-free delight offers a deliciously healthy treat for any time of day.
- 20 Apr 2024
- Cook time 0 min
- Prep time 315 min
- 6 Servings
- 3 Ingredients
Coconut-almond yogurt is a nutritious and delicious alternative to dairy-based yogurts. Combining the creamy richness of coconut milk with the nutty flavor of almonds, this yogurt is perfect for those seeking a plant-based and gluten-free option. It's excellent on its own, as a base for smoothies, or as a topping for fruit and granola.
Ingredients:
Instructions:
- Place the almonds in a bowl and cover with plenty of water. Let them soak for at least 8 hours or overnight. This softens the nuts and makes them easier to blend.
- After soaking, drain and rinse the almonds under cold running water.
- Remove the skins by gently squeezing each almond between your fingers; the skin should slip off easily. This step is optional but makes for a smoother yogurt.
- In your high-speed blender or food processor, combine the soaked and skinned almonds, coconut milk, and coconut meat.
- Blend on high speed until the mixture is very smooth and creamy. This could take a few minutes, depending on your blender's power.
- If you prefer a super-smooth yogurt, you can strain the mixture through a cheesecloth or nut milk bag into a large bowl. Squeeze or press to extract as much liquid as possible.
- If you like a thicker, more textured yogurt, you can skip this step.
- If you want to create a tangy yogurt with probiotics, you can ferment the mixture. Transfer the blended mixture into sterilized jars or containers.
- You can add a probiotic capsule or a spoonful of pre-made yogurt with active cultures to the mixture. Stir well.
- Cover the jars with cheesecloth or a clean kitchen towel and secure with a rubber band.
- Let them sit at room temperature (ideally around 75-80°F or 24-26°C) for 12-24 hours. The longer it ferments, the tangier the yogurt will become.
- After fermentation, cover the jars with lids and transfer them to the refrigerator.
- Allow the yogurt to chill for at least a few hours before serving. It will thicken further as it cools.
- Enjoy your homemade Coconut-Almond Yogurt as is or with your favorite toppings such as fresh fruit, granola, or a drizzle of honey.
- Stir well before serving if any separation has occurred.
Tips:
- Soak the almonds: Soak the almonds overnight or for at least 8 hours to soften them. This helps in creating a smoother texture and makes blending easier.
- Use fresh coconut meat: For the best flavor and texture, use fresh coconut meat. If unavailable, frozen coconut meat can be a good substitute.
- Blend thoroughly: Ensure you blend the mixture thoroughly to achieve a smooth and creamy consistency. A high-speed blender works best for this.
- Add probiotics: To turn your mixture into yogurt, consider adding a probiotic powder or capsule to introduce beneficial bacteria. This step is optional but recommended for a true yogurt experience.
- Fermentation time: Let the mixture ferment for 24-48 hours in a warm place to develop the tangy yogurt flavor. Use a glass jar covered with a clean cloth to allow airflow.
- Adjust sweetness and flavor: After fermentation, you can add sweeteners like maple syrup, honey, or vanilla extract to taste, if desired.
In just a few simple steps, you can create a creamy and delightful coconut-almond yogurt right in your own kitchen. This homemade yogurt is not only healthier than many store-bought options but also tailored to your taste preferences. Enjoy this versatile and nourishing treat any time of the day!
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 500kcal | 20% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 8g | 22% |
| Sugar 6g | 6% |
| Fat | |
| Fat 50g | 57% |
| Saturated 30g | 101% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 0.00ug | 0% |
| Choline 27mg | 5% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 2.01mg | 13% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 3.68mg | 4% |
| Vitamin E 8mg | 54% |
| Vitamin K 0.15ug | 0% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.70mg | 0% |
| Iron, Fe 3.43mg | 31% |
| Magnesium, Mg 130mg | 31% |
| Phosphorus, P 280mg | 22% |
| Potassium, K 580mg | 17% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 20mg | 1% |
| Zinc, Zn 1.92mg | 17% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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