Coconut yogurt and cocktails based on it

Coconut yogurt and cocktails based on it

Category: Vegetable and fruit dishes

Ingredients
Coconut flakes	100 g
Boiling water (or boiling milk, cream)	2 cups 250 ml.
Additives to your taste: cinnamon, berries and fruits, syrups ..

Cooking method

• Again, everything is very simple. Better to cook at lunchtime.
• Pour the coconut flakes into a container, which you can then seal tightly. Pour boiling water over - water or milk, to your taste. Just keep in mind that coconut is a very high-calorie product. Cover the container immediately and leave on the table until warm. Then beat with a hand blender. Whipped poorly. Beat so as not to kill our blender. Cover again and leave overnight.
• Beat well again in the morning. The shavings are softer and easier to beat.
• Then we act at will - you can strain it well if the pulp itself is not pleasant to you. Or you can leave it - there are a lot of useful things, which I did. Yogurt is best done in the evening: add a heaped teaspoon of probiotic to a glass of liquid (or liquid with pulp) (yoghurt culture - a tablespoon of natural yogurt or acidophilus, sour cream, yogurt)
• After all, it is not so important for a yoghurt culture - which protein to thrive on!
• And we leave it for the night just on the table, unless of course it is warm in the apartment, that is, above 25.
• In the morning, as soon as we woke up, we put it in the refrigerator. And after a shower, we get a nice cool aromatic coconut yogurt for breakfast.
• Are we going to bully? Everything is as usual: it is possible with cocoa, it is possible with syrup, but you can like me - basil, cinnamon and a strawberry rose!
• Bon appetit and healthy food!

Time for preparing:

day

Cooking program:

blender

Note

Very nutritious. BUT even for those who are losing weight, such yogurt is ten times more useful than purchased and based on cow's milk.

Now some information from the Internet:
Do you like yoghurts, but are upset that the quality of milk is terrible, and the milk itself is harmful?

Fortunately, there is a simple and very, very tasty solution - yoghurts based on coconut pulp or flakes (or nut milk)!

To get creamy yogurt, you should find young (aka Thai) coconuts.
You can enhance the "creaminess" of such yogurt by adding thick nut milk - especially from cashews, you can try to do the same separately based on milk, or rather cashew cream ... but you should always keep in mind that the simpler the composition , the easier it is for our body to get the maximum benefit from the treat!

Coconut is a super-healthy product, with super-healthy oil and proteins, it is especially ideal for everyone who has a malfunctioning thyroid gland (hypothyroidism is an insufficient thyroid function) - for such people (who are often cold, sleep poorly, often get tired and often can't wake up without coffee) protein breakfasts like coconut yogurt are ideal.
Correct coconut: entirely brown, without traces of mold (whitish), the eyes on the top of the head can be covered with undergrowth, a lot of liquid splashes inside, and when you pierce one of the holes (it is convenient to use a wine corkscrew), the liquid will turn out to be pleasant and sweetish. If the liquid tastes unpleasant, the coconut should be thrown away.
In the refrigerator, yogurt can stand up to 10 days (berries, honey, vanilla extract or spices are best added to each serving separately).

I'm fshock! May I have a liter? And it tastes sour too. Does it smell like coconut?
Do not forget to buy shavings
And if there is already ready-made coconut milk, can it be fermented?
Is it thicker than dairy?
Crawled away to suffer and suffer ...

[Tumanchik]

Tumanchik, Irina, you never cease to amaze with an assortment of brand new dishes.I would never have guessed about such a product, I rarely use coconut flakes, and then only in addition to cakes, but here is a delicious and healthy delicacy. Take note !!!

[Bridge]

Bridge-Natulya hello !!!! Glad to see you!

May I have a liter?

so I already ... ate half of that ..

And it tastes sour too.

like yogurt. the degree of acid is regulated by the fermentation time. but did it in a yogurt maker - overexposed. maybe from the heat in the apartment, as I put it at night

Does it smell like coconut?

incredible fragrance

And if there is already ready-made coconut milk, can it be fermented?

theoretically easy

Is it thicker than dairy?

I have never strained - all the benefit is in the pulp. and together with the pulp - very thick.

Irina, you never cease to amaze with an assortment of brand new dishes.

yes it turns out. just a family with different tastes and needs. you have to spin.

I would never have guessed about such a product, I rarely use coconut flakes, and then only in addition to cakes, but here is a delicious and healthy delicacy.

for the very discovery - I always licked my lips on coconut milk in cans. and it is expensive - horror. but here everything turns out to be simple.
I love the smell and taste of coconut

Take note !!!

I will be very pleased if I like it

[Tumanchik]

Tumanchik, good day. I love coconut very much! Already put it. Only shavings turned out to be 60 grams, let's try this. Thanks for the great recipe.

Cover again and leave overnight.

It won't turn sour, or is it warm at home?

It won't turn sour, or is it warm at home?

until there is no leaven in it, it will not turn sour. while it just swells and milk is obtained
it would be better to put current at lunch, then it turns out more conveniently in time. but it is better to ferment exactly in the evening at 23-00, about of course

So lunch is the same! Everything is strictly according to the recommendations!

it is better to ferment exactly in the evening at 23-00, about of course

I will try during the day, and at night in the refrigerator. Let's see what happens.
Thanks for the help!

I will try during the day, and at night in the refrigerator.

exactly ... time is running out
what's in the fridge? specify!

It turns out - I just poured the shavings, knock them down in the evening and leave them on the table overnight. In the morning I'll beat it, add the leaven, leave it on the table. Yogurt will be ready in the evening or at night. I'll put it in the refrigerator. All So or screwed up something?

[Tumanchik]

Tumanchik, O God! Again a masterpiece!
But we respect the coconut very much and grains do not interfere with us, so the recipe is bookmarked for study and implementation!

It turns out - I just poured the shavings, knock them down in the evening and leave them on the table overnight. In the morning I'll beat it, add the leaven, leave it on the table. Yogurt will be ready in the evening or at night. I'll put it in the refrigerator. All So or screwed up something?

that's right!
it's even more interesting - in the evening you can try how fermented well and

[Tumanchik]

Tumanchik, O God! Again a masterpiece!
But we respect the coconut very much and grains do not interfere with us, so the recipe is bookmarked for study and implementation!

Vikulya
I already meet thee as a friend!
WAITING !!!

[Tumanchik]

Tumanchik, then I will definitely write what happened.

[Tumanchik]

Tumanchik, then I will definitely write what happened.

definitely!

Ira! Great recipe! So I wanted to try it right away! Looks very nice, fresh and appetizing! I don't even write about the taste, I know the taste, divine, for those who love sour milk, and even with a tropical accent! Bravo!

Ira! Great recipe! So I wanted to try it right away! Looks very nice, fresh and appetizing! I don't even write about the taste, I know the taste, divine, for those who love sour milk, and even with a tropical accent! Bravo!

thank you, my dear,

Oh, this is me very lublu Only the shavings have risen in price very much (True, lately I have been making from fresh coconuts - for greater benefit)
Raw materials - both shavings and pulp - before pouring boiling water, I grind in a coffee grinder - out of pity for the blender))

Irish, class! Surely after all, you can do without shavings, but made on the basis of coconut milk I will try today

Surely, after all, you can do without shavings, but made on the basis of coconut milk

oh Irisha, please try. very interesting result

Raw materials - both shavings and pulp - before pouring boiling water, I grind in a coffee grinder - out of pity for the blender))

thank you very much for the advice !!!!!!!!!!!!!!!

I would be glad if it comes in handy

[Tumanchik]

Tumanchik, I will definitely try, all of a sudden, the older one will have to taste. Thank you so much.

[Tumanchik]

Tumanchik, I will definitely try, all of a sudden, the older one will have to taste. Thank you so much.

Olga very much to advice. so hooked. the shavings go straight away. in the heat it can be cooked faster. At lunchtime, grind on a coffee grinder, pour boiling water over it. Stir in the evening and leave overnight. Ready in the morning. I don't even filter - I love this pulp. It becomes tender and delicious.

Another interesting recipe, thanks to Irochka !!! Took away in the bookmarks!

Another interesting recipe, thanks to Irochka !!! Took away in the bookmarks!

I took it to bookmarks! Thank you, Ira, you are my find !!!

I took it to bookmarks! Thank you, Ira, you are my find !!!

and you're mine
only I now make it easier. how do you go - write

Thank you, definitely! And then sometimes my hands drop straight, but here I found the recipes and support !!!

Thank you, definitely! And then sometimes my hands drop straight, but here I found the recipes and support !!!

Leah, what are you ... We have a very kind atmosphere here, they will always help and support!

Irina, forgive me, please, but nothing worked out for me
I did everything as in the first post, only put the ferment in the yogurt maker for 7 hours (it's cold in the kitchen now). At the exit, I received a stratified acidic liquid with coconut pulp.

Irina, forgive me, please, but nothing worked out for me
I did everything as in the first post, only put the ferment in the yogurt maker for 7 hours (it's cold in the kitchen now). At the exit, I received a stratified acidic liquid with coconut pulp.

Tanya everything is elementary. As with any yoghurt, foreign bacteria have entered. Sometimes also "snot" can in this case
Try, if you want, of course, not to pour the coconut flakes with boiling water, but to boil in water. Now that's the only thing I do. Sterilize the yoghurt maker. And scald everything that you will dip into the future yogurt.
Instead of sterilization, I now spread soda gruel and let it stand for at least 15 minutes to dry it straight. Then I wash it off with water. I add boiling water to the microwave, so that it boils and boils a little. Then I shake it off - it dries quickly. I scald the spoons and blender well.
And of course it is advisable to cook according to the recipe

cooked again and took the result in more detail!
it is worth noting that this is dairy-free yogurt. therefore, you should not expect the usual milk yogurt taste from it. but it looks a lot like him in terms of the pulp. do not heat it up. the room temperature is optimal. especially in summer.
here is a side view of the finished yoghurt made exactly according to the recipe

the liquid will naturally stratify as the fatty coconut pulp and water are mixed. the cream rises upward.
here is the top view


now just mix it. chill and enjoy. with or without additives, it is still very tasty!