Coconut yogurt and cocktails based on it

Category: Vegetable and fruit dishes
Coconut yogurt and cocktails based on it

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: you can with cocoa, you can 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).

Bridge
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 ...
Elya_lug
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 tasty and healthy delicacy. Take note !!!
Tumanchik
Bridge-Natulya hello !!!! Glad to see you!
Quote: Bridge
May I have a liter?
so I already ... ate half of that ..

Quote: Bridge
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
Quote: Bridge
Does it smell like coconut?
incredible fragrance
Quote: Bridge
And if there is already ready-made coconut milk, can it be fermented?
theoretically easy
Quote: Bridge
Is it thicker than milk?
I have never strained - all the benefit is in the pulp. and together with the pulp - very thick.

Tumanchik
Quote: Elya_lug
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.
Quote: Elya_lug
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 tasty 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
Quote: Elya_lug
Take note !!!
I will be very pleased if I like it
xoxotyshka
Tumanchik, good day. I love coconut very much! I have already put it. Only shavings turned out to be 60 grams, let's try this. Thanks for the great recipe.
Quote: Tumanchik
Cover again and leave overnight.
It won't turn sour, or is it warm at home?
Tumanchik
Quote: xoxotyshka
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
current would be better for lunch, then it turns out more conveniently in time. but it is better to ferment exactly in the evening at 23-00, of course
xoxotyshka
So lunch is the same! Everything is strictly according to the recommendations!
Quote: Tumanchik
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!
Tumanchik
Quote: xoxotyshka
I will try during the day, and at night in the refrigerator.
exactly ... time is running out
what's in the fridge? specify!
xoxotyshka
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 something up?
Mirabel
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!
Tumanchik
Quote: xoxotyshka

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 something up?
that's right!
it's even more interesting - in the evening you can try how fermented well and
Tumanchik
Quote: Mirabel

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 !!!
xoxotyshka
Tumanchik, then I will definitely write what happened.
Tumanchik
Quote: xoxotyshka

Tumanchik, then I will definitely write what happened.
required!
Rada-dms
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!
Tumanchik
Quote: Rada-dms

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,
An4utka
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))
Kara
Irish, class! Surely after all, you can do without shavings, but made on the basis of coconut milk I will try today
Tumanchik
Quote: Kara
Surely, after all, you can do without shavings, but made on the basis of coconut milk
oh Irisha, please try. very interesting result
Quote: An4utka
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 !!!!!!!!!!!!!!!
An4utka
I would be glad if it comes in handy
olgea
Tumanchik, I will definitely try, all of a sudden, the older one will have to taste. Thank you so much.
Tumanchik
Quote: olgea

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.
lettohka ttt
Another interesting recipe, thanks to Irochka !!! Took away in the bookmarks!
Tumanchik
Quote: lettohka ttt

Another interesting recipe, thanks to Irochka !!! Took away in the bookmarks!
liyashik
I took it to bookmarks! Thank you, Ira, you are my find !!!
Tumanchik
Quote: liyashik

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

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!
Tatunya
Irina, I'm sorry, 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.
Tumanchik
Quote: Tatunya

Irina, I'm sorry, 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 it can also "snot" in this case
Try, if of course you want, 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 in 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
Tumanchik
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 taste of milk yogurt from him. 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
Coconut yogurt and cocktails based on it
the liquid will naturally stratify as the fatty coconut pulp and water are mixed. the cream rises upward.
here is the top view
Coconut yogurt and cocktails based on it

now just mix it. chill and enjoy. with or without additives, it is still very tasty!
Coconut yogurt and cocktails based on it

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