COCONUT YOGURT RECIPES

Avocado “Creme”

Ingredients:

1 Avocado
1/4 cup of Coconut Yogurt
½ Fresh Lime
½ tsp salt
½ tsp Black Pepper

Directions:

  1. Slice the Avocado in half and remove the pit. Scoop out the flesh into a blender or a bowl if you’re using an immersion blender.
  2. Add the Coconut Yogurt, the juice from your Lime, salt, and black pepper.
  3. Blend everything together until smooth. Refrigerate until ready to use.

Chocolate Yogurt Peanut Butter Dessert cup

Ingredients:

¼ cup Coconut Yogurt
1 tsp of Asana Food’s Raw Vegan Chocolate Spread
1 tsp Peanut butter
1 tsp of your favorite chocolate chips

Directions:

  1. Mix together Coconut Yogurt and Chocolate spread. Mix it thoroughly, or leave it a little chunky.
  2. Scoop mixture into a ramekin or a small bowl, and then top with chocolate chips. Scoop peanut butter on the side or on top.

Coconut Yogurt Cheese

Ingredients:

1 16 ounce package of Coconut Yogurt
Salt and Pepper to taste
Optional ingredients: rosemary leaves, lavender flowers, chamomile flowers, thyme leaves

Directions:

  1. Hang a wire mesh strainer in a 2 to 4 quart sized bowl.
  2. Line it with one layer cheesecloth. Make sure to cut a large enough piece to wrap around the coconut yogurt.
  3. In a separate bowl, mix together the coconut yogurt with salt and pepper.
  4. Now carefully pour the coconut yogurt on top of the cheesecloth covered strainer, and carefully wrap up the coconut yogurt with the excess.
  5. Place the bowl and strainer inside your refrigerator, and wait 24-48 hours. You waiting for the outside of the yogurt to dry out and form a rind.
  6. After a rind has formed, carefully unwrap the coconut yogurt from the cheesecloth, but continue to age the yogurt on top of the strainer for another 24-48 hours inside your refrigerator.
  7. By then, the yogurt should have reduced in size by about 1/3rd to half. You can either continue to age it, or cultivate it then.
  8. At the point where you’re ready to eat it, carefully cut away the dry rind, and mix the thick creamy “cheese” center with your favorite optional herb.
  9. Store your coconut yogurt “cheese” in an airtight container in your fridge.

Coconut Yogurt Fruit Salad

Ingredients:

¼ cup Coconut Yogurt
⅛ tsp vanilla extract
¼ tsp fresh lime juice
1 tsp fresh minced mint leaves
½ cup sliced grapes
½ cup sliced pineapple
1 sliced banana

Directions:

  1. Mix together Coconut Yogurt with vanilla extract, lime juice, and mint leaves.
  2. Add in grapes, pineapple, and banana.
  3. Refrigerator for 1 hour before serving.

Note:

  • Feel free to substitute or add different types of fruit: jicama (for added crunch), persimmons (carefully mix them in), apples, etc.

Cranberry Sauce

Ingredients:

1 cup of strained whole berry canned cranberry sauce (you can also use freshly made cranberry sauce as well

1 cup of Coconut Yogurt

Directions:

  1. Mix together the cranberry sauce and Coconut Yogurt.
  2. Serve immediately, or store in an airtight container in your fridge for up to one week.

Farmers’ Market Dip

One of my favorite dips to take to parties. It is super easy, can be made with whatever is in your fridge, and is always a hit. Can be served with crackers, dipping veggies, bread, or chips.

Ingredients:

One large onion
3-4 cloves of garlic
Approximately 3 cups of fresh veggies
About ⅛ cup of your favorite fresh herbs (optional)
16oz Edible Alchemy Dairy Free Coconut Yogurt alternative
Pink Himalayan Sea Salt and Cracked pepper to taste
About a Tbls of your favorite cooking oil

Directions:

  1. Put your favorite cooking oil in a medium size frying pan and turn to medium heat
  2. Chop a large onion and add to the frying pan, to caramelize
  3. Chop about 3 cups of whatever veggies you have in the fridge and add to the same pan, with the onion, to caramelize
  4. Finely chop garlic and fresh herbs. Set aside 2tsp of the fresh herb and add the remainder  and the garlic to the pan. Cook for about 2-3 minutes, being careful to not burn the garlic
  5. Remove from heat and allow to completely cool
  6. Add cooled caramelized veggies and 16oz Edible Alchemy Dairy Free Coconut Yogurt alternative to blender and blend, until smooth
  7. Salt and pepper to taste
  8. Poor into serving dish and garnish with leftover herbs
  9. Chill and serve

Pointers:

  1. I like to use a high heat oil. Avocado is my favorite
  2. I like to add the vegetables when the onion has began to turn a very light brown
  3. You can use any vegetables, but some of my favorites are any combinations of carrots, squash, zucchini, eggplant, arugula, spinach, broccoli, cauliflower, or mushrooms.

*Note: if you use leafy greens, such as spinach or arugula, add them to the pan when you add your herbs and garlic, so they do not burn

  1. If you do not allow the vegetables to cool completely, it will produce a much thinner dip.

French Onion Dip

Ingredients:

½ cup Coconut Yogurt
A little more than ½ cup of Curtido

Directions:

  1. Drain Curtido to remove excess brine. Finely mince Curitdo, and then mix with the Coconut Yogurt.
  2. Refrigerate for 1 hour.

Tomato Bisque Soup

Ingredients:

2 to 3 tablespoons of Olive Oil (I prefer 2 tablespoons, but the soup is richer with 3)
1 small yellow onion
2 cloves of garlic
2 26-28 ounce packages of diced or strained canned tomato (some brands come in 26 ounces, while other brands come in 28 ounce packages – either will work well)
2 cups of your favorite vegetable broth
¼ cup of tomato paste
½ teaspoon of paprika
2 tablespoons of thinly sliced fresh basil (this is about 5 large leaves)
Salt and Pepper to taste
¼ cup of Coconut Yogurt

Directions:

  1. Add olive oil to a 4 quart pot.
  2. Dice the yellow onion and garlic, and then add to the pot. Turn on the heat to medium high. The goal here is to sweat the onions for 5-10 minutes or until they turn translucent. If your onions are starting to brown, then turn the heat down!
  3. Add the rest of the ingredients except the Coconut Yogurt. Only add ¾ of the basil – you’ll want to save the remaining ¼ for garnish.
  4. Stir on medium heat until fully mixed, remove from heat, and blend using an immersion blender until you achieve the texture you desire.
  5. Put a lid on the soup and heat on simmer for 10 minutes. Remove from heat and stir in the Coconut Yogurt.
  6. Serve the soup in your coziest soup mugs or bowls, and drizzle additional sliced basil leaves and a little bit more Coconut Yogurt.

Tzatziki Sauce

Ingredients:

½ English cucumber
1 16 oz package of Coconut Yogurt
¼ cup of fresh Dill
3 – 4 cloves of fresh Garlic
Juice from ½ fresh lemon
Salt and pepper to taste

Directions:

  1. Peel cucumber, cut longways in half, scoop out seeds, and dice.
  2. Scoop Coconut Yogurt into a large bowl.
  3. Peel and mince garlic cloves, roughly chop dill leaves, and add them, along with lemon juice, to Coconut Yogurt. Mix thoroughly, and then add diced cucumber.
  4. Season to taste, and then refrigerate for at least 2 hours before serving to meld flavors

Note:

  • Many recipes require draining or squeezing cucumbers to remove moisture. I found that scooping out the seeds with a melon ball scooper removes that step altogether.
  • I roasted some baby potatoes with sea salt, black pepper, and olive oil to accompany this recipe. It tastes amazing!

Winter Roots Soup

Ingredients:

3 carrots
3 parsnips
1 celery root (also known as celeriac root)
2 turnips
½ pound of small white potatoes
1 medium sized sweet potato
½ yellow onion
2 stalks of celery
4 tablespoons of olive oil
1 quart of vegetable stock
¼ cup of Coconut Yogurt
Salt and Pepper to taste

Directions:

  1. Preheat oven to 425° F.
  2. Peel and dice the parsnips, celery root, turnips, potatoes, and sweet potato.
  3. Mix with 2 tablespoons of olive oil, salt, and pepper, and line a sheet pan.
  4. Roast vegetables for 30 to 40 minutes. For the first twenty minutes, check every 10 minutes, and then check every 5 minutes afterwards. Roast until your vegetables are soft.
  5. While your vegetables are roasting, peel and dice your onion, carrots, and celery stalks.
  6. Heat 2 tablespoons of olive oil in a 4 quart pot on high heat until hot. Add onion, carrots, and celery, and lower heat to medium high.
  7. Stir often until onions are translucent. Add Vegetable stock, salt, and pepper. Cover and heat until it reaches a small boil.
  8. Add in roasted vegetables after they are finished cooking. Cook for 10 to 15 minutes.
  9. Use an immersion blender or in small portions blend in a food processor. Stir in Coconut Yogurt, and season to taste.
Phone: (619) 535-9320
San Diego, CA 92101