Some recipes are a happy accident.
And today’s awesome Yogurt is one of them!
I call it yogurt because that’s exactly what it tastes like – even though it contains no dairy, or starter and doesn’t require any fancy equipment like one of those yogurt makers.
So, how did this recipe come about?
Well, what I refer to as a happy accident was a simple case of a smoothie recipe that was a bit too thick – it wasn’t something I couldn’t even drink.
In fact, it was so rich, thick and creamy, that eating it with a spoon was the only option. Yum.
With the first bite, I knew right away that I was onto something.
The two secret ingredients are coconut milk and creamy avocado. (Trust me, this is a wicked combination!)
And the wonderful, yogurt-like tang comes from frozen mango and honey.
It’s really that simple!
My imagination went a step further as a leafed through the luscious-sounding recipes in Kris Carr’s “Crazy, Sexy Kitchen”.
(Note: Even though she caters to a mostly vegan crowd, that doesn’t mean you won’t benefit from these amazing recipes created by Chef Chad Sarno and others.
At least, I don’t let minor details like that keep me from trying new things).
After drooling over some of the photos – things like French Toast (which I love & haven’t had in years) or a Breakfast Scramble – what really caught my attention was the Breakfast Parfait.
There was just one small problem.
The creamy layer of those parfaits was based on a Cashew Cream – and I don’t eat cashews.
(Yes, cashews are on my “List”. Sigh.)
That’s when I hit upon using my so-called Home-made Yogurt, thinking it would make an awesome substitute – and I was right.
A quick word about Coconut Milk…
You can read about it here, but the main thing I’d like to stress is the benefit of using full-fat coconut milk – instead of the cans labeled “lite”.
Why?
Because you want the rich, cream taste that you only get with full-fat coconut milk – in other words, nothing watered down.
It’s the perfect substitute in any recipe calling for milk or cream! (And yes, that includes dairy-free ice-cream!)
Plus, full-fat coconut milk contains highly beneficial lauric acid.
What you’re after, then, is the health benefits as well as optimal taste and appearance.
Totally Awesome Home-Made Yogurt
Makes 1 serving (can easily be doubled or tripled)
½ cup Full-Fat Coconut Milk (I prefer Native Forrest)
¼ medium Avocado
½ cup frozen Mango (organic, if possible)
1 Tbsp Raw Honey
Place all ingredients in a high-speed blender, such as a VitaMix, and blend until smooth & creamy.
Enjoy as is, or:
To make the Parfaits:
Simply layer the yogurt, granola & your berries of choice in a pretty glass container.
(And – if, you’re so inspired, go out & buy a copy of the Crazy Sexy Kitchen).
Sit back & enjoy!
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