Coconut Yoghurt Recipes
When I first arrived in New Zealand last year and went grocery shopping, I was a bit disappointed to see the lack of dairy-free options everywhere. I have tried making my own coconut yogurt at home but sometimes you just want to buy a dang jar from the grocery store! I was examining the yogurt section and my eyes glanced over to see Raglan Coconut Yoghurt and my mouth instantly started watering. The FLAVORS were absolutely blowing my mind! Mango Turmeric, Blackcurrant Vanilla, Natural Greek, Vanilla Bean, New Zealand Lemon, Boysenberry, Raspberry & Lime and Strawberry & Acai. Flavors aside- this yoghurt is also a probiotic, refined sugar free, preservative free, GMO-free, gum-free, soy-free, gluten-free, and obviously dairy-free. Basically perfection.
So I bought it, took it home, and scooped out a huge spoon full of it and my taste buds were in absolute heaven!!! Best coconut yoghurt I have ever had in my entire existence. It truly is joy in a jar! Not only does this yoghurt melt in your mouth, the people behind the brand are also incredibly amazing. The yoghurt is made locally in Raglan, a little slice of paradise on the West Coast of New Zealand. Since Raglan Coconut Yoghurt began, Mr. and Mrs. Coconut have sponsored the planting of 2143 trees in support of the Million Metres Streams Project program, partnered beach clean-up groups that have removed a million pieces of plastic and backed 14 permaculture hives to boost our bee population. I love how passionate this company is about making the environment a better place. My favorite part about the yoghurt coming in glass jars is you can REUSE them! Take them to your local store and fill them up in the bulk aisle. Savin’ the planet one jar at a time!
This yoghurt is perfect for breakfast, lunch, dinner, and dessert! You can have it so many ways: in your smoothie, oatmeal, muesli, curry, on top of your pancakes, french toast, craft it into a dipping sauce, on your dessert, and even simply by itself!
Here are a few of my favorite recipes and ways to use this magical yoghurt:
Chia pudding with homemade muesli, topped with Strawberry & Acai yoghurt.
2 cups coconut milk
½ cup chia seeds
½ tsp vanilla extract
¼ cup maple syrup or sweetener of choice
¼ tsp cinnamon
Stir everything together! Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this the night before and let it sit overnight. It’s the perfect pudding texture in the morning!
1 ripe banana
1 scoop of coconut oil
1 scoop of peanut butter
Favorite nuts and seeds (I used sunflower seeds, almonds, walnuts, pumpkin, and cashews)
Mash banana with fork in a bowl and add a splash of hot water so you get a good consistency goin’. Sprinkle some cinnamon on top. In a separate bowl, mix together the oats, seeds, nuts and nuts then combine with the banana mixture. Spread on a baking tray. Bake at 165° Celsius / 329° Fahrenheit for 40 minutes. Mix often. When it’s done, take it out and you have homemade muesli! You can add the raisins, cacao nibs, coconut flakes- whatever your tastebuds are craving!
Once the muesli and chia seed pudding are ready to go, scoop them into a bowl and plop some coconut yoghurt on top! Throw in some blueberries, bananas, strawberries or whatever fruit you like. There ya have it- homemade yogi parfait ;)
LEMON BREAKFAST LOAF
2 cup self raising flour
1 cup sugar (I used brown coconut sugar)
1 teaspoon baking powder
1/3 cup coconut oil
3/4 cup cold water
Preheat oven to 400° Celsius / 752° Fahrenheit. Zest 2 lemons. Squeeze the juice into a small bowl. Sieve the flour and baking powder into a bowl, then add the sugar and the lemon zest. Mix well. Add the oil, lemon juice and water. Stir to combine everything. Pour into a lined loaf tin and bake for 40 minutes!
Once it’s done, enjoy it for breakfast or afternoon tea with a scoop of lemon coconut yoghurt on top. Deeeelicious!
We were really excited to experiment with the Greek flavor and create a savory dish. I LOVE falafel so I thought it would be fun to create our own wrap! We bought falafel mix from the store so it was a bit easier but we simply rolled the falafel mix into balls and fried it up then made our own tzatziki sauce.
Easy Tzatziki Sauce:
Raglan Coconut Yoghurt- Greek Style
Cucumber thinly chopped
Salt & Pepper
Blend everything together until you get a saucey consistency! You may have to add a little water.
After the sauce is ready and the falafel is cooked, grab a spinach tortilla (or whatever type you prefer) and chuck in some tomato, avocado, and roll it up! Super easy wrap :) enjoy!
INDIAN NIGHT! CURRY & NAAN
One of my favorite kinds of food on this planet is indian food!!! There is just something so healing and delicious about it. For the Mango & Turmeric flavor yoghurt, we decided to make curry dahl mixture with red lentils, potatoes, pumpkin, zucchini, coconut cream with a side of organic basmati rice and garlic naan! Topped with cilantro, lime, and mango turmeric coconut yoghurt. This was definitely a 5-star meal and my tummy was very happy about it :)
My favorite time- dessert time! This is a vegan, avocado brownie topped with the Vanilla Bean flavor and garnished with mint. I love experimenting, baking, crafting new desserts, and finding fun alternatives to make dishes vegan. I also love sweet things so I knew I had to find a way to make brownies dairy-free and healthy. Here is the recipe!
1/4 cup of avocado oil or olive oil
1 cup whole wheat flour
1/2 cup cocoa powder
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup water
1 tablespoon chia seeds
2 cups of dairy-free chocolate chips
Preheat oven to 350 degrees Fahrenheit / 176 Celsius
Grease an 8-inch square pan with coconut oil
In a large mixing bowl, whisk together 1 full pureed avocado and 1/4 cup of avocado oil or extra-virgin olive oil
Add in 1 cup whole wheat flour, 1/2 cup cocoa powder, 3/4 cup coconut sugar, 1 teaspoon baking soda, 1/2 teaspoon salt (I use pink himalayan), 3/4 cup water, 1 tablespoon chia seeds, 2 cups of dairy-free chocolate chips
Stir until smooth
Pour into the prepared pan and spread batter evenly
Sprinkle with an additional 1/2 cup of dark chocolate chips or cacao nibs on top
Bake for 15-20 minutes until done
Remove and let the brownies sit out for at least 15 minutes before serving. Cut and serve. Dollop some Vanilla Bean Raglan Coconut Yoghurt on top, garnish with a pretty mint leaf, and dig in!!! Store brownies for up to 3 days.
*If you over bake, the brownies will have a cake-like texture.
I hope you’ve enjoyed these yummy vegan recipes that incorporate my favorite dairy-free yogurt brand, Raglan’s Coconut Yoghurt :)
Subscribe to our YouTube channel and stay tuned for a video coming soon!