Strawberry Yo-Conut

by Sarah on September 6, 2011 · 6 comments

After successfully re-creating the cannot-be-found-in-Texas-as-there-is-no Kroger CARBmaster Vanilla Chai and Carrot Cake yogurts, there was still one more I had tasted ‘way back when’* I was in Virginia.

*Is that the title of a country song? If it isn’t, we’ve got a hit to write!

The Strawberry Colada Yogurt was an impulse purchase (whereas the others I had been waiting for with anticipation for months), but I enjoyed it thoroughly on my trip back to Pennsylvania…topped with some Kashi Berry Blossoms.*

*Remember when I didn’t think I liked them?

After having made two successful flavored yogurts, I decided it was time for a third.

Obviously, I needed strawberries.
And yogurt.
[Manager's special? I will have that, thankyouverymuch.]

Into the food processor went the whole container of yogurt (about 2 cups), and 1/2 cup split strawberries.

At the time of first tasting the CARBmaster version, I remember thinking that while the yogurt was good, but it didn’t really taste like coconut. I’ve mentioned before that I unsuccessfully used coconut flour to flavor tofu, and, although I do stir coconut flour into my yogurt in the morning sometimes, I figured I’d try a new tactic.I added about 3 Tablespoons of coconut milk to the mix.

And then got very excited by how Molly Ringwald, Pretty in Pink it turned. :)

I added the tiniest bit of vanilla, but no sugar, although you could add some if you so choose. [I've adjusted my tastebuds so much when it comes to yogurt that I often think anything that isn't "plain" is almost too sweet.]

It will be a little bit less thick than the Greek yogurt you might have made it from (although it will thicken up a bit in the fridge after blending)….…but it will make for a quite delicious breakfast, lunch, dinner, or snack.

Strawberries and coconut (and Cascadian Farm Cinnamon Crunch*) on top of yogurt flavored with strawberries and coconut?

*My current obsession

Overkill?
I think not.

—————————–

Strawberry Colada Yogurt

(Makes approximately 2 cups)



2 cups plain yogurt

1/2 cup split strawberries

3 Tablespoons coconut milk

drizzle of vanilla extract (optional)

Combine all ingredients in a food processor. Blend until combined. :)

TwitterFacebookEmailPinterest

{ 6 comments… read them below or add one }

Laura @ Sprint 2 the Table September 6, 2011 at 9:08 am

I saved my last empty yogurt container with the intention of copying your yogurt creations. This week it's ON! :)

P.S. I tagged you on my blog for the Butterfly Award. Do with it what you will…

Reply

Lindsay @ The Lean Green Bean September 6, 2011 at 11:52 am

i can tolerate coconut milk in curry i think because all the spices cover up the taste, but not sure i could handle it in yogurt. i do love the pink color though :)

Reply

celeryandcupcakes.com September 6, 2011 at 2:40 pm

I love all of your flavoured yoghurt recipes…such a great idea!

Reply

Meri September 6, 2011 at 8:58 pm

Wow, that looks really good. I have everything listed too, except the strawberries. (perhaps I could make mango or papaya… I have those?)

Reply

Leila @ Spinach and Skittles September 6, 2011 at 11:32 pm

So I hate shredded coconut, but love coconut milk and am a-ok with coconut water. Weird? Meh, who cares. This looks tasty, tasty.

Reply

mexigarian September 8, 2011 at 4:12 pm

yes yes and yes. can't wait to try this out. better get the coconut milk first. :)

Reply

Leave a Comment

Previous post:

Next post: