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.
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
1/2 cup split strawberries
3 Tablespoons coconut milk
drizzle of vanilla extract (optional)