Guest guest Posted May 20, 2010 Report Share Posted May 20, 2010 hmm, I meant the leftover coconut (batch freezing), not the yogurt. The yogurt is cooking. I looked at the online recipe again and saw where I messed up. In regards to the 'kugel', I meant add the coconut to the four eggs, 1.4 c. almond flour, etc. to make the 'in my mind' kugel since I've never had a real one. But, after I redid it correctly, I decided to freeze the coconut and maybe toast it later to top something instead of using it as a main ingredient. Maybe a custard if I can find a good recipe after I get over this cooking marathon ha ha. Debbie 41 cd Less gelatin will make the mixture looser - you can try that if you like. Coconut yogurt strikes me as nothing like kugel so I have no clue what you are asking there. Also, freezing reduces the efficacy of the probiotics. But freezing might taste good - like a coconut ice cream. I'd probably add a flavor to it before I did that, lemon or strawberry or raspberry or banana or something. You can certainly add more water to the coconut milk initially to make it less thick and fatty. Mara Would 1/2 pack of gelatin per 1 liter (may get enough for 2 but I'm not sure yet) make it more jelly like? I have what looks like a ton of coconut--the bag said 10oz. Was that too much? Can I batch and freeze to make a 'coconut kugel-like' pie? Thanks, debbie 41 cd On Thu, May 20, 2010 at 3:21 PM, Jodi wrote: Debbie,Regular yogurt be it either cow or goat/sheeps never worked for me during allergy season as dairy always makes my allergies worse. I actually once got sick from stopping the yogurt and then getting totally cocky so when it was time to reintro I jumped straight back into my regular serving. This was like 6 weeks after I stopped it. The coconut yogurt seems to help my immunity that helps the allergies.It can come out quite heavy and fatty though- so be aware.Jodi >> Since it's been a couple of weeks since the recipe has been posted for > coconut yogurt, I thought I'd ask for feedback.> > I have really bad allergies right now. Feeling awful today for various> reasons.> > Does the non-dairy/coconut benefits/yogurt benefits help like regular yogurt > or is it better, etc.?> > Thanks,> Debbie 41 cd> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 20, 2010 Report Share Posted May 20, 2010 Debbie, Do you want your coconut yogurt to be more loose? 1/2 gelatin to a liter will make pretty loose yogurt. I would use a packet of gelatin. Are you talking about the coconut flakes that you used for the coconut milk- to save for a later date? I'm a bit confused. Jodi > >> > > >> > Since it's been a couple of weeks since the recipe has been posted for > >> > coconut yogurt, I thought I'd ask for feedback. > >> > > >> > I have really bad allergies right now. Feeling awful today for various > >> > reasons. > >> > > >> > Does the non-dairy/coconut benefits/yogurt benefits help like regular > >> yogurt > >> > or is it better, etc.? > >> > > >> > Thanks, > >> > Debbie 41 cd > >> > > >> > >> > >> > >> > >> > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2010 Report Share Posted May 21, 2010 Thanks mara. Ok, gelatin question. I add an envelope to the leftover coconut water. I simmered it, let it cool and the gelatin just stayed in a gelatinous wad. Like honey but stiffer. Any ideas--water too hot, not hot enough, can't use coconut water leftover? Debbie 41 cd > > > I will use 1 packet of gelatin.> > Yes, I was talking about the coconut flakes I used for the coconut milk. I froze it to use as toasted coconut for toppings. I know it has no nutritional value but it smelled really good and I will take use of it on scd marshmallows, frosting, make a little on top of coconut custard. I will use fresh flakes for the custard though. Sorry, was hectic yesterday and not feeling well. > I haven't tried it in cakes - it's a little dry, drier than it would be without makingmilk first, so that would effect the moistness level of your product. One thing it is really good for, though, is as an additive to meatballs (and presumably meatloaves). I added some to the meatball recipeand also rolled each ball in the coconut - and it really enhanced theflavor and texture. They looked much neater, too - more finished. Much better, to my tastebuds, than using almond flour to do the same. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 21, 2010 Report Share Posted May 21, 2010 Don't simmer it. Just let it barely melt on a tiny flame, stirring, and take it off immediately, watching the entire time. It it gets too hot, it definitely doesn't gel as well. I might try to do it again, since it is a stiff gelatinous wad - maybe the ratio of gelatin was too high for the amount of coconut water. I think you could use coconut water leftover because when the coconut milk yogurt separates half of it iscream and the other half is water and they both gel. MaraThanks mara. Ok, gelatin question. I add an envelope to the leftover coconut water. I simmered it, let it cool and the gelatin just stayed in a gelatinous wad. Like honey but stiffer. Any ideas--water too hot, not hot enough, can't use coconut water leftover? Debbie 41 cd > > > I will use 1 packet of gelatin.> > Yes, I was talking about the coconut flakes I used for the coconut milk. I froze it to use as toasted coconut for toppings. I know it has no nutritional value but it smelled really good and I will take use of it on scd marshmallows, frosting, make a little on top of coconut custard. I will use fresh flakes for the custard though. Sorry, was hectic yesterday and not feeling well.> I haven't tried it in cakes - it's a little dry, drier than it would be without makingmilk first, so that would effect the moistness level of your product. One thing it is really good for, though, is as an additive to meatballs(and presumably meatloaves). I added some to the meatball recipeand also rolled each ball in the coconut - and it really enhanced theflavor and texture. They looked much neater, too - more finished. Much better, to my tastebuds, than using almond flour to do the same. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2010 Report Share Posted May 22, 2010 One more coconut yogurt question - can I use yogurt as my starter like I do when I make regular cows milk yogurt? Regular yogurt works well with me so far -just sounded nice to have a new taste so I thought I would try the coconut yogurt - Thanks - > >>>>> > >>>>>> > >>>>>> > >>>>>> I will use 1 packet of gelatin. > >>>>>> > >>>>>> Yes, I was talking about the coconut flakes I used for the coconut milk. > >>>>> I froze it to use as toasted coconut for toppings. I know it has no > >>>>> nutritional value but it smelled really good and I will take use of it on > >>>>> scd marshmallows, frosting, make a little on top of coconut custard. I will > >>>>> use fresh flakes for the custard though. Sorry, was hectic yesterday and not > >>>>> feeling well. > >>>>>> > >>>>> > >>>>> I haven't tried it in cakes - it's a little dry, drier than it would be > >>>>> without making > >>>>> milk first, so that would effect the moistness level of your product. > >>>>> > >>>>> One thing it is really good for, though, is as an additive to meatballs > >>>>> (and presumably meatloaves). I added some to the meatball recipe > >>>>> and also rolled each ball in the coconut - and it really enhanced the > >>>>> flavor and texture. They looked much neater, too - more finished. > >>>>> Much better, to my tastebuds, than using almond flour to do the same. > >>>>> > >>>>> Mara > >>>>> > >>>>> > >>>>> > >>>>> > >>>> > >>>> > >>>> > >>>> > >>>> > >>> > >> > > > > > > > > > > ------------------------------------ > > > > Quote Link to comment Share on other sites More sharing options...
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