I don’t know what is wrong with me at the moment, but I seem to be getting tireder and tireder (and last night’s exceedingly vivid nightmares did not help), and every few days this flicks over into being ill and virusy again. I’m not enjoying it. And it’s doubly annoying, because I’m doing all this virtuous walking for the GCC walking challenge so I should be getting healthier, not more miserable!
Combine this with an internet speed that is currently working in geological time, and one doesn’t get too many blog posts happening. Sorry about that. I will try to do better, once I can upload pictures without it taking all evening.
Anyway. I was pottering around the Radical Grocery Store yesterday, looking, as it happens, for coconut oil and coconut sugar, when I discovered that they had coconut yoghurt, something I’ve heard of, but have never tasted. Naturally, I had to give it a try. Which meant that I then that this 100% coconut-themed shopping basket, but these are the risks one must sometimes take.
The yoghurt I bought was CoYo, and I have to say, it’s rather gorgeous.
I’m never quite sure whether I like coconut, and I have to say, this yoghurt is no exception – I can tell that it’s an amazing, beautiful, luxurious, luscious product, I just can’t quite decide whether it’s one I personally like! On balance, I think so. The coconut flavour, while definitely present, is fairly light, and it has a very clean, fresh taste, and a lot of tang – in fact, my first impression was that it tasted like fizzy coconut cream. I think this was my tastebuds trying to make sense of the fact that it *looked* like coconut cream, because they sorted it out into a yoghurty tast pretty quickly. Sort of. It then kept flipping from ‘tastes like coconut’ to ‘tastes like yoghurt’, but it did eventually settle into ‘coconut yoghurt’. Sensory perception is bizarre.
To me, the absolutely winning thing about this yoghurt it its texture, which is incredibly soft and creamy; it is set to about the same level of softness as Greek Yoghurt, but it’s less brittle in structure, and sort of melts on your tongue rather than collapsing.
The flavour is, as I’ve said, very clean and fresh and is about a thousand times better than any soy yoghurt I’ve ever tasted (soy yoghurt always has this dirty, nutty, grey flavour in the back of it, which is OK if you are using it to cook, because you can hide it, but not appealing alone). It’s much less cloying than coconut milk or coconut cream, though there is still that little bit of cloy there, which I think is just intrinsic to coconut. And it’s tangy! Did I mention tangy? This is something soy yoghurt *never* achieves, at least in the Australian brands I’ve tried. It sort of cries out to be used instead of cream in a banana split, really. Hmm, maybe that can be dessert tonight (for me – Andrew doesn’t hold with bananas *or* with coconut).
The one drawback, at least for me, is that to my palate it’s rather rich. This is not really surprising, since I’m used to low-fat Greek Yoghurt which is about 2% fat, and this is more like 16%. Which puts it, for me, definitely in the realm of luxuries / desserts rather than that of healthy breakfasts. A pity, because that’s where I often like my yoghurt. As it is, I keep creeping back to the fridge for just another tiny taste – I don’t think I could face a bowlful of it, but it makes for a very delicious teaspoon!
It goes against the grain to cook with this, because it really is very lovely just exactly as it is, but I did give it a try as an egg-replacer in a cake I was making and it worked well. So you can bake with it, but I wouldn’t advise it – it’s rather a waste of a very beautiful, special product, I think. You’re better off using soy yoghurt for that purpose. Unless you hate / can’t eat soy, in which case, go for it!
This is not a cheap product – it retails at around $11 for 500 g, compared to around $5 for the same quantity of soy yoghurt or good quality dairy-based Greek yoghurt – but I think it is worth the price. It reminds me, in quality, of those posh King Island yoghurts, but with an even silkier texture – honestly, I can’t rave about the texture enough.
So, while it won’t be going onto my weekly shopping list, I’d definitely recommend it for a special occasion – it would, I suspect, make an absolutely luscious base for a sour-cream-style icing on a vegan chocolate or banana or carrot cake, or a lovely topping for a pikelet. I’m also rather taken with some of the savoury recipes on the CoYo site. I’ll certainly be buying it again.
Oh, also, you might be interested to know that CoYo is an Australian company – based in Queensland, I understand. So not terribly local to Melbourne, but certainly an improvement in importing things from overseas.
~~~~~~~~~~~~~~One year ago: Mushroom Risotto, Three Ways Two years ago: Nearly-Vegan Banana Bread with Indian Flavours