Of all the dairy products I’ve had to give up, yogurt is the one I miss the least. Don’t get me wrong, there were times when I was eating yogurt on a daily basis, mostly because I thought it was good for me. You know, healthy gut bacteria and all that. I learned to make it palatable by mixing it with fresh fruit, granola, and a little honey, but I can’t say I ever looked forward to it as much as, say, eggs and bacon.
Nevertheless, when I saw that So Delicious had come out with a dairy-free, coconut-milk-based yogurt, I was curious enough to try it. I’ll cut to the chase: other than being sour, it tastes nothing like yogurt. It has such a strange flavor that if you didn’t tell me it was supposed to be yogurt, I would have no idea what it was. I wouldn’t dream of eating this stuff straight up.
I did try using it in a couple of recipes, though, including a tandoori chicken marinade that calls for a few tablespoons of plain yogurt. The So Delicious yogurt worked fine in this context, probably because the other flavors in the marinade were strong enough to mask its weirdness.
I also used it to make a mango lassi with less favorable results. I tried it several times, tweaking the recipe each time, and all versions came out so poorly that I won’t even post the recipe here.
I will, however, post the tandoori chicken recipe. Just know that you may be stuck with a pint of So Delicious yogurt that you won’t know what to do with. You could force yourself to eat it for the “active live cultures,” or you could just take a probiotic and call it a day.
Tandoori Chicken Recipe
2 chicken quarters or 6 chicken wings
3 tablespoons Sharwood’s Tandoori Spice Curry Powder
2 tablespoons olive oil
3 tablespoons white vinegar
3 tablespoons plain yogurt (So Delicious Cultured Coconut Milk)
3 tablespoons lemon juice
If using chicken quarters, remove skin. With a sharp knife, make 5 to 6 shallow cuts into each side of chicken. Place chicken in a Ziploc bag.
In a small bowl, combine tandoori spice, olive oil, vinegar, yogurt, and lemon juice. Stir well. Pour mixture into Ziploc bag with the chicken, squeeze out excess air, and seal bag shut. Marinade in refrigerator a minimum of 4 hours, preferably overnight.
Grill chicken over direct high heat for 2 minutes each side, then move chicken to indirect heat and cook for 10 to 15 minutes longer. Discard remaining marinade.