Less than a week after I swore off dairy-free yogurts because all the ones I tried were horrible, I bought another one. Go ahead and laugh. But I finally found a good one! Hooray!
It’s called Coyo Coconut Milk Yogurt Alternative and I found it at Bristol Farms, an overpriced gourmet supermarket in LA that you should never shop at unless you have money to burn. This 5.3-ounce cup cost $3.69. But you know… research.
I was willing to give this one a shot because it only has four ingredients and they all sounded reasonable: coconut cream, tapioca, pectin and probiotic cultures. It’s dairy-free, soy-free, gluten-free, and GMO-free.
And I’m happy to report that it tastes great!
It tastes mostly like coconut, with a good dose of yogurt-y sour. Unlike the other dairy-free yogurts I’ve tried, it’s actually white, rather than an unappetizing beige.
It’s also super thick and creamy. In fact, you can even use it in place of whipped cream, which I did with the leftovers after I made my mango lassi. Just add some honey to take the edge off the tartness and you’ve got a healthy dessert topping.
This yogurt was perfect as the base for my mango lassi. Just as I was resigning myself to a life without lassi, along comes Coyo! At $3.69 a cup, it’s a “sometimes treat,” but I encourage all you lassi lovers to try it at least once.
Here’s the recipe. The rose water is optional, but adds a lovely flavor. You can find it in most Persian markets.
Dairy-Free Mango Lassi
3/4 cup frozen mango chunks
1/2 cup Coyo Coconut Milk Yogurt Alternative (Natural)
1/4 cup almond milk
1 teaspoon honey
1 pinch cardamom
1/2 teaspoon rose water
Combine all the ingredients in a blender. Blend until smooth. Makes one serving.