The perfection of creamy frozen yogurt: A breakfast of Vegan Lemon-Lavender Coconut Frozen Yogurt with MelonMy best friend Daniel has a habit of calling food “Gorgeous”. Well if there was any food that I would ever call gorgeous, it would be this - sometimes there’s a subtlety of flavor with food that surprises and delights all your senses that you can’t help but exclaim at it’s beauty. And again, as with all frozen yogurt recipes - it’s super easy!
- In a small pan, bring 1/2 a cup of soymilk to a boil and then remove from heat before adding two teaspoons of dried lavender, and letting this sit for around half an hour
- Whilst you’re waiting for the lavender, using a strainer, strain 6 cups of coconut or soy yogurt to give it a thicker, creamier consistency akin to greek yogurt, which should produce around 4 cups of thick coconut yogurt
- Combine the coconut yogurt with two tablespoons of lemon peel, 1/2 a cup of lemon juice and the lavender soymilk mixture (optional: 1/3 cup of stevia or even honey if non-Vegan)
- For a soft, creamy texture chill it in the fridge for an hour. For a harder, more ice-cream like texture, put it in the freezer overnight and serve the next day! Recipe adapted from here.
Halong Bay, Vietnam. Photographed by @elgatonegro_. #halongbay #vietnam #takemethere (at Ha Long Bay, Việt Nâm)