So Delicious Unsweetened Coconut Yogurts! With Recipes!

It's day two of yogurt reviews! Yesterday, I reviewed the new carrageenan-free line of fruity So Delicious coconut yogurts. Those yogurts are pretty sweet and best for enjoying with fruit, granola, nuts, and seeds. But So Delicious also sent me their unsweetened coconut yogurts to try. These aren't new (at least I don't think they are), but I'd never had them because, for some reason, my Whole Foods doesn't carry any unsweetened vegan yogurts. And that makes me a little sad because unsweetened varieties are so versatile!

These are super-creamy yogurts, and there's no separation (unlike in their fruity yogurts, which do have a little separation). They have a nice tangy flavor. The coconut flavor is there, but it's subtle and mostly overpowered by tanginess. I really wish our Whole Foods would carry these. I've had some luck with special requests, so I'll have to ask about these.

I used the Unsweetened Vanilla Cultured Coconut Milk to make a banana yogurt smoothie that's loosely based off a recipe from the Vitamix cookbook. The yogurt not only made for a thicker, creamier smoothie, it also added just the right amount of yogurt-y tang to counter the sweetness of the banana and chocolate syrup.

Chocolate Banana Yogurt Smoothie

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1 cup almond milk

1/2 cup So Delicious Unsweetened Vanilla Cultured Coconut Milk

1 frozen banana

1 scoop vegan vanilla protein powder (I used Vega One French Vanilla)

1 Tbsp. chocolate syrup

Combine everything except chocolate syrup in a blender and blend until smooth and creamy. 

Top with chocolate syrup.

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I decided to try the Unsweetened Cultured Coconut Milk in a savory application. The few times I've been able to get my hands on unsweetened yogurts, I've typically eaten them with bee-free honee or agave or something to add sweetness back in. But why add sweetness when they've created a yogurt without it?

So I googled "savory yogurt" and found some inspiration for savory yogurt breakfast bowls. After reading through a few ideas, I settled on making a Greek-inspired bowl that was sort of a cross between tzatzki and a salad.

Savory Greek-Style Yogurt Bowl

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1 cup So Delicious Unsweetened Cultured Coconut Milk

1/4 English cucumber, diced

1 radish, diced

5 kalamata olives, sliced

1 Tbsp. hemp seeds

1 tsp. dried dill weed

Sea salt, to taste

Spoon the yogurt into a bowl and top with remaining ingredients. Salt to taste. Dig in!