Tasting: Coconut and Almond Milk Yogurts have Room for Improvement
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","credit":"Kate Williams","description":null,"imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-400x240.jpg","width":400,"height":240,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-800x479.jpg","width":800,"height":479,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-1440x863.jpg","width":1440,"height":863,"mimeType":"image/jpeg"},"fd-lrg":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-1180x707.jpg","width":1180,"height":707,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-768x460.jpg","width":768,"height":460,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-320x192.jpg","width":320,"height":192,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-1038x576.jpg","width":1038,"height":576,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/04/dairy-free-yogurt-lineup-4.jpg","width":1920,"height":1150}},"fetchFailed":false,"isLoading":false},"bayareabites_82944":{"type":"attachments","id":"bayareabites_82944","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"82944","found":true},"title":"coconut-icecream640x360a","publishDate":1402003875,"status":"inherit","parent":82933,"modified":1402003875,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/06/coconut-icecream640x360a.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"katewilliams":{"type":"authors","id":"5485","meta":{"index":"authors_1591205172","id":"5485","found":true},"name":"Kate Williams","firstName":"Kate","lastName":"Williams","slug":"katewilliams","email":"williaka@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kate Williams grew up outside of Atlanta, where twenty-pound baskets of peaches were an end-of-summer tradition. After spending time in Boston developing recipes for America's Test Kitchen and pretending to be a New Englander, she moved to sunny Berkeley. Here she works as a personal chef and food writer, covering topics ranging from taco trucks to modernist cookbooks. In addition to KQED's Bay Area Bites, Kate's work appears on Serious Eats, Berkeleyside NOSH, The Oxford American, America's Test Kitchen cookbooks, and Food52.","avatar":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twitter":"KateHWilliams","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kate Williams | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/25623fe56e181fe8b6ee92fd0ea077de?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/katewilliams"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_94654":{"type":"posts","id":"bayareabites_94654","meta":{"index":"posts_1591205157","site":"bayareabites","id":"94654","score":null,"sort":[1428429210000]},"guestAuthors":[],"slug":"tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","publishDate":1428429210,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","status":"publish","parent":0,"modified":1554326915,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":1400},"headData":{"title":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement | KQED","description":"The selection of dairy-free yogurts is growing — now yogurt lovers who avoid animal products can choose from yogurts made from almond, soy, and even coconut milk. But are these yogurts very good? Kate Williams sampled the most widely available varieties in the Bay Area so you don't have to. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","datePublished":"2015-04-07T17:53:30.000Z","dateModified":"2019-04-03T21:28:35.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"94654 http://ww2.kqed.org/bayareabites/?p=94654","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/07/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement/","disqusTitle":"Tasting: Coconut and Almond Milk Yogurts have Room for Improvement","path":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few weeks back, I published a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/03/homemade-greek-style-yogurt-cups-make-for-an-easy-and-healthy-diy-snack/\">recipe for homemade Greek-style yogurt\u003c/a>. The recipe is simple, and the results are healthy, as far as I’m concerned. But some readers have pointed out that dairy-free yogurt can be a healthier option, and it is the only yogurt choice for those with animal milk-related allergies.\u003c/p>\n\u003cp>Before taking a stab at making my own dairy-free yogurt, I wanted to explore the options available at Bay Area grocery stores. Soy milk yogurt has been around for quite awhile, and I’ve never found one that I’ve liked. Today, we have many more options, made primarily from coconut and/or almond milk. It is these yogurts that I set out to taste. Five out of the six options are available at large grocery stores like Whole Foods or Berkeley Bowl. The sixth, my favorite, is an artisanal yogurt made in San Francisco, and is only available at Bi-Rite, through Good Eggs, and at a couple of local coffee shops.\u003c/p>\n\u003cp>But even though I was able to pick a favorite, none of these yogurts really do the original much justice. Almost all of the yogurts had a strange texture, unappetizing color, and/or off flavor. My favorite yogurt only comes in strong floral or herbal flavors, which I also do not find particularly appealing. (Plus it is extraordinarily expensive.)\u003c/p>\n\u003cp>The moral of the story? The non-dairy yogurt market is ripe for innovation. I don’t doubt that there are creative dairy wizards in the Bay Area who could make a coconut or almond milk yogurt that would actually compete with the real stuff. I’ll try making my own, of course, but a convenient, affordable and tasty store-bought option should exist. So consider this a challenge, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>The results, from best to worse, below:\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_94661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94661\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/crunch-culture.jpg\" alt=\"Crunch Culture “Flower Child” yogurt.\" width=\"1920\" height=\"1384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-400x288.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-800x577.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1440x1038.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-1180x851.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/crunch-culture-320x231.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crunch Culture “Flower Child” yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">Crunch Culture Flower Child Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>This San Francisco-based company makes flavored yogurts, paired with flavored granola for single-serve breakfasts. Flavors are floral and herby — think lavender, basil, and lemon. Each yogurt is made with close to 100% organic ingredients and is high (14 grams per serving) in fat. But the key to this yogurt’s success is its blending of coconut and almond milk, which gives the yogurt a texture close to products made from cow’s milk. (From my limited experience, it seems that yogurts made entirely from almond milk need far too many stabilizers to thicken and coconut on its own needs to be watered down in order to cut its richness.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Crunch Culture is made in the thinner, “European” style, much like Strauss dairy yogurt. It is rich, pourable and creamy. Despite the presence of a number of stabilizers and thickeners (tapioca flour and agar agar in the yogurt and gellan gum and carrageenan in the almond milk), the yogurt is smooth. Crunch Culture’s cultures themselves are on the mild side, and the yogurt lacks any distinct tang. Still, the flavor of the almond and coconut is apparent, even behind the intense lavender notes in the “Flower Child” option. I would certainly eat this yogurt again, but would be happier if Crunch Culture added a “plain” flavor to their lineup and reduced or eliminated the sugar. (Almonds and coconut are naturally sweet. Why add sugar?) The only other drawback is the price — at close to $5 for a single serve container, Crunch Culture is outrageously expensive, even for a local, organic product.\u003c/p>\n\u003cfigure id=\"attachment_94659\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94659\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-dream-2.jpg\" alt=\"Coconut Dream yogurt. \" width=\"1920\" height=\"1414\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-dream-2-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Coconut Dream Plain Coconut Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Made by the folks who brought us Almond Dream yogurt and milk (see below), Coconut Dream is a decent attempt at coconut milk yogurt. It is not exactly good, but could be serviceable in a yogurt emergency, should you find yourself in such a catastrophe. The yogurt is fairly low in fat (4 grams per serving), despite the use of coconut cream to produce the yogurt base.\u003c/p>\n\u003cp>Coconut Dream is heavy on the stabilizers; it contains a potent blend of cornstarch, tapioca maltodextrin, pectin, locust bean gum, and tapioca fiber. The result: a strange, jello-like texture. To make up for all of those additives, the yogurt also contains 14 grams of sugar (yikes!) and what appears to be a lot of water. Because of that water, Coconut Dream doesn’t taste much like coconut at all — instead, it is much more akin to gelatinous, sweetened coconut water. There’s a little tang hiding in there, too, but it tastes of lemon rather than cultures. No matter, the watery blandness makes it easy to ignore any off flavors, making Coconut Dream the only other brand that I would consider eating again.\u003c/p>\n\u003cfigure id=\"attachment_94658\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94658\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/almond-dream.jpg\" alt=\"Almond Dream yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/almond-dream-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Almond Dream yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">Almond Dream Plain Almond Non-Dairy Yogurt\u003c/a>\u003c/h3>\n\u003cp>Fans of Almond Dream almond milk are likely the key market demographic for this yogurt. It is the milk in all its sweet, artificial almond glory, rendered in a gelatinous, starchy form. Unlike the milk, however, the Almond Dream yogurt comes in an unsettling puce color. It lacks both creaminess and that distinct yogurt-y tang.\u003c/p>\n\u003cfigure id=\"attachment_94664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94664\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg\" alt=\"So Delicious coconut milk yogurt. \" width=\"1920\" height=\"1424\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-400x297.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1440x1068.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-1180x875.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-768x570.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-coconut-3-320x237.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Coconut Milk\u003c/a>\u003c/h3>\n\u003cp>Out of all of the yogurts in the line-up, So Delicious makes the most vibrantly white product. There are no funky colors here. At 7 grams of fat per serving, the yogurt is on the richer, creamier side, and has the appearance of a silky smooth texture. But appearances can be deceiving — it is impossible to get past the starchy, grainy texture in each bite. In addition to the typical stabilizers, So Delicious also fortifies its yogurt with potassium and vitamin B, only upping the graininess. The labeling touts its wholesomeness, but its abundance of sugar (organic, natch) almost completely overpowers the slightly artificial coconut flavor.\u003c/p>\n\u003cfigure id=\"attachment_94663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94663\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/so-delicious-almond.jpg\" alt=\"So Delicious almond milk yogurt. \" width=\"1920\" height=\"1396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1440x1047.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-1180x858.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/so-delicious-almond-320x233.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">So Delicious almond milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">So Delicious Plain Cultured Almond Milk\u003c/a>\u003c/h3>\n\u003cp>So Delicious’ almond milk yogurt is worse. Like the Almond Dream yogurt, it comes in a sad shade of brown, with a shockingly firm texture. One could pass off the firmness as a stab at Greek-style yogurt, but it still is far from appealing. And, like its So Delicious counterpart, this almond milk yogurt is overpowered by starchiness. There isn’t much almond flavor present to make up for the awful texture; instead the yogurt manages to be sweet, sour and totally bland all at the same time.\u003c/p>\n\u003cfigure id=\"attachment_94660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/04/coconut-grove.jpg\" alt=\"Coconut Grove coconut milk yogurt. \" width=\"1920\" height=\"1418\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1440x1064.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-1180x871.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-768x567.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/04/coconut-grove-320x236.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coconut Grove coconut milk yogurt. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">Coconut Grove Organic Cultured Coconut Milk Plain\u003c/a>\u003c/h3>\n\u003cp>Surprisingly, the yogurt with the shortest ingredient list managed to be the worst in the line-up. Coconut Grove doesn’t add too much to its yogurt — tapioca, arrowroot, guar gum, and coconut sugar — but this mix just doesn’t work. Blame the coconut sugar; it has a bizarre musty flavor that translates to a totally funky yogurt. Plus it lends the yogurt itself that same awful brown color as the almond milk varieties. And once again, the yogurt is far too sour; it tastes of lemon juice and nothing like coconut.\u003c/p>\n\u003cp>The bottom line? If you can eat it, stick to yogurts made from cow, goat or sheep milk. Or else you’ll want to come to terms with spending money on the good stuff from Crunch Culture. That, or learn how to make your own. I’ll be doing the latter. Stay tuned.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://crunchculture.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Crunch Culture\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\" rel=\"noopener\">Bi-Rite\u003c/a> and \u003ca href=\"http://www.greenlid.com/\" target=\"_blank\" rel=\"noopener\">GreenLid\u003c/a> in San Francisco, \u003ca href=\"http://www.equatorcoffees.com/find\" target=\"_blank\" rel=\"noopener\">Equator Coffee in Mill Valley\u003c/a>, \u003ca href=\"http://www.woodlandsmarket.com/\" target=\"_blank\" rel=\"noopener\">Woodland Market\u003c/a> in Kentfield, and \u003ca href=\"https://www.goodeggs.com/welcome\" target=\"_blank\" rel=\"noopener\">Good Eggs\u003c/a> in the Greater Bay Area. $4.99 for 7 ounce package with granola. $6.49 for 16 ounce jar.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.berkeleybowl.com/\" target=\"_blank\" rel=\"noopener\">Berkeley Bowl\u003c/a>. $1.39 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastethedream.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Almond Dream Yogurt\u003c/strong>\u003c/a> is available at \u003ca href=\"http://www.wholefoodsmarket.com/\" target=\"_blank\" rel=\"noopener\">Whole Foods\u003c/a> and Berkeley Bowl. $1.69 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-coconut-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Coconut Milk\u003c/strong>\u003c/a> is available at Whole Foods, Berkeley Bowl, and Bi-Rite. $1.49 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://sodeliciousdairyfree.com/products/cultured-almond-milk/plain-cultured-almond-milk\" target=\"_blank\" rel=\"noopener\">\u003cstrong>So Delicious Almond Milk\u003c/strong>\u003c/a> is available at Whole Foods and Bi-Rite. $1.50 for 7 ounce container.\u003c/li>\n\u003cli>\u003ca href=\"http://www.coconutgroveyogurt.com/products/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Coconut Grove\u003c/strong>\u003c/a> is available at Whole Foods and Berkeley Bowl. $1.99 for 7 ounce container.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/94654/tasting-coconut-and-almond-milk-yogurts-have-room-for-improvement","authors":["5485"],"categories":["bayareabites_1245","bayareabites_10","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_9067","bayareabites_2397","bayareabites_3581","bayareabites_2890"],"featImg":"bayareabites_94662","label":"bayareabites"},"bayareabites_82933":{"type":"posts","id":"bayareabites_82933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82933","score":null,"sort":[1402344264000]},"guestAuthors":[],"slug":"give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream","title":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream","publishDate":1402344264,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how. ","status":"publish","parent":0,"modified":1449086999,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1890},"headData":{"title":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream | KQED","description":"Homemade coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Kate Williams will show you how. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream","datePublished":"2014-06-09T20:04:24.000Z","dateModified":"2015-12-02T20:09:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82933 http://blogs.kqed.org/bayareabites/?p=82933","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/06/09/give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream/","disqusTitle":"Give Yourself a Dairy-Free Treat This Summer with DIY Coconut Milk Ice Cream","path":"/bayareabites/82933/give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82940\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/scooping.jpg\" alt=\"Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\" width=\"1000\" height=\"679\" class=\"size-full wp-image-82940\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut milk makes for a wonderfully creamy dairy-free ice cream, but there are a few tricks to getting it right. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Sometimes recipe testing just doesn’t work out. Sometimes, it’s my fault—culinary errors or forgotten ingredients are common occurrences for even those of us who cook on a daily basis. Other times, the problem lies with equipment. Namely, my freezer. It always seems to work just fine until I need it to be properly cold for a recipe. As soon as I need to churn ice cream, the freezer door mysteriously pops open or the temperature won’t get quite cold enough to freeze anything other than water.\u003c/p>\n\u003cp>This was my weekend. My plan to develop a pair of coconut milk ice creams for those of us who cannot or chose not to eat dairy was seemed destined not to happen. I wanted to demonstrate that it’s possible to churn creamy, smooth, coconuty ice cream with or without eggs with little more effort than turning on the ice cream machine itself. It wasn’t until after the first batch was churned and chilling that the freezer stopped cooperating. So instead of a duo of frozen treats, one vegan and one definitely not, I have just one, egg-filled ice cream to show for myself. But it is darn good.\u003c/p>\n\u003cfigure id=\"attachment_82939\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ingredients.jpg\" alt=\"To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\" width=\"1000\" height=\"748\" class=\"size-full wp-image-82939\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To combat iciness in my coconut milk ice cream, use full-fat coconut milk, liquid sugar (honey), and egg yolks. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Many of the coconut milk ice creams on the internet call for little more than coconut milk, sugar, and maybe a little vanilla. I’ve tried making ice cream this way and it unfortunately doesn’t work very well. The coconut milk needs a little more help to keep from forming a solid block of ice in the freezer. While this creamy milk is certainly rich enough to take the place of heavy cream, it doesn’t behave in the same way. However, there are a couple easy tricks to help prevent icy woes. \u003c/p>\n\u003cp>First, substitute some of the granulated sugar with a liquid sweetener, such as honey, agave, or corn syrup. I am partial to the flavor of honey, so that’s my sweetener of choice. These particular sweeteners all contain relatively high amounts of glucose, which helps to interfere with water flowing through the ice cream base. If the water can’t move around, it can’t meet up with more freezing water molecules to form large ice crystals. Large ice crystals are the enemy, so it’s best to avoid them as much as possible. An ice cream flavored entirely with honey would lose any distinctive coconut or vanilla flavor, so I use half honey and half regular granulated cane sugar. \u003c/p>\n\u003cp>The second trick is to use egg yolks. The rich yellow yolks help give the ice cream a silky texture and their extra protein also helps to prevent ice crystals. This style of ice cream is often referred to as French style ice cream or custard ice cream. For flavoring, I like to use vanilla bean, but you could also use a vanilla extract, or go crazy by infusing herbs or spices into the coconut milk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But before you start anything, be sure to get your ice cream maker ready for use. I use a canister-style ice cream maker, which requires at least 24 hours of freezing time before churning. If you love homemade ice cream, consider storing the canister in the freezer so that it will always be ready to use. You’ll also want to set up an ice bath before beginning to cook the custard. To do so, fill a large bowl with ice and add enough cold water so that the ice just begins to slosh around. Fit a smaller bowl in the ice and set a fine mesh strainer over the smaller bowl.\u003c/p>\n\u003cfigure id=\"attachment_82942\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/vanilla-2.jpg\" alt=\"To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\" width=\"1000\" height=\"617\" class=\"size-full wp-image-82942\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To get the most out of the vanilla beans, use both the seeds and the pods themselves, adding them both to the coconut milk and honey mixture. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now combine two cans of full-fat coconut milk (you need the fat for texture and flavor), the honey, and kosher salt in a medium saucepan. Slice the vanilla bean in half lengthwise and use a paring knife to scrape out the seeds from inside the pod. Add both the seeds and the empty pods to the saucepan with the coconut milk. The pods will help amp up the vanilla flavor; you’ll remove them before churning.\u003c/p>\n\u003cp>Heat the coconut milk mixture over medium heat until it begins to simmer. Stir frequently with a rubber spatula to dissolve the honey and evenly distribute the vanilla beans. You don’t want to bring the mixture to a full boil, though, because the coconut milk can easily scorch. Once the mixture is hot, lower the heat as low as it will go.\u003c/p>\n\u003cp>While the coconut mixture is heating, whisk the egg yolks with the granulated sugar until the sugar dissolves. You’ll have to whisk pretty aggressively. \u003c/p>\n\u003cfigure id=\"attachment_82941\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/tempering-egg-yolks.jpg\" alt=\"To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\" width=\"700\" height=\"933\" class=\"size-full wp-image-82941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">To temper egg yolks, whisk about 1/2 cup of the hot coconut mixture into the egg yolks and sugar. Whisk constantly to avoid curdling while heating the eggs. Photos: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>To add the yolk mixture to the coconut mixture without curdling the eggs, you’ll need to first temper the egg yolks. This means that you’ll gradually whisk in some of the hot coconut mixture into the eggs to warm them up. Once the eggs are warm, you should safely be able to whisk them into the rest of the coconut mixture without ending up with bits of scrambled egg in the custard. It’s easiest to do this if you support the bowl containing the egg yolks with a towel wrapped around the bottom in a ring. The towel will keep the bowl from spinning around as you whisk in the hot coconut milk.\u003c/p>\n\u003cfigure id=\"attachment_82935\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/coating-the-back-of-the-spoon.jpg\" alt=\"You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\" width=\"1000\" height=\"723\" class=\"size-full wp-image-82935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">You’ll know the custard is ready when it reaches 180 degrees and evenly coats the back of a spoon. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Add the tempered eggs to the saucepan, whisking constantly. Raise the temperature under the pot to about medium low, and cook the mixture until it thickens. You’ll want to continue to whisk the mixture as it cooks, making sure to get the whisk in all of the corners of the pot. The target temperature for the custard is 180 degrees, but you can also check to see if it is ready by dipping in a spoon. Once the custard has sufficiently thickened, it will smoothly coat the back of the spoon. \u003c/p>\n\u003cp>Immediately remove the custard from the heat and pour it through the fine mesh strainer into the small bowl in the ice bath. Use a spatula to press the custard through the strainer. Any rouge bits of egg will be left behind, as will the vanilla bean pods. \u003c/p>\n\u003cfigure id=\"attachment_82936\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cooling-custard.jpg\" alt=\"Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\" width=\"1000\" height=\"695\" class=\"size-full wp-image-82936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rapidly cool the strained custard in an ice bath to halt cooking before transferring it to the fridge to chill completely. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Now let the custard chill in the ice bath until it has cooled to room temperature. Transfer it to a 4-cup storage container and move it to the refrigerator. You’ll need to let the custard continue to chill for a few hours until it is very cold. The colder the custard is when it goes into the ice cream maker, the faster it will churn, and the less icy its final texture will be. You can also refrigerate the custard overnight if you’d like.\u003c/p>\n\u003cp>Once the custard is chilled, it’s time to churn. Most canister style ice cream makers take 25-30 minutes to churn ice cream; compressor and self-refrigerating models are faster. No matter what type of ice cream maker you use, you’ll know the ice cream is fully churned when it has thickened to the consistency of soft serve ice cream.\u003c/p>\n\u003cfigure id=\"attachment_82937\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/covering-with-parchment.jpg\" alt=\"Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\" width=\"1000\" height=\"628\" class=\"size-full wp-image-82937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freeze the churned ice cream in a metal container to drop its temperature quickly. Cover the top of the ice cream with parchment paper to seal out any unwanted flavors from the freezer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Transfer the churned ice cream to a metal container. Metal containers work better than glass or plastic because they freeze very quickly and help keep the ice cream as cold as possible. I like to use a metal bread pan. Cover the ice cream with a layer of parchment paper, pressing it down flush with the surface of the ice cream. Wrap the container with plastic wrap and place the whole thing in the freezer. Let the ice cream freeze until solid, another 4 to 6 hours.\u003c/p>\n\u003cp>Finally after all that waiting, it’s ice cream time.\u003c/p>\n\u003cfigure id=\"attachment_82938\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/finished-ice-cream-2.jpg\" alt=\"Coconut Milk Ice Cream. Photo: Kate Williams\" width=\"700\" height=\"970\" class=\"size-full wp-image-82938\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Coconut Milk Ice Cream. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Coconut Milk Ice Cream\u003c/h3>\n\u003cp>\u003cem>Makes about 4 cups\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> If you are using a frozen canister-style ice cream maker, be sure to freeze the canister at least 24 hours in advance to ensure that it is cold enough to churn the ice cream.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>2 (13.5 ounce) cans full-fat coconut milk\u003c/li>\n\u003cli>1/4 cup honey\u003c/li>\n\u003cli>1/4 teaspoon kosher salt\u003c/li>\n\u003cli>1 vanilla bean\u003c/li>\n\u003cli>3 egg yolks\u003c/li>\n\u003cli>1/4 cup organic granulated cane sugar\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>Equipment:\u003c/strong>\n\u003cli>Mixing bowls\u003c/li>\n\u003cli>Fine mesh strainer\u003c/li>\n\u003cli>Saucepan\u003c/li>\n\u003cli>Whisk\u003c/li>\n\u003cli>Rubber spatula\u003c/li>\n\u003cli>Instant-read thermometer (optional)\u003c/li>\n\u003cli>Ice cream maker\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Prepare an ice bath by filling a large bowl with ice. Add cold water to cover the ice. Nestle a smaller bowl inside the ice water and place a fine mesh strainer over the smaller bowl.\u003c/li>\n\u003cli>Combine coconut milk, honey, and salt in a heavy-bottomed medium saucepan. Split the vanilla bean in half using a pairing knife and scrape seeds into the saucepan. Place both halves of the vanilla bean into the saucepan. Bring the mixture to a simmer over medium heat and cook, stirring frequently, until the honey has dissolved.\u003c/li>\n\u003cli>Meanwhile, whisk egg yolks and sugar together in a medium bowl. Once the coconut milk mixture has come to a simmer, ladle about 1/2 of the hot milk into the yolk mixture while whisking constantly. Continue to whisk until the egg mixture is uniform.\u003c/li>\n\u003cli>Reduce the heat under the coconut milk mixture to medium-low. Whisk the hot egg yolks into the remaining coconut milk mixture on the stove and return the mixture to a simmer. Continue to cook until the mixture reaches 180 degrees and is thick enough to coat the back of a spoon, 2 to 3 minutes. Immediately pour the custard through the prepared fine mesh strainer into the bowl set in the ice bath. Press custard through the strainer using a spatula.\u003c/li>\n\u003cli>Let the custard cool to room temperature in the ice bath before transferring it to a storage container. Refrigerate until the custard is chilled, at least 4 to 6 hours.\u003c/li>\n\u003cli>Once the custard is chilled, freeze the mixture in an ice cream maker following the manufacturer’s directions. Transfer the churned ice cream to a metal pan, cover with parchment paper and plastic wrap, and freeze until solid, 4 to 6 hours. Serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82933/give-yourself-a-dairy-free-treat-this-summer-with-diy-coconut-milk-ice-cream","authors":["5485"],"categories":["bayareabites_1653","bayareabites_2638","bayareabites_12"],"tags":["bayareabites_2700","bayareabites_13441","bayareabites_2397","bayareabites_312"],"featImg":"bayareabites_82944","label":"bayareabites"},"bayareabites_5298":{"type":"posts","id":"bayareabites_5298","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5298","score":null,"sort":[1247926679000]},"guestAuthors":[],"slug":"no-wheat-no-dairy-no-problem","title":"No wheat, no dairy, no problem","publishDate":1247926679,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n","blocks":[],"excerpt":"Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I decided right then that I wasn't going to live the rest of my life without the foods I love.\" ","status":"publish","parent":0,"modified":1247883500,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":826},"headData":{"title":"No wheat, no dairy, no problem | KQED","description":"Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover burst into tears after her first trip to the supermarket. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. "I decided right then that I wasn't going to live the rest of my life without the foods I love." ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"No wheat, no dairy, no problem","datePublished":"2009-07-18T14:17:59.000Z","dateModified":"2009-07-18T02:18:20.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5298 http://blogs.kqed.org/bayareabites/?p=5298","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/18/no-wheat-no-dairy-no-problem/","disqusTitle":"No wheat, no dairy, no problem","path":"/bayareabites/5298/no-wheat-no-dairy-no-problem","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/nowheatnoproblem300.jpg\" alt=\"no wheat, no dairy, no problem\" title=\"no wheat no dairy no problem\" width=\"300\" height=\"457\" class=\"alignleft size-full wp-image-5312\">\u003c/a>Diagnosed seven years ago with allergies to wheat and dairy, Lauren Hoover was thrilled. Finally, she had a reason for the stomachaches and congestion that had plagued her for decades. All she had to do was cut every last bit of wheat and dairy out of her diet. How hard could it be, especially for a smart foodie and trained chef? \u003c/p>\n\u003cp>\"I didn't think I ate a lot of processed food, but the first time I went to the supermarket after my diagnosis, I stood outside in the parking lot and cried,\" Hoover relates. Everything, it seemed, had some sneaky remnant of wheat or dairy in it. \"I thought, what am going to eat, besides chicken, fish, fruit and vegetables? I decided right then that I wasn't going to live the rest of my life without the foods I love.\" \u003c/p>\n\u003cp>As a professional pastry chef trained at the California Culinary Academy, Hoover was better equipped than most to start tinkering with her favorite recipes. Having worked at numerous high-end hotels, resorts, and restaurants including San Francisco's La Folie, she didn't want to ditch her pot pies and chocolate cakes for quinoa and sprouts. Instead, she wanted her meals to be healthy but normal-- the sort of thing anyone would be happy to eat, whether or not they had food sensitivities. \u003c/p>\n\u003cp>What began out of necessity turned into a mission. Returning to college to pursue a psychology degree, she had dreams of becoming a child-advocacy lawyer. In between classes, though, she kept baking, bringing wheat, dairy, and soon sugar-free treats to her study buddies. Friends clamored for her cupcakes and other goodies, and finally an enthusiastic friend insisted that she share her recipes in a cookbook. \u003c/p>\n\u003cp>\"This has become my legacy, the way I can help people who are suffering,\" says Hoover. The 150 sweet and savory recipes in her new book \u003ca href=\"http://www.nowheatnodairynoproblem.com\">No Wheat, No Dairy, No Problem\u003c/a> are the result of seven years' worth of experimenting, testing, and teaching. She'll be celebrating with a launch party on Saturday, July 18 at 3pm at Noe Valley's \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what are the must-haves for the wheat- and/or dairy-free kitchen? Since Hoover doesn't cook with refined sugar, agave nectar is high on her list, although she also likes date sugar, sucanat, and maple syrup for sweetening. \"Along with agave nectar, I'd say oat flour, olive or grapeseed oil, and some kind of milk substitute-- I like coconut and almond milks, but you can use rice or soy milk, too,\" she notes. \u003c/p>\n\u003cp>Making her book accessible, even to novice cooks outside the well-stocked environs of the Bay Area, was very important to Hoover. \"I'm not interested in using a lot of weird ingredients; I think people should be able to make these recipes whether or not they have a \u003ca href=\"http://www.rainbowgrocery.org\">Rainbow Grocery\u003c/a> down the street.\" \u003c/p>\n\u003cp> Accordingly, her recipes offer plenty of suggestions for substitutions, along with instructions for whipping up homemade basics like raw almond milk.\u003c/p>\n\u003cp>The back of the book also offers a crash course in supermarket label-reading, including a 4-page list of often-overlooked wheat and dairy derivatives, from whey protein to modified food starch. \u003c/p>\n\u003cp>Having seen too many food-sensitive friends give in to momentary brownie or pizza cravings only to suffer the consequences for days on end, Hoover promises that \"with this book, you can have everything you love without having to suffer.\" The hardest thing for her to leave behind? \"Triple-creme cheese, and yogurt,\" she sighs. \"But I know, for me, it's just not worth it.\" \u003c/p>\n\u003cp>\u003cstrong>Summer Fruit Crisp\u003c/strong>\u003c/p>\n\u003cp>\u003cem> Adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1440144680/kqedorg-20\">No Wheat, No Dairy, No Problem\u003c/a> by Lauren Hoover\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 6-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n3 pounds of stone fruit (nectarines, peaches, apricots, plums), washed, pitted, and cut into 1\" slices\u003cbr>\n½ cup agave nectar\u003cbr>\n1 teaspoon real vanilla extract\u003cbr>\n zest and juice of 1 lemon\u003cbr>\n1 teaspoon tapioca starch or 2 tablespoons oat or barley flour\u003c/p>\n\u003cp>\u003cstrong>Topping:\u003c/strong>\u003cbr>\n1 cup oat or barley flour, sifted\u003cbr>\n½ cup date sugar, maple sugar or sucanat\u003cbr>\n1 stick Earth Balance, cold or frozen, diced\u003cbr>\nzest of one lemon\u003cbr>\n1 teaspoon vanilla powder, optional\u003cbr>\n¼ teaspoon freshly grated nutmeg\u003cbr>\n¼ teaspoon ground cinnamon\u003cbr>\n½ cup chopped nuts (walnuts, pecans, almonds)\u003cbr>\n½ cup old fashioned rolled oats (not quick cooking)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 350 degrees. Toss fruit with filling ingredients and pour into a 9x12 glass baking dish or a 2-quart round soufflé dish. Set aside. \u003c/p>\n\u003cp>2. Put topping ingredients into a food processor with the 's' blade, and pulse until it is until it is crumbly and the size of cherries. (This can also be done with a pastry cutter in a bowl.) \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Pour topping evenly over fruit and bake for approximately 30 minutes, until the topping is golden brown and fruit is bubbling. Let cool for 1 hour before serving. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5298/no-wheat-no-dairy-no-problem","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_50","bayareabites_1245","bayareabites_12"],"tags":["bayareabites_2397","bayareabites_2398","bayareabites_2399","bayareabites_2400","bayareabites_2396"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? 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