Light Coconut Dessert
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- Small saucepan
INGREDIENTS
- 2 cups/500 milliliters plain yogurt
- 1½ tablespoons unflavored powdered gelatin
- ¾ cup/180 milliliters water
- ½ cup/60 grams erythritol or powdered sugar
- ¾ cup/60 grams unsweetened shredded coconut
- ⅛ teaspoon vanilla powder or ½ teaspoon vanilla extract
INSTRUCTIONS
- In a small saucepan, stir the gelatin into the water and let it sit for 10 minutes to bloom. Once bloomed, warm the mixture over low heat, stirring gently, until the gelatin dissolves completely. Do not let it boil.
- In a medium bowl, whisk the yogurt until smooth. Add the erythritol (or powdered sugar), shredded coconut, and vanilla. Whisk to combine.
- Slowly pour the warm gelatin mixture into the yogurt mixture, whisking constantly to keep the texture smooth. Once fully combined, divide the mixture evenly between individual dessert cups or silicone molds.
- Refrigerate for at least 3 hours, or until set. Serve chilled, topped with additional coconut or fresh fruit if desired.
FAQ
How can I make this coconut dessert vegan?
Substitute the dairy yogurt with a plant-based alternative such as coconut yogurt or almond yogurt. Be sure to choose a brand with no added sugars or flavors for best results. Replace gelatin with a vegan gelling agent like agar-agar powder. Use about 1 teaspoon of agar-agar powder dissolved in the same amount of water, then boiled briefly before mixing with the yogurt. The texture will be slightly firmer than gelatin-based versions but still smooth and satisfying. Use maple syrup or agave in place of erythritol if you prefer a natural sweetener.
Can I use Greek yogurt instead of regular yogurt?
You can use Greek yogurt in this coconut dessert, but it will result in a much thicker, creamier texture. Greek yogurt is more concentrated and contains less moisture than regular yogurt, so the final set may be firmer. If you prefer a lighter, more pudding-like consistency, consider thinning the Greek yogurt slightly with a tablespoon or two of milk or plant milk before combining it with the other ingredients. Keep in mind that Greek yogurt has a tangier taste, which can slightly alter the flavor profile of the coconut dessert.
Why didn’t my coconut dessert set properly?
The most likely issue is with the gelatin. Be sure the gelatin was fully bloomed in cold water and then completely dissolved over gentle heat—undissolved granules will prevent proper setting. Do not boil the gelatin, as high heat destroys its gelling ability. Also, adding the gelatin mixture to very cold yogurt too quickly can cause it to clump. Always pour it in slowly while whisking. Lastly, chilling time matters: allow at least 3 to 4 hours in the fridge, and check that your refrigerator is set to a cold enough temperature.
Can I make this coconut dessert ahead of time?
Yes, this coconut dessert is an excellent make-ahead option for gatherings. You can prepare it up to two days in advance and store it covered in the refrigerator until serving. If you’re using molds, you can unmold them right before serving, or serve directly in individual cups for ease. To enhance presentation, top with extra shredded coconut, toasted coconut chips, or fresh fruit like mango or berries. Just avoid garnishing too early, as some toppings can weep or soften overnight.
Is it possible to freeze this coconut dessert?
While technically you can freeze this coconut dessert, it’s not recommended. Freezing gelatin-based desserts can cause texture issues when thawed. The gelatin structure often breaks down, resulting in a weepy or rubbery consistency after defrosting. If you must freeze it, do so in a single, airtight container and thaw it slowly in the refrigerator overnight. Avoid freezing in individual molds unless you’re planning to serve them frozen like semifreddo. For best results, prepare the coconut dessert fresh and store it in the refrigerator for up to three days instead of freezing.
Can I flavor this coconut dessert with fruit puree or juice?
You can incorporate fruit puree or juice into this coconut dessert to add flavor and natural sweetness. Use about ¼ to ½ cup of fruit puree such as mango, passion fruit, or strawberry, and mix it with the yogurt before adding the dissolved gelatin. Make sure the puree is smooth and not overly watery to avoid affecting the dessert’s texture. If you’re using fruit juice, reduce the amount of added water slightly so the gelatin still sets correctly. Avoid acidic fruits like pineapple or kiwi unless they’re cooked first, as raw enzymes can prevent gelatin from setting.
How do I unmold the coconut dessert cleanly from silicone molds?
First ensure it’s fully set—refrigerate for at least 3 to 4 hours. Before unmolding, briefly dip the bottom of the mold in warm water for 5 to 10 seconds, being careful not to let water touch the dessert. This loosens the edges without melting the surface. Gently press around the edges to release the vacuum seal, then invert onto a plate and lift off the mold slowly. If it sticks, use a thin silicone spatula to help release the sides.
