Ingredients
1 large Fresh coconut
Cashews – 2 tbsp (you can add more for creamier curd)
Water – 2 cups (for blending)
Sweetener (jaggery/maple syrup/monk fruit) – 3–4 tbsp (adjust to taste)
Sea salt – a pinch
Vanilla extract – ½ tsp
Roasted almonds (chopped) – 2 tbsp
For blue extract:
Dried aparajita (butterfly pea) flowers (Clitoria ternatea) – 12-15 flowers
Water – ¼ cup
For coating:
Dark chocolate (melted) – 1 cup
Coconut oil – 1/2 tbsp
Instructions
Blend fresh coconut with a few cashews and water to make a thick coconut milk.
Let it set like regular curd to form coconut yogurt.
Transfer the set yogurt into a cloth or a Greek curd maker and hang it to remove excess water, forming thick hung curd.
Blend hung curd slightly again for creamiest hung curd.
Gently heat dried aparajita flowers with a little water on low flame to make a strong blue extract. Let it cool.
In a bowl, combine the prepared hung curd, sweetener of your choice, a pinch of sea salt, vanilla extract, roasted almonds, and the blue extract. Mix well.
Shape the mixture into rounds, insert wooden sticks, cover, and place in the freezer until fully set.
Once frozen, dip the pops into melted chocolate. Let it set.
Your coconut yogurt ice cream is ready!
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