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Salted Caramel Yogurt with Bee Pollen

Information

  • Servings: 6-8 people.

Ingredients

  • 1 tablespoon Tapioca or Arrowroot Starch
  • 1½ cans (about 2¼ cups) Coconut Milk (full-fat)
  • 2 tablespoons Dried Chamomile Flowers
  • 3 cups Plain Greek-style Yogurt (use coconut yogurt to keep it dairy free)
  • 2 teaspoons Vanilla
  • 1 teaspoon Vodka (optional - keeps it from being icy)
  • ½ cup honey + 1-2 tablespoons (plus more for drizzling)
  • ¾ teaspoon Sea Salt
  • Juice of ½ a Lemon
  • 1-2 teaspoons Bee Pollen

Directions

  1. Place the tapioca starch in a saucepan and whisk in ¼ cup of the coconut milk until mixture is smooth. Add the remaining coconut milk and bring just to a boil, whisking occasionally. Remove from the heat. Stir in the chamomile flowers and cover pan with a lid. Let steep for 10 minutes.
  2. When done steeping, strain the mixture into a large bowl, pressing on flowers to extract as much flavor as possible. Discard flowers. Add the yogurt, vanilla, vodka, honey (start with ½ cup and add more to taste), salt, and lemon juice to the chamomile-infused coconut milk and stir until smooth.
  3. Refrigerate overnight or until very cold.
  4. Freeze in an ice cream maker according to the manufacturers instructions.
  5. When frozen, scoop into a chilled container, drizzle with honey , and sprinkle with bee pollen. Freeze for several hours, until solid.
  6. Let sit on the counter for 5-10 minutes before scooping.
 

Notes

A big shoutout to thekitchenmccabe.com for this great recipe!

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