Salted Caramel Yogurt with Bee Pollen
- Servings: 6-8 people.
- 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
- 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.
- 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.
- Refrigerate overnight or until very cold.
- Freeze in an ice cream maker according to the manufacturers instructions.
- When frozen, scoop into a chilled container, drizzle with honey , and sprinkle with bee pollen. Freeze for several hours, until solid.
- Let sit on the counter for 5-10 minutes before scooping.
A big shoutout to thekitchenmccabe.com for this great recipe!