First things first, this isn't a sponsored post - I just really love the product. If I ever do sponsored posts in the future, though, they'll be for products like this!
This brand is called Harvest Moon (look at that beautiful packaging!), is all organic, and as far as I can tell it's currently only available in German and The Netherlands. I've heard great things about Coyo, based in Australia, but I'm not sure of other brands. I'm going to try making coconut yogurt at home, though, and I'll share the recipe here as soon as I can get it right - because even though I love this yogurt, I can't afford to buy it as much as I want to! There is certainly a coconut flavour, so if you hate coconut then I don't recommend this recipe. I don't find it overwhelming in the finished product, as it's already a little sour as it's a yogurt, and you also add lemon juice.
The method to make labneh is very simple, and you don't need any special equipment. You're essentially straining yogurt overnight to make a type of fresh cheese. It is easier if you have cheesecloth, but for the labneh pictured I used a thin tea towel and it worked just as well, with a little extra squeezing. My toppings clearly aren't vegan, with raw honey and bee pollen, but can easily be altered to suit you. I used this batch for a cream cheese icing with a carrot cake recipe that I'll be sharing soon, and I think it would be nice with a whole host of other treats - crusty bread, fruit, granola, and so on.
Coconut Yogurt Labneh
Makes just over one cup
125 grams full-fat coconut yogurt*
1/2 teaspoon sea salt
Juice of one lemon
Line a bowl with a double layer of cheesecloth or a fine woven tea towel.
Stir together the yogurt, salt and lemon juice. Pour the yogurt into the cheesecloth-lined bowl and wrap the cloth tightly around it, twisting at the top, and tie it firmly with a piece of string. Hang the yogurt over the bowl, or place the bundle into a sieve. Make sure there is enough room at the base of the bowl for any liquid that will collect there. You can give it a gentle squeeze at this point to remove some water, but stop if yogurt starts to come out the sides of the fabric.
Place the bundle, suspended over the bowl, into the refrigerator for 24-36 hours. The yogurt will lose excess water during the rest period. You can gently squeeze it a few more times to remove any remaining water during that time. Once the labneh is finished, it will have lost much of its liquid and will feel quite dry to the touch.
Place the finished labneh into a bowl, and mix it with a spoon to make it evenly creamy and smooth. Top it with the zest of a lemon, some raw honey, and bee pollen (or another liquid sweetener like maple syrup). Serve as is or keep it to make cream cheese frosting.
1. Try to find a brand that doesn't have more than 3-4 ingredients - coconut milk, a thickener (look for starches, not gums), and the culture. Some brands might add vanilla, but avoid sweetened varieties.