1 can coconut milk (chilled overnight)
2 cups Greek yogurt
¼ cup maple syrup
½ tsp vanilla extract
1 cup unsweetened shredded coconut
Heat oven to 325℉.
Line a baking sheet with parchment paper, set aside.
Open chilled coconut milk from the bottom of the can. Pour out the liquid (save and use for later).
Spoon the solid coconut cream into a bowl, and beat until thickened.
Put yogurt, maple syrup, and vanilla extract into another bowl and combine. Add the coconut cream and mix until fully combined.
Store in an airtight container and refrigerate.
Pour shredded coconut onto a baking sheet and bake for 3 to 5 minutes (watch carefully, it will cook quickly). Remove and let cool completely.
To serve, spoon yogurt into bowls and top with toasted coconut. This toasted Coconut Yogurt recipe will yield 4 to 6 servings.