Coconut Milk Yogurt For A Curry - Anyone Tried?

I'm wondering if this wil wind up being some kind of epic fail.

I bought a plain cocunut milk yogurt thinking I could try it to make some kind of Indian inspired curry of some sort. I'm not looking for recipes, I'm just wondering if this is going to turn out into some weird, separated, curdled, mess. I'm familiar with making Indian curries with yogurt, so, I'm wondering if anyone has tried the same thing, or tried cooking with coconut milk yogurt for something similar?

Haven't tried it but looking forward to hearing your results. It sounds like it should be wonderful. I use coconut milk in a lot of southern Indian dishes, and it hasn't behaved any differently from regular milk, so this sounds like it should be okay.

Let us know.

It sounds like an interesting experiment. In an Indian curry, yogurt can serve several purposes:
1) Marinade. The acidity can tenderize meat (sometimes to excess), but also helps deliver flavors to the flesh. Will a coconut yogurt behave the same?
2) Thickener. This may depend on what coagulates coconut yogurt, and whether it holds up to heat. As a first experiment, I might suggest adding the coconut yogurt after removing the dish from the heat
3) Souring agent. Julie Sahni's "Classic Indian Cooking" stresses how important sour flavors are to Indian food, whether from tomatoes (and many other fruits, often dried), tamarind, yogurt or the occasional vinegar. Is coconut yogurt as tart as dairy?

I just tried coconut yogurt for the first time, and I have to say I was not impressed. Strange gelatinous mouthfeel, funky almost-chemical flavor, just not a pleasant experience. I'm curious to hear how your experiment turned out...

mamagotcha wrote:I just tried coconut yogurt for the first time, and I have to say I was not impressed. Strange gelatinous mouthfeel, funky almost-chemical flavor, just not a pleasant experience. I'm curious to hear how your experiment turned out...

This is exactly why I posted this question. I bought the plain on a whim, and also bought some vanilla flavored. I cracked the vanilla flavored, and while I liked it well enough, I did notice that there were obviously some thickeners, and / or stabilizers - it definitely wasn't regular, creamy, premium yogurty. After that, I started wondering about my plans with the plain stuff. I'll maybe use half of it for a teeny batch of some curry for testing purposes, and then use the other half for a raita.