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I love there store bought coconut flavoured yogurts. I usually make my own but i cant find any type of coconut aromas around (even synthetics). Is there some way to do some similar yogurts? I use powdered milk, whey and casein in my yogurts so the only missing ingredient is the aroma.

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How difficult exactly is it for you to get coconut-flavored things? A lot of extracts can be ordered online, and then there's shredded/grated dried coconut, fresh coconut, coconut milk, and so on. You're not going to have much luck creating coconut flavor without coconut. –  Jefromi Feb 27 '13 at 15:46
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3 Answers

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There are two choices when flavoring yogurt: while you are making it and after it is made. If you want to make a batch of yogurt and choose your flavors later you may enjoy adding coconut extract (or other extracts) after the fact. However, if you are set on a single flavor (as your question implies) you will get better results adding a flavoring oil, the chemistry of oils vs. alcohol seem to react differently. Check out the "Mr. Yogurt" link, he has done some experimenting that will help you along.

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Do you really need a synthetic flavour? If not, why don't you simply add grated coconut or coconut milk to your yoghurt?

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because usually the bacteria seems to make everything you put in the yogurt taste strange. –  kefir Feb 27 '13 at 18:35
    
I've actually never tried to make coconut yoghurt, but have not had any problems at all with any other flavour I've added. BTW, why are you not simply using milk to make yoghurt instead of milkpowder, whey and casein? Perhaps the preprocessing of your ingredients cause some kind of "mismatch" with added flavours. –  Tor-Einar Jarnbjo Feb 27 '13 at 22:47
    
its not made just from powdered stuff, but it is added webs.hogent.be/~fboc691/artikel14.pdf –  kefir Mar 1 '13 at 3:40
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Use coconut milk powder. It is very fine and dissolves easy and tastes great, better than artificial essence. Also it is pure white and does not alter the texture or color. I found it in an Indian store, what a find. I also use it in coconut custard pies dissolved in regular milk instead of the canned coconut milk, and to change basic cake recipes into coconut cake.

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Welcome to the site! I've edited your answer (and your previous one) - we like to have things clearly written, so it's easier for everyone to read. –  Jefromi Mar 6 '13 at 0:13
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