Maple-Lime Greek Yogurt with Mango and Coconut

Steps

1. Wash a heavy pot, whisk, thermometer, a lidded container, a fine sieve and cheesecloth in hot soapy water, rinse well and sanitize with boiling water.
2. Pour the skim milk into the pot and heat over medium, stirring often, to 180°F (82°C). Hold it between 180°F and 185°F (82–85°C) for 10–20 minutes, stirring so it doesn't scorch.
3. Take the pot off the heat and cool the milk to 108–112°F (42–44°C), setting the pot in a sink of cold water to speed it up, about 20 minutes.
4. In a small bowl, whisk the Greek yogurt starter with a ladle of the warm milk until smooth, then stir this starter mixture back into the pot.
5. Pour into the clean container, cover and incubate at 108–112°F (42–44°C) for 6–8 hours, in an oven with only the light on or an insulated cooler with warm water, until set and gently tangy.
6. Refrigerate the yogurt right away at 40°F (4°C) or below for at least 1 hour.
7. Line the sieve with cheesecloth over a bowl, spoon in the chilled yogurt, cover and strain in the refrigerator for 2–3 hours, until thick.
8. While the yogurt strains, wash and dry the pot, then toast the shredded coconut in it over medium-low heat, stirring, for 3–4 minutes until golden; tip onto a plate to cool.
9. Whisk the maple syrup and lime juice into the strained yogurt until smooth and glossy.
10. Spoon half the maple-lime yogurt into 4 glasses, add half the mango, then the remaining yogurt and the remaining mango. Top with the toasted coconut and mint and serve cold. Keep leftover plain strained yogurt covered in the fridge up to 1 week.