Directions

• Step 1
  Line a strainer with a coffee filter, using it as a sieve. (If you don't have a paper coffee filter, you can line a colander with paper towels). Spoon yogurt into coffee filter. Place strainer over a bowl so yogurt can drain. Make sure there is at least an inch between the bottom of the strainer and the bottom of the bowl.
• Step 2
  Cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Carefully remove homemade yogurt cheese from paper. Please note that the longer the yogurt drains, the thicker it becomes.
• Step 3
  Drain apricots. Reserve juice in a clear measuring cup. Set aside apricots. If apricot juice does not measure up to 1 cup, add enough water to equal 1 cup.
• Step 4
  Pour apricot juice into a heavy 1-quart saucepan. Sprinkle gelatin over top. Let sit and soften for 5 minutes.
• Step 5
  Over medium heat, stir constantly to dissolve gelatin. Do not allow mixture to boil. Remove from heat. Cool for 5 minutes.
• Step 6
  Purée apricots, coconut, almond extract, vanilla extract, and gelatin in blender until smooth.
• Step 7
  Place yogurt cheese in a large bowl. Gradually whisk in the apricot purée. Pour into four individual dessert dishes. Refrigerate until firm, at least 60 minutes, before serving.