How to: Make Coconut Yogurt
Coconut yogurt is seriously the best base for a breakfast bowl (throw on all the fruit + granola). This stuff has healthy fats, probiotics for aided digestion, and a neutral, naturally sweet flavor.
Yield: 8 servings
- 1 can full fat coconut milk*
- 2 probiotic capsules**
Shake canned coconut milk super well, open and carefully pour into a clean jar.
Split the probiotic capsules over the jar and empty contents into the coconut milk.
Stir with a wooden spatula until probiotics are evenly dispersed through the liquid.
Cover the jar with a cloth and secure with a rubber band or string. Let rest in warm, dark space for 36-48 hours—or until coconut yogurt is thick and creamy.
Cover with a lid and transfer to refrigerator. Chill until very thick. Store in refrigerator and use within a week.
*Different coconut milk brands will react differently with this recipe. I find that Whole Foods 365 brand works great along with Sprouts Farmer's Market brand. Be sure coconut milk is full fat (not lite).
**Look for a high-quality refrigerated probiotic capsule. This can be found in the chilled vitamins section of most health-foods store. I use Solgar - Probi 20 Billion.
Nutrition information is a rough estimate of 1/8 of the entire recipe.
Serving: 1g | Calories: 78kcal | Carbohydrates: 2.7g | Protein: 0.7g | Fat: 6.8g | Saturated Fat: 4.8g | Sodium: 21mg | Sugar: 1.4g