Home made Coconut YogurtJennifer
Home made Coconut Yogurt
A quick, easy breakfast when dealing with celiac disease, an egg allergy, AND without dairy isn’t always easy. The days of grabbing a yogurt gone forever. Right? Wrong! Make your own!! Let’s make a coconut yogurt that is far better for you than the dairy version. It has a few steps, but when finished you have breakfast or snacks for days. I like to pair mine with some fresh antioxidant berries, some antiinflammatory cinnamon, and beautiful antifungal and so-good-for-you manuka honey. Makes a quick delicious treat that’s nutritious and loaded with good bacteria for a happy gut.
What you need:
- 2 cans coconut milk, prefer without GUMS, chilled overnight in fridge
- 2 probiotic capsules, make sure they are dairy free
- 1 tsp maple syrup
- Glass jars with lids, for storing
- Sterilize the jars: Run the jars through the dishwasher and let cool.
- Take refrigerated coconut milk out of fridge. Scoop only the thick coconut milk (solid part) and place into a large bowl, adding only 1 tbsp of the liquid. Add the probiotics by twisting open the probiotic capsule and pour the powdery contents over the mixture (discard the capsule’s casing). Whisk to combine.
- Add the sugar or maple syrup. Whisk together well.
- Pour into jar(s) and screw on the lid(s). Allow to set for 24 – 48 hours in a warm place. Can place into the oven while it’s off and turn the oven light on to keep the environment warm. Let sit there undisturbed. Or you can use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
- Place yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. The yogurt may separate with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine.
- Keep coconut yogurt refrigerated and use within 1 week.
If the yogurt develops a pink or grey discoloration on its surface, that means it has spoiled and should not be eaten.