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
  

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1. Sterilize the jars: Run the jars through the dishwasher and let cool.
2. 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.
3. Add the sugar or maple syrup. Whisk together well.
4. 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.
5. 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.
6. Keep coconut yogurt refrigerated and use within 1 week.

Please note:
If the yogurt develops a pink or grey discoloration on its surface, that means it has spoiled and should not be eaten.