Mmmm, coconut AND yogurt?! Count me in! This recipe was so simple and SO delicious! It’s even toddler approved! Now that’s saying something! If your’e anything like me, when you want to find a recipe, you want to find a recipe like now. So, I’ll save you the miles of scrolling down the page to find it! Thank me later 😉
HERE’S WHAT YOU NEED:
Can of coconut milk (I like Thai Kitchen Organic Coconut Milk. You can find this in the asian section of the grocery store. Use a can of coconut milk, not the refrigerated kind in a carton!)
Probiotics (of your choice. Make sure it doesn’t contain prebiotics, as some probiotics do)
Cheescloth
AND HERE’S THE HOW-TO:
Place your coconut milk in a glass jar or bowl. *Note: I prefer to place my coconut milk in the fridge the night before I make the yogurt. This causes the liquid and the fat to separate, leaving you with a really creamy, fatty layer of coconut milk on top that is easily scooped out. I place my fat layer in the glass jar/bowl & store the liquid in the fridge or freezer for smoothies. You can certainly use the entire can of coconut milk if you prefer, though!
Put in your probiotics (break open & empty about 2 capsules of probiotics)
Cover with your cheesecloth for 24-28 hours. Place a rubber band around the jar or bowl to keep your cheesecloth on tight. Refrigerate afterwards to thicken it up. For an even thicker/creamier yogurt, try using 2 cheesecloths.
That’s it, guys. Seriously. How easy, right?! You can eat it plain, add honey, add fruit (Pictured above, I made a coconut yogurt parfait with dried organic cereal, fresh raspberries and strawberries, garnished with chia seeds!)
*Your yogurt should taste tangy, but not rotten.
I hope you enjoy your yogurt! Let me know what kind of recipes you make up! Possibilities are endless!
Blessings, Ashley xoxo
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