Homemade Coconut Yogurt
Coconut yogurt is a massive trend right now because so many people are avoiding dairy, but are still seeking the gut-healing benefits of probiotic-rich foods. If you’re hooked on buying jars of thick, custard-style co yo from the coconut cult or the like, then this simple fermented recipe might save you major money in the long run. My favorite way to enjoy coconut yogurt is a few scoops in a bowl with cinnamon roasted butternut squash, nut butter and grainless granola. I call it dessert. Yum.
5 minutes hands on
18-24 hours hands off
2 cans coconut cream
2 teaspoons cassava flour
1 teaspoon vanilla bean powder
2-3 probiotic capsules (prebiotic free)*
*The probiotics MUST be prebiotic free or the fermentation will not happen properly.
1. Sterilize two glass jars and lids. Set aside.
2. Place cans of coconut cream in a bowl. Whisk in cassava. Open probiotic capsules and dump the inside powder into the bowl and stir well. Add the vanilla bean powder. Pour into sterilized jars and allow to sit in a turned off oven, with the oven light on, for 12-18 hours.
3. Remove from oven and allow to set in fridge, about 6+ hours.
Number of servings: 13
1 serving (1/4 cup): 180 calories, 18g fat