A Super Easy & Tasty Coconut Yogurt Recipe
Waking up has never been easier since I discovered this recipe for homemade coconut yogurt. Yogurt is a quick way to get in a nutritious breakfast when you are on the go. It also offers a creamy, soothing alternative to heavy meals ~ giving your belly a break and a time to realign itself. Yogurt made with cow's milk is no bueno to those folks with milk allergies or who are lactose intolerant. Made from coconut milk, coconut yogurt is delicious and healthy alternative to dairy based yogurts. In addition to being dairy free, coconut yogurt is also jammed with gut happy probiotics, vitamins and minerals to put a little pep in that step. Yogurt can be unnecessarily expensive. My pal Nicole was in town last week and inspired me to make my own batch. It was cheap, SO easy and really yummy! Waking up never tasted so good!Ingredients: - 1 capsule probiotic (I like Ultimate Flora Probiotic) - 1 can (full fat) coconut yogurt - 1 glass jar with a tight fitting lid
Directions: 1. Refrigerate your coconut milk (again, the fat full kind). Chilling for a few hours before opening will promote a creamier, thicker yogurt. The cream will float to the top and the water will float to the bottom. 2. Take the cream only (leave the water at the base of the can - not gonna use in this recipe) and add the cream to your glass jar with the contents (open the capsule and use powder inside) of one probiotic capsule. Mix the two together. Seal jar tightly with lid. 3. Time to incubate and create! Put the sealed jar of yogurt in the oven, close oven door and put the light on. (Make sure nobody turns on the oven during this time!) 4. Leave your coconut yogurt to sit for 24 hours. (I know, not refrigerated...but this is totally cool and how the big guys make yogurt too!!) 5. Once 24 hours have passed, remove from oven. Open. Stir. Refrigerate. 6. Serve with fresh fruit, honey and a spoonful of bee pollen (like I did) or with any of your favorite, healthy toppings.