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Dairy-free

Coconut Yogurt

TIME: 10 minutes (plus time to culture) SERVES: 1 PINT

Coconut yogurt is a satisfying treat if you have a lactose intolerance, or are trying to minimize carbs. It is very rich, so I recommend eating just a couple spoonfuls at a time—it makes a great probiotic-filled snack, or topping for Chocolate-Avocado Pudding.

*Unlike the effervescent coconut yogurt from New Earth Superfoods or GT Dave’s CocoYo, this is mild & creamy—similar to Greek yogurt.

INGREDIENTS

1 can full-fat coconut milk (I’ve found the “Classic” Native Forest brand produces a better result than the “Simple”—I assume this is due to the guar gum)
2 probiotic capsules (I use this one because it is available in the refrigerated section of my grocery store.) Avoid probiotic pills, because they need to be crushed instead of opened & emptied

METHOD

  1. If your coconut milk has separated, pour into a bowl and mix thoroughly until emulsified and creamy. This is easier at room temperature.

  2. Open the probiotic capsules, empty them into the coconut milk and stir thoroughly.

  3. Cover loosely with a small plate or clean dish towl, and let sit at room temperature in a warm, dark place for a few days, until slightly soured and thickened, stirring once or twice per day.

  4. Transfer to the fridge with a tight fitting lid to further thicken.

  5. After it has cooled, it will be incredibly thick and ready to eat! You can then add your favorite flavorings, or enjoy as is.

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