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Desserts

Homemade Coconut Milk Yogurt

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Ingredients
  • 2 x 400mL cans of full fat coconut milk
  • 30 billion CFU probiotic capsules*
  • Optional: 1 tsp pure vanilla extract
  • 2 tbsp real maple syrup
Instructions
  1. Refrigerate coconut milk cans overnight to allow time for the cream to separate from the coconut water.
  2. Scoop coconut cream from can and place in a clean bowl. Let warm up to room temperature to make it easier to mix in the probiotics.
  3. Crack open each probiotic for a total of 30 billion bacteria into the coconut cream and combine.
  4. Cover bowl with plastic wrap and store overnight or for 12 hours in a warm environment like inside your oven. Remember it's in there and do not use your oven!
  5. The next day, mix the yogurt with a spoon, it should be nice and creamy and smell tangy/sour just like yogurt. If it smells funky or the colour is off, discard the yogurt.
  6. Place in a clean jar and refrigerate for up to 7-10 days.
  7. If using, the vanilla and maple syrup can be added after 12 hours.
Notes

*If you can't find capsules that are 30 billion. You can use 3 x 10 billion capsules.

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