Delicious HomeMade Coconut Yogurt DIY

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This delicious homemade Coconut Yogurt DIY recipe is simple and perfect. If you are dairy-free, on a detox, or just looking for a simple slow-food recipe to try, give it a whirl. I put it on granola, muesli or eat it alone with berries. You can use it to make a yogurt sauce, dressing or add it to smoothies. It also makes an incredible dip for fruit. Your friends will be so impressed. I enjoy making homeade dairy yogurt, and have my kombucha brewing most of the time, but if you want the benefits of yogurt without the milk, go for this delicious homemade coconut yogurt DIY

reshare from www.drmillie.com

Ingredients:

What you’ll need for 2-4 servings:

  • 1 can 13.5 oz full fat coconut milk

  • 1 tablet of probiotic to use as your starter (crush between 2 spoons or with a mallet) - you can use most any brand with lactobacillus strains but I use this one from Nutrametrix

  • 3 Tablespoons of Organic Flaked Coconut (optional for texture)

  • Other optional flavorings: pure vanilla bean, cinnamon, dark cacao nibs or powder

  • A Mason jar that’s big enough to hold the contents of the can of coconut

  • A vacant oven for 24 hours (with a light)

Directions:

Step 1: Sterilize the jar (two methods)

  • Sterilize the glass first by boiling it in water for 10 minutes

  • Sterilize the glass jar by putting it in the cold oven until it heats up to 350 degrees – this way you have to cool your oven before putting the yogurt mixture in.

Step 2: For Added thicknesss refridgerate the can of coconut milk

Be sure to use full-fat canned coconut milk. Native Forest is organic and BPA-free in the linings of their cans, so I recommend it. For thicker texture, refrigerate the can (unshaken) for 3 hours so that the cream rises to the top. Use the cream only for “Greek-Style Yogurt” (extra thick = extra calorie = extra richness). Use the remaining water in a smoothie, in this case.

I use the whole can of coconut milk. It’s runnier but that’s ok.  This way you get the full serving of yogurt this recipe states.

Step 3: Blend the 3 Ingredients

So simple as there are only 2 - 3 ingredients.  Place the coconut milk, or just the cream if you choose, as well as the coconut flakes into the sterilized glass jar with either the tablespoon of powder from the crushed probiotic tablet. Then mix it up with a wooden or metal spoon.

If you’re flavoring the yogurt, it could change the consistency so I recommend trying it once without flavorings first.

Step 4: Wait.

Put the sealed jar of yogurt in the oven with the light on. DO NOT TURN THE OVEN ON. Just close the oven door and turn on the oven light. Even in the midst of a freezing cold winter in New York, the closed oven and the light generate a stable temp of about 105-110°F, perfect conditions for the coconut milk to incubate. At 80°F it might take 2 days. When it’s thick it’s ready to eat.

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You don’t have to eat dairy to get your good bacteria. Eating cultured and fermented foods are some of the best ways to strengthen your immune system in the gut. Eating them regularly helps to improve your digestion, clear skin, lose weight, feel happier and prevent colds and flus. In fact all disease begins in the gut, so make yours as healthy as possible.

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