Coconut Yogurt is so delicious and easy to make. It is one of my favorite things to top onto mung daal (if using for savory dishes, exclude the vanilla and maple syrup) or to eat with berries and nuts! Plus, it helps keep the digestive system in check. I especially love it around the early spring/summer months.
Add coconut milk, probiotic capsules, vanilla bean and maple syrup to your shopping list—it’s the perfect time to make this cool, sweet recipe! 🥄
Ingredients:
- 1 14-ounce can of full fat coconut milk or 1 can of heavy coconut whipping cream
- 2 capsules of your favorite probiotics
- 1 tbsp vanilla bean powder
- 1 tbsp maple syrup (optional)
- Dash of sea salt
Instructions:
- Add the coconut milk to a food processor or blender and blend until it is all one consistency. Pour into a glass jar.
- Empty your probiotic capsules into the yogurt and stir until smooth.
- Cover the jar with a cheesecloth and a rubber band to secure.
- Let the yogurt sit on your countertop for at least 24 hours (up to 48 hours is okay).
- Once the yogurt has reached a thick consistency, add the remaining ingredients and store in the refrigerator. Yogurt will get thicker while it is in the refrigerator as well.