This vegan coconut yogurt requires no fancy equipment or complicated ingredients, and yields a tart, thick and creamy (think Greek yogurt-style) coconut yogurt without any of the sugar and filler ingredients found in store-bought varieties.<br />6 ingredients<br />2-day prep<br />10-minute assembly<br /><br />Ingredients<br /><br />– 1 can full-fat coconut milk (We used Sprouts Organic Coconut Milk)<br /><br />– 10 probiotic capsules, emptied (We used Jarro-Dophilus 10 Billion CFU, or colony-forming units.)<br /><br />– 1/2 cup berries, sliced<br /><br />– 1/4 cup almonds, sliced<br /><br />– 1/4 cup pumpkin seeds<br /><br />– 1/4 cup shredded coconut<br /><br />Directions<br /><br />– Empty 1 can of full-fat coconut milk into a bowl and stir until smooth.<br /><br />– Add the powder from 10 probiotic capsules. (If you are using a higher CFU probiotic, less capsules are needed.)<br /><br />– Stir ingredients together using plastic whisk or wooden spoon (avoid metal utensils for this step).<br /><br />– Pour into a sterilized mason jar, and cover with a thin cheese cloth or paper towel.<br /><br />– Let sit for 48 hours. Note: If you are in a colder climate, or your house temp dips below 75 degrees, you can set your jar in the oven with the oven light on (do not turn on the oven).<br /><br />– After 48 hours, put the lid on the yogurt and refrigerate overnight to thicken.<br /><br />– Add berries, almonds, pumpkin seeds, shredded coconut and any sweetener like honey or maple syrup.<br /><br />– Take it to go and enjoy.
