Coconut Yogurt

When I was a child, my go to snack, breakfast, or dessert in my lunch was usually yogurt.  I still love it as an adult, but since I no longer eat dairy products, I prefer to make my own probiotic rich coconut yogurt.  With 4 simple ingredients you can make the most delicious creamy yogurt, free of the sugar overload, fillers and dairy which many commercial yogurts contain.  It is easy to make, and kid friendly!  This would be perfect in lunches or as a breakfast topped off with granola or a sweet snack.  The best part is you can choose which flavor you would like it to be, and it is fun to create your own or let your kids create their own if you are using it for part of their meals.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 8 servings | Prep Time: 5 minutes | Cook Time: 0 minutes | Ready in: overnight

Ingredients

• 2 cans full fat Thai Kitchen coconut milk
• 3 tablespoons tapioca flour
• 1 tsp powdered probiotics (you can empty capsules into the yogurt, about 3)
• Stevia to taste, for sweet yogurt (or your choice sweetener)
• Vanilla Yogurt: Add 1 Tbsp pure vanilla extract
• Berry Yogurt: Add 1 cup pureed fresh berries
• Lemon Yogurt: Add 1 Tbsp lemon zest and 1/4 cup juice
• Chocolate Yogurt: Add 1/4 cup cocoa powder

Instructions

To make the yogurt, combine the coconut milk, flour and probiotics in a blender or food processor and buzz until blended. Pour into a glass bowl, and cover with plastic wrap. Set in a warm area of the house (about 75 degrees or so) where it won’t be disturbed and let it sit overnight. It should be tangy once finished. Whisk in stevia to sweeten if desired, or one of the flavor options. Store in the fridge for up to a week in a covered container.