Have you ever tried dairy-free yogurt? Coconut Yogurt is my favourite and it’s actually so easy to make it home. This is one of the best way to improve your probiotic intake, plus you have an amazing unctuous and cruelty-free snack that will satisfy your unhealthy cravings for dairy, and it’s actually way more yummy! Have a try! For this recipe you will need a High Speed Blender.
- 3 Young Thai Coconut – Meat
- 1 cup of Coconut Milk
- 2 Tbsp of Maple Syrup
- 1/4 Tsp of Blackstrap Molasses
- 1/4 Tsp of Sea salt
- 1/2 Cup of Water Kefir / probiotic Caps
- 1 Tsp of Vanilla
– Carefully open-up the Young Thai Coconut with a butcher knife ( See video ).
Pour the Coconut water in a Mason jar and store in your refrigerator for future recipes or to drink. With a spoon, grate the meat inside and put the meat in a strainer. Wash the meat in cool water and remove any hard scales stick on the meat. The browner skin is ok.
– Put the meat in a Vitamix or a high speed blender. Add the Coconut Milk, Maple syrup, Blackstrap Molasses and the Sea salt. Do not put the probiotic yet.
– Blend until smooth. If it’s too thick, add some coconut milk until you see a vortex forming on top.
– When it’s perfectly smooth, add 1/2 a cup of Water Kefir ( from 2nd ferment ) or 2 capsules of probiotic and blend for another 5 seconds.
– Put in a Mason jar with a close lid. It should give you about a 3/4 filled Mason jar. The yogurt will grows as it ferments, so you need at least two inches of space. Let it sit at room temperature for 18 to 24 hours then 12 to 24 hours in the refrigerator until ready. The lid should be swollen by pressure.
– Be careful when you open the lid, put a plate underneath because it might burst out! It means it was successfully fermented, congratulations. Add some fruits, a dash of maple syrup and enjoy!
This is the basic recipe. From there you can experiment with various flavours, fruits and sweeteners. Let me know what you’ve tried in the comments! 🙂
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