CREAMIEST COCONUT YOGURT
Dairy free, Low Carb, Keto Friendly, Gluten Free, Paleo Friendly, Soy Free, Kid Approved!
This recipe is absolutely delicious! Eat as a low carb snack, dessert, or put a spoonful into your smoothie for a boost of gut-friendly probiotics!
1 cup unsweetened coconut milk
3 cups full fat coconut cream (approx 3 cans of full fat coconut milk. Preferably from BPA free can. Favorite brand: Native Forest.
3 probiotic capsules
2 tsp grass fed gelatin or agar agar flakes (vegan version)
1 tsp vanilla bean powder/paste
Refrigerate your full fat coconut milk over night so the cream can separate. Scoop out the coconut cream from 2 of the 3 cans, discard the water. Keep your third can of coconut cream in the fridge. You will need this later for this recipe.
Mix your coconut cream with your coconut milk, probiotics and gelatin in a medium mixing bowl with an electric hand mixer or pulse them in a food processor with an S blade. (NOTE: gelatin / agar agar is optional. It makes the yogurt a bit thicker but it will still be thick without!)
Scoop your mixture into a clean mason jar and place a nut milk bag over top.
Place the jar in your dehydrator at 90 F for 24-48 hours (or use an instant pot/yogurt maker to do the same, following the instructions).
The yogurt will separate from the whey. It will taste tart! The longer you leave it to sit and "ferment", the more healthy bacteria will accumulate.
Carefully scoop the cream out of the jar into a medium mixing bowl. (You can save the watery whey for smoothies or discard.)
**This is the key to getting a creamy result:
Now is the time to add your third cup of coconut cream to the recipe. Add this, your vanilla bean and low glycemic sweetener. Blend again with your electric hand mixer until well combined.
Place it into the fridge where it will become much thicker, a minimum of 4 hours or more.
Store in the fridge!
Optional garnish: organic berries, raw activated nuts/seeds, cacao nibs, toasted coconut flakes to name a few.