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  • Megan Marshall

Coconut Yogurt

Homemade coconut yogurt looks easy enough to make. Perfect for all my kiddies who suffer with milk allergies.


Give it a go and let me know what you think!



Ingredients:

1 can full-fat coconut milk

2 probiotic capsules - these need to be prebiotic free!


Method:

Open your coconut milk can and scoop out the solid cream. Depending how thick you like your yogurt, add more or none of the coconut water.Place coconut milk in a clean jar or glass container.


Stir the milk to combine, then take your probiotic capsules, open them up and add the contents to the milk (discard the leftover capsule).


With a clean ceramic spoon, stir in the probiotics. Do not use a metal spoon. Cover the jar with a clean cheese cloth or thin dishtowel, tighten with an elastic band and leave to sit at room temperature, away from direct sunlight, for 24-48 hours. Keep away from direct sunlight.


Once done - look for that distinctive tangy yogurt taste - place a lid on your container and place the yogurt in fridge for a couple of hours to thicken. Keep refrigerated and consume in a couple of days

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