Yogurt is amazing for gut health. I eat it almost every day. Because I love anything and everything coconut flavored so much, I decided to make coconut cream yogurt. I am not vegan, nor am I allergic to milk – I just choose to limit my dairy intake.
I only used two ingredients to make this delicious yogurt.
2 cans of coconut milk
4 Probiotics (must contain one of these strains – Lactobacillus bulgaricus, Streprococcus thermophilus, Bifidobacterium lactis or Lactobacillus acidophilus)
Coconut cream yogurt is so easy to make.
If you want thick, greek-style yogurt, refrigerate the can of coconut milk overnight. This makes it much easier to scoop out the coconut cream and will make the yogurt thick. If you don’t like your yogurt thick, add some or all the coconut water that’s within the can. Play around, find what works for you and go with it.
Since my probiotics are not capsules but mini tablets, I went ahead and crushed them. In the end it’s all the same. Pour the coconut creme/milk into a glass jar. Add the probiotics and stir well. Close the jar and place it in the oven with the oven light on. Let the yogurt sit in the oven for 24 hours.
After you take it out of the oven, place the coconut cream yogurt in the fridge for a few hours.
The end result is a thick, creamy yogurt – a dairy-free probiotic culture.
Add honey and/or vanilla and you’ll get just the right balance of tanginess and sweetness. Flavor it anyway you want. I like to eat mine with a homemade berry compote.