Coconut Yogurt | leslie-woodward

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Coconut Yogurt

July 6, 2015

 

Ingredients

 

2 (14-ounce) cans organic coconut milk
1-2 tablespoons agar agar flakes (less for thinner, more for thicker-- buy at Whole Foods!)
4 probiotic capsules, or 4 tablespoons store-bought coconut yogurt
2 tablespoons maple syrup or 2 dropper-fulls of liquid stevia, optional

1 teaspoon vanilla extract, optional

 

Directions 

 

Sterilize a 1-liter sized Mason Jar and lid by pouring in boiling water and letting it sit for a few minutes, then empty. 

 

Heat coconut milk in medium sauce pan over medium heat, whisking to make it smooth. Sprinkle the agar agar flakes evenly on top, and do NOT stir! As the coconut milk heats, the agar agar will start to melt. When it begins to simmer, whisk and turn to low, letting it continue to cook on low for 5-10 minutes, whisking ocassionally throughout. Remove from heat and turn burner off, and preheat oven to 100 or lowest setting. Allow the mixture to cool until it is just a little warm to the touch. 

 

Once it has cooled, add your probiotics and whisk well, then adding the sweetener and/or vanilla if using. Mix well, pour into your jar, and screw on the lid. Place in oven for 24 hours. If your oven won't go as low as 100, turn it on its lowest setting, and once it preheats turn it off, keeping the door closed. Do that a few times during the day. After 24 hours, place yogurt in the fridge for 6 hours, and then you are ready to go! 

 

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