Vegan Coconut Yogurt Recipe

Name: Vegan Coconut Yogurt Recipe
Ingredients: 1 (13.66 -ounce) can full-fat coconut milk (full fat is best for thicker yogurt); 2 probiotic capsules 50 billion CFU- lab certified *see notes – capsules will need to be pulled apart to access powder inside; ¼ teaspoon vanilla extract; Protein booster – 15-20 grams unsweetened vegan protein powder or collagen; Sweeteners – maple syrup, agave, etc.; Fresh fruit, granola, orange or lemon zest, toasted nuts, etc.

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www.cottercrunch.com

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Servings: 1

Author : Lindsay Cotter

coconut yogurt coconut milk yogurt vegan yogurt

Ingredients

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1 (13.66 -ounce) can full-fat coconut milk (full fat is best for thicker yogurt)2 probiotic capsules 50 billion CFU- lab certified *see notes – capsules will need to be pulled apart to access powder inside¼ teaspoon vanilla extractProtein booster – 15-20 grams unsweetened vegan protein powder or collagenSweeteners – maple syrup, agave, etc.Fresh fruit, granola, orange or lemon zest, toasted nuts, etc.

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Instructions

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Step 1

Place the coconut milk in a clean glass jar or bowl. Mix/whisk thoroughly until smooth, removing all clumps.

Step 2

Open the probiotic capsules and pour the powder into the coconut milk yogurt. Using a non-metal utensil*, thoroughly mix the probiotic powder into the coconut milk.

Step 3

Lightly cover the jar/bowl with cheese cloth or a breathable towel and let it sit in a warm environment for 24 to 48 hours. The longer it ferments, the tangier the yogurt will taste.

Step 4

Stir in any mix-ins, if desired. Transfer the yogurt to the fridge to chill and thicken for a couple hours or longer. The longer it chills, the thicker it gets.

Step 5

Serve with toppings of choice. Store covered in the refrigerator for up to 7 days.