The best days here in our office start with team members’ homemade edible experiments. (These grain-free superfood cake donuts are a killer case in point.)
The latest creation to cruise through our doors? This homemade coconut yogurt from our workshop with the ladies of Sweet Laurel Bakery. If you’re hooked on buying buckets of coconut yogurt from Erewhon or the like(a habit we don’t discourage), then this simple fermented recipe might save you major dollars in the long run.
Learn why we should all be eating more of this protein and probiotic-rich food here, then enjoy the homemade coconut yogurt we can’t stop craving for yourself…
Homemade Coconut Yogurt
Ingredients:
2 cans coconut milk
2 teaspoons cassava flour (optional, this thickens the yogurt)
1 tablespoon maple syrup
2-3 probiotic capsules (prebiotic free)*
*the probiotics must be prebiotic free or the fermentation will not happen properly
Directions:
Sterilize two glass jars and lids. Set aside.
Place cans of coconut milk in a bowl. Whisk in optional cassava. Open probiotic capsules, and dump the inside powder into the bowl and stir well. Add the maple syrup. Pour into sterilized jars and allow to sit in dehydrator at 110 for about 12 hours. You can also place your jars in a turned off oven, with the oven light on, for 12-18 hours.
Remove from dehydrator or oven and allow to set in fridge, about 6 + hours.
Top your homemade coconut yogurt with this gain-free granola recipe.
