How To Make Coconut Yogurt with strawberry sauce

We’re going to shoot straight with you and admit that we’ve definitely paid north of $20 for coconut yogurt a time or two. A few years back, beloved So. Cal. brands like The Coconut Cult began trending hard after their flamingo-festooned jars of yogurt hooked the wellness community here in L.A. on their ridiculously delicious product. Brands like The Coconut Cult use human strain probiotics among other wildly expensive ingredients, so the price point is no surprise, however good coconut yogurt can be made at home for much less.

The key with making anything fermented at home, like yogurt or kimchi, is to be meticulous with your process: you’re attempting to grow bacteria in your food — on purpose. Caution is necessary, but human have been fermenting their own foods since the beginning of time.

We discovered this simple and easy to execute version from Kelsey Preciado, author of the new Paleo cookbook, Unbelievabowl Paleo: 60 Wholesome One-Dish Recipes You Won’t Believe Are Dairy- and Gluten-Free. Save a couple of bucks by whipping this daily staple up at home and tell us how it goes…

The Creamy Coconut Yogurt Bowl
Serves 4

This breakfast is packed with nutrients and is such a fun project! I love the process of seeing
simple coconut milk transform into creamy and thick yogurt in just a couple of days. If you are a
yogurt lover and miss it while eating Paleo, you are going to
flip over this dairy-free recipe!


the Yogurt: 
1 (14 oz [415ml]) can full fat coconut milk
2 capsules probiotics
Chunky Paleo Granola – page 103 in the cookbook or try our version here

the Strawberry Compote (optional)
1 cup (149 g) frozen strawberries
2 tbsp (30 ml) orange juice
1 tsp vanilla extract

Place the closed can of coconut milk in a bowl of warm water for about 10 minutes to soften it.
Shake vigorously, then pour it into a clean glass jar or bowl. Open the probiotic capsules into the coconut milk and use a wooden spoon (no metal) to stir them in and disperse them evenly. Cover the jar with cheesecloth or a thin tea towel, and secure it on top with a rubber band. Let it sit in a warm environment by a window if the sun is shining, or near your stove for 24 to 48 hours, then transfer it to the refrigerator.You can eat the yogurt plain or make a strawberry compote to add more flavor.

To make the strawberry compote, in a medium saucepan combine the frozen strawberries, orange juice and vanilla. Place the pan over medium heat and cook for 5 minutes until the strawberries breakdown. Transfer the compote to a bowl and place it in the fridge until cooled.

To make the yogurt bowl, scoop the coconut yogurt into a bowl and top it with strawberry compote (if using) and paleo granola. Store the yogurt and compote in separate airtight containers in the refrigerator for up to 2 weeks.

Reprinted with permission from Unbelievabowl Paleo by Kelsey Preciado, Page Street Publishing Co. 2020. 

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