Coconut Milk Dairy-Free Yogurt
Ingredients
The yogurt base
-
3
cans (13 oz)
full-fat coconut milk
-
1
tablespoon
maple syrup
-
⅛
teaspoon
vanilla liquid stevia
-
1
vanilla bean
contents of
The thickening agent
-
1
tablespoon + 1 teaspoon
gelatin
-
1½
teaspoons
agar powder (optional)
-
½
cup
boiling water
The probiotics
-
35
billion
dairy-free probiotic capsules
Instructions
- Sterilize all equipment.
- In a pot, combine the coconut milk, maple syrup, stevia, and contents of the vanilla bean.
- Bring the mixture to a simmer, then turn off the heat.
- Dissolve the gelatin (or agar powder) in boiling water and whisk it into the coconut milk mixture.
- Pour the mixture into a bowl placed in a larger bowl of cold water to cool it down to about 92°F.
- Once cooled, add the probiotic capsules and mix well.
- Ladle the mixture into jars and keep them warm for 12 to 24 hours.
- After incubation, shake the jars to mix any separated liquid before refrigerating.
- Refrigerate for 8 hours before serving.
Nutrition Facts (estimated)
Servings
6 cups
Calories
150
Total fat
14g
Total carbohydrates
6g
Total protein
2g
Sodium
15mg
Cholesterol
0mg
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