Coconut Milk Yogurt – can not wait to make it.
I love Amy Mayers recipes. Simple and awesome. Here is another one!
An update – I have actually tried to make it and it turned out amazing! I had no light in my oven (it is there, but apparently decided to go off sometime recently), the lowest temperature setting is 200 – too much, but it worked!
First I warmed the oven up, just a bit, so it’s not cold, I placed the jar in and kept it there for about 18 hours. I would open in every few hours and check. If it felt cool, I’d leave the over door open, turn the oven on for like 30 seconds, just to allow it to start warming, and then turned it off again. I only did that 3-4 times, not regularly, just as I’d think of it. So I was just winging it, trying to keep it on a warmer side vs. cool – and it worked 🙂
Oven is designed to keep the warmth in, so I figured that if I just try to maintain it on a warmer side this may be enough, and it was. But if you have the inside oven light, and keep it on, this would be sufficient to maintain the appropriate temperature for incubation.
Making another jar today!
Coconut Milk Yogurt
Sensitive to dairy? No need to miss out on yogurt! Just make your own dairy-free Coconut Milk Yogurt.
Coconut Milk Yogurt
Aicacia Young, RD, LD
- 1-2 cans organic coconut milk
- 1 capsule of a dairy-free probiotic
- 1 1/2 Tbsp tapioca starch/flour OR 3/4 tsp Great Lakes kosher beef gelatin (thickener optional)
- 1/2 scoop The Myers Way Chai Cleanse protein powder (optional)
Refrigerate canned coconut milk overnight to allow milk to thicken. Once coconut cream has risen to the top, spoon the cream into a small bowl. If you prefer your yogurt to be a little runny, then use the clear liquid at the bottom of the can. If you prefer very thick yogurt, you may want to use just the coconut cream from 2 cans, discarding the clear liquid or saving it for a smoothie. Empty the contents of one probiotic capsules into the coconut milk and whisk together. If using tapioca starch or gelatin to thicken the yogurt, add to coconut milk mixture and whisk together again. Pour contents into a resealable glass jar and seal the lid. Place the jar in the oven, and allow the coconut milk to incubate while the oven remains off (the temperature will be warm enough to incubate the yogurt cultures). Allow jar to sit in oven for about 18-24 hours, and then place in refrigerator to halt the incubating process. The flavor of the yogurt is directly related with the time it spends incubating, so if you want a tangier and tart flavor, let your yogurt incubate longer. If you dislike tart yogurt, then place yogurt in the fridge after 18-24 hours. Allow yogurt to cool in fridge for about 5 hours, and stir in The Myers Way Chai Cleanse protein powder for added protein, if desired. Season to taste with other flavors of your choosing, and enjoy!
Note: If you do not have access to tapioca starch or gelatin, you can make this coconut milk yogurt without it.
- Stir in your favorite protein powder
- Add coconut manna for a sweeter flavor without the added sugar
- Add nuts, flaxseed, or chia seeds for added crunch
This recipe is approved on The Myers Way.
The source of this recipe one and more : http://www.amymyersmd.com/2014/02/coconut-milk-yogurt/
To your health,