Vegan Coconut Yogurt
As part of my organic lifestyle that I fully embraced two years ago, I have discovered the wonders of coconuts. The internet seems rife with lists of the benefits and uses of coconut oil, but the benefits definitely don't stop there. Before I even realised the wonders of the oil, I used coconut sugar every time I baked. I have since discovered the magnificent product "coconut nectar" which I now use as a honey substitute, and now I am becoming increasingly excited about coconut milk. What I love about the milk is that it has several practical uses; obviously you can use it in the milk form, but you can also choose to separate the water from the cream (it starts to separate naturally so long as you don't shake the can). So using this knowledge, and with the help of much internet research I've finally come up with a recipe for coconut yogurt that suits me. Please realise that I'm not some miracle inventor of the recipe, as you can find several great recipe's out there, but this is one that I've changed and tweaked over time to suit me; but if it doesn't work for you then just do a little bit of google searching and try another one.
- 2 tsp coconut nectar
- 250 ml organic coconut milk
- 1 tsp organic vanilla extract
- 2 probiotic capsules
- Wash the coconut milk can before starting anything (you don't want any of the germs from the lid to get into your precious food).
- Place the milk in the fridge overnight to allow for the water to separate from the cream (you only want to use the cream for the yogurt).
- In a mixing bowl whisk together your coconut cream, the coconut nectar (honey can be used as a substitute if you cannot find this), the vanilla extract, and the probiotic.
- Place in the freezer for about 30 minutes to allow for the mixture to harden a bit.
- Whisk again before serving and enjoy.
I've found that the yogurt has a much creamier feel a few hours after making it, so keep it in the fridge until you're ready to serve it.