My daughter-in-law, Kaitlyn, is handling today’s post while I recover from my appearance on The Today Show yesterday! But I want to say a quick thank you to all of you that have left such nice comments on social media. It was truly a dream come true and it meant so much to have the support of my wonderful blog community. I truly would not be where I am today without all of you!
Kaitlyn writes… I’ve mentioned in a couple of other posts that I’ve written that my husband, Erik, and I recently did the Whole30 program. We absolutely loved it! One of the rules of Whole30 is that you can’t have any dairy products. I don’t generally eat a lot of dairy so it wasn’t too hard to stay away from it for 30 days. But I did miss having the occasional yogurt parfait! I’ve read about making coconut milk yogurt but just assumed it would be really complicated so I never got around to making it during my Whole 30. Well, this past week I came across a coconut milk yogurt recipe that could not be easier! So I decided to give it a try.
Coconut Milk Yogurt
Ingredients
- (1) 13.5 oz can full fat coconut milk
- (2) 10 billion CFUs probiotic capsules
Directions
Pour the whole can of coconut milk into a mason jar.
Pull the probiotic capsules apart and empty the powdered contents into the coconut milk.
Put a lid on the jar and shake to combine the milk and probiotic.
Preheat your oven to 120 degrees, or the lowest temperature it will preheat to. My oven is digital and only goes as low as 170. Turn the oven off. If your oven is similar to mine, prop the door slightly open and let it cool off for a minute.
Turn the oven light on and put the jar of yogurt in the oven. Let the yogurt sit in the oven with the door closed for 18-24 hours.
When you take it out the next day, put it in the fridge to cool for a couple of hours. Then mix with berries and granola for a refreshing treat!
A note about this particular yogurt recipe – it will not reach the thick consistency of typical yogurt. If you would prefer thick yogurt you have a couple of options:
You can make the yogurt with just the coconut cream. Before you open the can of coconut milk, refrigerate it for a couple of hours. When you open the can the cream should be at the top. Scoop that out and save the liquid at the bottom for other recipes.
The other option is t0 use unflavored gelatin as a thickener. Click here for directions on using gelatin from Creative Homemaking.
What is your favorite way to eat yogurt?
COCONUT MILK YOGURT
Ingredients
- 13.5 oz Coconut milk Full fat
- 90 10 billion CFUs probiotic capsules
Instructions
- Pour the whole can of coconut milk into a mason jar.
- Pull the probiotic capsules apart and empty the powdered contents into the coconut milk.
- Put a lid on the jar and shake to combine the milk and probiotic.
- Preheat your oven to 120 degrees, or the lowest temperature it will preheat to.mn
- Turn the oven off. Prop the door slightly open and let it cool off for a minute.
- Turn the oven light on and put the jar of yogurt in the oven. Let the yogurt sit in the oven with the door closed for 18-24 hours.
- When you take it out the next day, put it in the fridge to cool for a couple of hours.
