Organic Coconut Yogurt
Creamy, fermented, plant-based yogurt made from coconut and probiotics.
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Servings: 4 servings
Calories: 465kcal
Ingredients
- 2 400 ml Cans of Organic Coconut Milk
- 1/4 tsp Himalayan Sea Salt
- 50-100 billion probiotic count open capsules
- Pinch Vanilla Bean optional
- 1 tsp Agave
- 1 tsp agar agar flakes to make it thicker like Greek yogurt*
- Disinfected Mason Jar
Instructions
- Heat the Coconut milk until it boils and then turn it off.
- Add vanilla, salt, sugar and agar agar – Make sure all ingredients are well combined. Let it cool completely.
- Disinfect a Mason Jar with boiling water.
- Once the coconut milk is cold add the probiotics (open each capsule and let out the probiotics – as the yogurt ferments it will build up its culture).
- Add the yogurt to the mason jar and store in a cool dark place for 48 hours (I left it on my kitchen counter and it was fine as well). Cover with a clean dish towel or plastic wrap.
- Store it in the fridge for around two weeks.
Notes
* Can be omitted – after it has fermented you can use a cheesecloth to remove the water.
Nutrition
Calories: 465kcal | Carbohydrates: 12g | Protein: 5g | Fat: 48g | Saturated Fat: 42g | Sodium: 175mg | Potassium: 526mg | Fiber: 4g | Sugar: 8g | Vitamin C: 5.6mg | Calcium: 32mg | Iron: 3.3mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko