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DIY-Coconut Milk Yogurt

Published on February 1, 2018, by in Recipes.

Nutrition is super fascinating to me.

About a year ago, I decided to really try to cut out added sugar in my diet. In doing that, I ended cutting back a lot on carbs and grains. I essentially switched over to a LCHF/Ketogenic diet. Yes, I know those are not the same thing. I am not strictly keto, I was for a while, but find that lchf works better for me. My biggest issue with these eating styles is that people pick and choose which parts they want to comply with(like eating a pound of bacon everyday) and decide that is how it works. However, if you do the research in how these eating styles are  intended to be executed the guidelines read that you aren’t eating a ton of frankenfoods and that you are eating whole foods with more healthy fats(olives, olive oil, avocados, etc.) I know people have had huge weight loss success by eating piles of fatty meats, butter, and frankenfoods. That isn’t my goal. My goal is to really cut back on sugar, increase my healthy fats, and eat a clean healthy diet. My goals are probably not your goals and the way I want to eat is probably  not the way you want to eat. You do you. I’ll do me.

Well, in transitioning to that lifestyle, I’ve noticed that my dairy intake has gone up significantly. I went from rarely eating cheese to having a full cheese drawer at all times. Cheese is delicious. I was also eating a lot of yogurt. So, in an attempt to relieve a little of the dairy overload, I decided to try my hand at Coconut Milk Yogurt after seeing a post by Minimalist Baker.

I have tried this little chemistry experiment twice now. I started with a can of Trader Joe’s Organic Coconut Cream. I know MB’s recipe calls for a can of full fat coconut milk, but I feel like TJ’s coconut cream is much more the consistency of other brands of full fat coconut milk. I don’t think their full fat coconut milk is thick enough.

Ingredients:

  • 2 probiotic capsules(they need to be able to be opened)
  • 1 can of full fat coconut milk(or TJ’s coconut cream)

Directions:

  1.  Open you can of coconut milk/cream. Pour into a glass jar. Cut open two probiotic capsules and dump the inside power into the coconut milk/cream and stir well with a plastic or wooden spoon. I’ve read where using metal can alter your results, but that is not something I can confirm.
  2. Cover with a coffee filter/cheesecloth or other breathable top. I just used a coffee filter with a rubber band. Let sit for 24 hours. Take top off, stir, and taste. Has it thickened? Is it delightfully tangy? Does it have the tang of unsweetened yogurt? If yes, then cover it and put it in the fridge. If not, cover and check it again in 12-24 hours. By a total of 48 hours it should have thickened up and become tangy. When you refrigerate it, it will become even thicker. Best eaten chilled.

*If the area where you are making your coconut milk yogurt is warmer, it will ferment faster and may take less time.

 

This yogurt is super filling because of the high fat content in it. One can of coconut milk will make about 3 half cup servings of yogurt. I love topping it with a few berries, coconut, chia seeds, and nuts/seeds. And it’s so easy…two ingredients!

 

2 Responses

  1. Jenni

    So true! We have a ton of healthy veggies in our diet as well as lots of lean meat and nuts, olives, etc.

    Have you trialed the yogurt making in the instapot? I keep thinking about Doing this and did it once with a food dehydrator when we were whole 30 several years ago. It tasted great and was awesome with fresh berries.

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