Cherry Coconut Yogurt And Granola Recipe

Coconut cream yogurt is dairy free, nutritious, filling and gets your metabolism stabilized so you can face your day. It is full of live probiotics, healthy fats and creamy goodness.

Coconut Cream Yogurt Recipe

MAKES: about 3 cups

INGREDIENTS:

2 cans of coconut cream

1/4 cup of first ferment water kefir

2 tsp vanilla

INSTRUCTIONS:

Begin by fermenting the coconut cream. Add both cans to a brewing jar, then add the water kefir. Stir well to incorporate into the cream. Leave in your oven with the light on for 24 hours, covered but not sealed.

After 24 hours, coconut cream should be lightly fermented and a bit bubbly. It may taste slightly sour.

Add vanilla to the fermented coconut cream. Whisk all ingredients together well.

Place the jar of coconut yogurt into the fridge. The cold air will make the yogurt thicken and within a couple of hours, you will be able to enjoy it with some fresh cherries or any fruit and granola. It’s that simple! See more coconut recipes.

NEED TO KNOW:

You may have heard of milk kefir, the cousin to water kefir. While their processes are very similar, the grains are different. Water kefir grains are jelly-like particles which do not respond to dairy and milk grains are cauliflower-like and do not respond to non-dairy alternatives. Use water kefir grains to make this non-dairy coconut cream yogurt.

Granola Recipe

INGREDIENTS:

3 cups large flake oats

1 cup unsweetened coconut

1/2 tsp salt

1 cup hazelnuts, coarsely chopped

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1/2 cup vegetable oil

1/4 cup water

2/3 cup maple syrup (or honey, or a combination)

1 tsp vanilla

1 cup dried raisins

1/2 cup hemp hearts

1/2 cup flax seed

1 cup almonds

INSTRUCTIONS:

In a large bowl, combine the first eight ingredients. In a smaller bowl, whisk together the oil, water, maple syrup (or honey), and vanilla. Combine the wet and dry mixes and stir thoroughly. Spread the mixture out onto two baking sheets (or do it in two batches). Bake at 250?F for 20-30 minutes. Stir the mixture every 10 minutes to ensure even baking and remove from the oven when golden brown. Cool and stir in the dried fruit. Seal and store for up to 1 month.