Classic Vanilla Coconut Yogurt Recipe
Share
Your water kefir grains can preform a variety of impressive functions. Add something extra to your breakfast or snack routine by making your own vanilla coconut yogurt at home. One tablespoon of coconut yogurt yields over 40 billion strains of live probiotics.
MAKES: about 4 cups
INGREDIENTS:
2 cans of coconut cream
1/4 cup of first ferment water kefir
2 tsp vanilla
Vanilla pod (optional)
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. If using a vanilla pod, slice open with a knife and use a spoon to scrape the seeds out. Whisk all ingredients together well.
Place in the fridge for 30 mins so the cream stiffens up. Add a couple scoops of the vanilla coconut yogurt to your morning granola or enjoy on it’s own topped with fruit. Vanilla coconut yogurt can stay in the fridge for up to 2 weeks.