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 1 1/2 cups
1/4 cup water kefir grains
1 x 400 ml. (13.5 oz) can of coconut cream (not coconut milk)
1. Stir live water kefir grains into coconut cream in a glass jar. Mix thoroughly.
2. Ferment in a warm spot for 48 hours with the lid on. When you see small bubbles forming on the top, that?s the indicator that it?s ready.
3. Place the jar into very warm water for about a half hour and the coconut cream will get runny. Do not get water inside the jar. Strain the grains out, rinse them in fresh, non-chlorinated water really well and store them in water until you use them again. To keep the water kefir grains strong and vibrant, it is best to do a water kefir ferment after every third ferment when using the coconut cream in order to feed the grains with vitamins and minerals from the coconut sugar.
4. 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.
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
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.