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Coconut Cream Yogurt Recipe

Leeza Zurwick

Founder

If you love thick yogurt, are vegan or lactose intolerant, you’ll become seriously addicted to this non-dairy yogurt. It’s very rich, filling and delicious. But even better, this fermented coconut cream yogurt will give your immune system a boost of over 30 billion live probiotics, magnesium, B vitamins, folate, vitamin K, electrolytes, enzymes and antioxidants.

Coconut Cream Yogurt Recipe

MAKES: about 1 1/2 cups

INGREDIENTS:

1/4 cup water kefir grains

1 x 400 ml. (13.5 oz) can of coconut cream (not coconut milk)

INSTRUCTIONS:

? Stir live water kefir grains into coconut cream in a glass jar. Mix thoroughly.

? 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.

? 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.

? 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 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.

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