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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 3 cups

INGREDIENTS:

1/4 cup water kefir grains

2 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 24-48 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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