store bought coconut yogurt can be expensive and full of processed sugar so why not make your own at home. This yogurt is paleo, gluten free and best of vegan and great for those that are lactose intolerant.
What is needed:
1Liter of coconut milk – You can use the equivalent of canned full fat. (We use the Aroy-d brand that comes in liter tetra paks.)
1Liter of coconut cream – Same thing, you can use canned. (Also used the Aroy-d brand. No guar gum or preservatives. The milk is runny, that is why we used both cream milk.)
4teaspoons of grass-fed gelatin. You can alter this amount with some testing. We liked ours thick. We use the Great Lakes brand. Gelatin has some great benefits.
2Tablespoons vanilla
4Tablespoons honey
1/2teaspoons powder probiotics. Capsules with powder inside can work too.
Tools:
Excalibur food dehydrator. I am not sure if other brands have the drawers that completely come out.
Mason jars with glass lids. Not metal
Thermometer
Spoon
Place coconut milk, coconut butter, vanilla, and stevia in a blender. Turn on high for 8 minutes. [This should heat your yogurt to the desired temperature. If you have a weak blender, transfer to a saucepan and bring to a boil, reduce and simmer for 4 minutes before bringing back to the blender to add your chia seed]
Continue to blend while adding chia seed. Blend until mixed before turning blender off and removing lid.
Allow to cool for 5-10 minutes.
Add probiotics, return lid and pulse.
If doing the cooler version:place boiling water in cooler to the 3 inch mark. Once the yogurt has cooled, pour into 2 – 1000mL mason jars and place in the cooler for about 15 hours. You may have to change your water halfway through to ensure it’s hot enough. Refrigerate for 8 hours.
If doing the heating pad version: once the yogurt has cooled, pour into 2 – 1000mL mason jars and wrap in a heating pad [set on lowest setting] and a towel. Allow to sit for 15 hours. Refrigerate for 8 hours.
Enjoy!
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