This meets the check the list for daily-free, sugar free and Coconut is on top of the list as its full of anti-bacterial properties and naturally occurring fat that keeps blood sugar stable.
You’ve heard of fresh coconut, dried coconut, coconut water, coconut oil, coconut milk…
And then, coconut ice cream! And the latest Rock Star: Coconut yogurt!
I caution you to become adept at reading ingredients on packaged foods. I am a bit of a frisk this way.
SO I decided to make my own coconut yogurt!
So Delicious Cultured Coconut Milk ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), CHICORY ROOT EXTRACT, PECTIN, ALGIN, MAGNESIUM PHOSPHATE, TRICALCIUM PHOSPHATE, RICE STARCH, LOCUST BEAN GUM, LIVE CULTURES, GUAR GUM, DIPOTASSIUM PHOSPHATE, GELLAN GUM, XANTHAN GUM, VITAMIN D2, VITAMIN B12.
So Delicious Blueberry Greek Cultured Coconut Milk ingredients: ORGANIC COCONUT MILK (WATER, ORGANIC COCONUT CREAM), CHICORY ROOT EXTRACT, BLUEBERRIES, ORGANIC DRIED CANE SYRUP, RICE STARCH, PECTIN, TAPIOCA DEXTROSE, NATURAL FLAVOR, ALGIN (KELP EXTRACT), MAGNESIUM PHOSPHATE, TRICALCIUM PHOSPHATE, BLUEBERRY JUICE CONCENTRATE, LOCUST BEAN GUM, LIVE CULTURES, CITRIC ACID, GRAPE, CARROT AND BLUEBERRY JUICES FOR COLOR, GUAR GUM, MONK FRUIT EXTRACT, SODIUM CITRATE, VITAMIN D-2, VITAMIN B12.
Ok, not bad for healthy---but if you are wanting to go to next level of just probiotics I guess you gotta do it yourself right?
This journey reminded me of when I started making home-made kombucha ----ooops you need a starter culture!
Now I'm in Hawaii as I'm making this so it's pretty warm so I didn't need the oven light. I just kept it in a warm place as it was fermenting. My friend did tip me off that you could try probiotic capsules ( refrigerated) so I decided to experiment!
Now I used real coconut which I grated and ran through a sieve to get the cream, of course you can buy the "Organic" coconut creams (make sure there are no additives like carageenan)
Remember to have fun and play in the kitchen!
Here are 2 blogs I really enjoyed on making coconut yogurt:
The simplest way to make your own coconut yogurt:
Total time until ready to eat
24 hours 4 mins
Author: Alex Leikermoser
Makes: 1 quart
- 2 cans full-fat coconut milk
- 1-2 probiotic capsules (super potent probiotic capsule )(25 billion ea.)
- Blend coconut milk with contents of probiotic capsules. Transfer to a 1 quart glass mason jar with a tight-fitting lid. (If you have a hand blender, just put everything into the jar and blend it right there.)
- Find a warm spot to store the jar
- After 24-48 hours, it should look & smell like yogurt. It may be runny, more like kefir than yogurt. If you like it thicker, leave it out longer.
- After 48-72 hours, it should be thick and have a more tangy flavor.
- Store in the refrigerator for up to 1 week!
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YAY! Ready to go! I love it as a topping on my sprouted or raw bread and also on home-made granola or a spoonful on top of warm gluten-free millet or amaranth (only some organic oatmeal is gluten free). Use as you would yogurt but also get creative --I dare you! Let me know how it turns out!
Remember I make this because I also try to eat sugar free, so if you are wanting mores sweetness add some fruit, fruit puree, maple syrup or honey!
P.S. Vanilla flavoured coconut yogurt I also tried making a vanilla flavour by adding some natural raw ground vanilla!
P.S. If you are a real keener & don't like to waste anything (like me)---you can make coconut flour with the leftover pulp!
Re: BPA Can linings:
You can buy coconut cream in plastic packaging, if you’re worried about the BPA in cans, I get it. For now if you can't get a fresh coconut I say it's still a good option!
See instagram for more photos