Ok so I’ve wanted to share this recipe since I posted the coconut yogurt bowl last week but I wanted to iron out all the kinks to ensure yours will come out perfect! Its very simple as far as ingredients go and even more simple with prep but there is a bit of a waiting game.
Yogurt is such a sweet treat and a great way to get in some gut health probiotics while enjoying a light and fresh taste. Many have asked how to change up their routine of perhaps smoothie/acai bowls in the morning and this coconut vanilla bean yogurt is such great solution to that. Find the toppings and textures that you love and load them on for a healthy and hearty snack or meal.
Below are some tips before you get started.
FULL FAT COCONUT MILK:
I’ve tried this with a couple different coconut brands and the one that I find is the best is the Whole Foods 365 ($1.99) full fat coconut milk.
Full fat will give you a thick and creamy texture and light coconut milk might give you a more light and liquidy finished texture
Make sure you have a really good probiotic with a minimum of 50 billion live cultures, the brand I use for mine is Natures Way
I N G R E D I E N T S
You will also need a cheese cloth and a hair tie or string.
1 can full fat organic coconut milk
2 capsules of probiotic (50 billion live cultures-makes all the difference)
1/2 Vanilla Bean
M E T H O D
Shake your can of coconut milk before opening. Once you have opened your can of coconut milk pour the milk into a 16 oz (or larger) mason jar. Take your 2 probiotic capsules and pull the capsules at each end to pour out the powder in the capsules into your coconut milk (discard the plastic like pieces of the capsules). Stir the probiotic into the milk until it has completely dissolved. For extra precaution you can pour the milk into you blender and blend for 30 seconds to a minute. Cut your vanilla bean in half and with a spoon scrape out the vanilla inside (you can purchase vanilla powder or use extract as well) and add it to your coconut milk. Stir the vanilla in thoroughly until it has mixed in evenly.
Take you cheesecloth and cover the top of the jar with a single layer of cheesecloth (avoid layering the cheesecloth to allow more air to your yogurt). Secure the cheesecloth to the top of your jar with a rubber band or string (I used a new hair tie :)
Yogurt is a game of patience but it’s fully worth it. Leave on a kitchen counter top for 24 hours. After 24 hours check on it and make sure its is starting thicken up, it should have a thick and airy texture layer to the top of it. With a spoon mix the top layer of the yogurt in and stir for about 10-15 seconds churning up and vanilla that has settled at the bottom. Secure the cheesecloth back on the jar with your rubber band and let sit for an additional 24 hours (total 48 hours).
After you have let you yogurt sit for a full 48 hours remove the cheesecloth and spoon the top lay it should be thick and creamy with a texture similar to greek yogurt. Stir in the top layer evenly with the bottom layer and cover you yogurt with a lid place in the fridge to thicken up and chill for 4-6 hours.
Once chilled, enjoy with your favorite toppings! Add in a sweetener like agave or coconut sugar if you like. For me, I like to let the fruit toppings add the a sweetness or a nice berry sauce! enjoy!!