Monday, August 4, 2014

Coconut Yogurt Recipe




For those of you who have an intolerance to dairy but love ice cream and yogurt, then I have a treat for you!  This easy, peasy recipe for coconut yogurt will knock your socks off!  If I had known it would be this easy and tasty, I would have made it years ago.

All you need is a clean Mason jar, a 14 oz. can of coconut milk (the full fat kind-no skimping here) (I like using either Trader Joe's or Native Forest brands as their cans are BPA free), and 1 tsp of your favorite probiotic powder or capsule equivalent.  

Put the coconut milk with the probiotic in the mason jar, hand seal the jar, shake and place in your oven, next to the oven light for 24 hours. Remove and keep in the refrigerator until it disappears.  That's it!

The yogurt will be runny at room temperature, more like a kefir, but sets up very nicely in the refrigerator. I think there's a natural sweetness to this yogurt and it feels decadent in my mouth.  I love this over any fresh fruit.

For those of you that are interested in the nutritional benefits of coconut milk, here are some fun things to know.

Coconut milk does have a fairly high fat content, mainly in the form of MCT or Medium Chain Triglycerides.  Many fats can actually cause inflammation but the fat in coconut milk is easily digested and absorbed. It soothes as well as heals.   Coconut milk, with its MCTs, has antimicrobial properties which help prevent herpes, H-pylori, yeast, and giardia. It does all of this, while putting little strain on the digestive system and providing a quick source of energy as well.

Even if you can tolerate milk, I hope you will try out this little treat that is so good for you!


1. Thampan, P.K. 1994. Facts and Fallacies About Coconut Oil. Asian and Pacific Coconut Community, p.8
2. Kiyasu G.Y., et al. 1952. The portal transport of absorbed fatty acids. Journal of Biological Chemistry 199:415

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