Probiotic Coconut Yogurt Bowl
Updated: Jan 31, 2020
I made this little beauty for breakfast this morning and I thought I'd share the super simple recipe as I am often being asked for alternatives to the often dairy and sugar laden yogurt parfait.
I had some homemade probiotic coconut yogurt in the fridge, but equally you could buy yours - there are so many great non-dairy yogurts available in stores these days!
For the coconut yogurt:
1 can of full fat coconut milk*
2 capsules (or 1 tsp powdered) broad-spectrum probiotic*
1 tsp vanilla extract (optional)
1 tsp agar agar flakes to thicken (optional)
*You want to use a good quality coconut milk here, with at least 50% coconut. I like the brand 'Biona'
*I used Cytoplan's Cytobiotic Active here which is a powder. It already has vanilla extract added so there is no need to add more.
Add your coconut milk to a bowl with your vanilla and probiotics. If you are using capsules, simply pull them apart and empty the contents into your mixture. Whisk together until smooth and creamy.
Empty your mixture into a sterile jar (I find that the easiest way to do this is simply to wash them at a high temp in the dishwasher).
Cover the mixture with cheese cloth (fine muslin) and secure with an elastic band.
To activate the yogurt, leave it is a warm spot for at least 24hrs - the longer you leave it, the more tangy and thick it will become (up to 48 hrs).
Once the yogurt has reached your desired tanginess and thickness, simply secure the lid and keep in the fridge for up to 7 days.
For a thicker yogurt:
Add coconut milk, agar and vanilla to a pan and whisk over a low heat for 5-10 minutes until the agar dissolves.
Remove mixture from the heat and allow to fully cool before adding your probiotic.
From here, follow steps 2-5 as above.
1/2 -1 cup coconut yogurt
3/4-1 cup fruit of your choice (try to aim for at least 2 different kinds)
1-2 tbsp shelled hemp seeds
1 tbsp walnuts, toasted
1 tbsp pumpkin seeds, toasted
1-2 tbsp oats, toasted
1 tsp cinnamon