coconut milk yogurt
author: 
recipe type: breakfast
 
slightly tart, slightly sweet coconut milk yogurt
Ingredients
  • 3 cans organic coconut milk (full fat)
  • 3 Tbsp. raw honey
  • 2 tsp. agar- agar
  • 1 tsp. vanilla
  • ⅛ tsp of probiotic starter (I use GI-Prostart)
Instructions
  1. in a saucepan heat coconut milk & honey (stirring constantly)
  2. bring up to 185 degrees and then whisk in agar-agar or thickener of choice
  3. remove from heat and add in vanilla
  4. at this point i pour my mixture into my vita-mix and blend on high to really whip in thickener (but this is not a necessary step)
  5. allow too cool down to 105 degrees (quicker is better, hint is to set pan in ice water bath)
  6. as soon as mixture reaches 105 degrees whisk in culture (probiotic starter)
  7. pour contents into sterilized mason jars (recipe yields 7 half-pint jars)
  8. place in yogurt maker and set for 12-18 hours (depending on desired tartness)
  9. when yogurt is done fermenting, it will still be fairly thin until it cools off in the refrigerator
  10. cap jars and refrigerate (keeps for 7-10 days)
  11. serve with fresh fruit or granola
Recipe by the sprouted life at https://thesproutedlife.com/coconut-milk-yogurt-part-1/