I love a recipe that is simple and quick, yet exceptionally healthy. You’re going to LOVE this vegan, coconut yogurt. It’s delicious, surprisingly easy to make, and a great way to bring fermented foods into your diet.
Fermented foods like yogurt are often missing from the modern diet. The good bacteria found in these foods help to strengthen your gut health, improve your immunity, and aid in the reduction of inflammation in your body. This particular yogurt is higher in beneficial bacteria than traditional store-bought yogurt, with none of the added sugar. Enjoy!
Homemade Vegan Coconut Yogurt & Berries
- 1 16-ounce Mason jar (or any closed container)
- 1 can original coconut milk
- 5 probiotic pills
- 1 cup fresh strawberries
- drizzle of Vermont maple syrup (optional)
- 1 handful of your favorite chopped nuts (optional)
In a 16-ounce Mason jar, combine coconut milk and a high quality probiotic by opening the capsules and pouring the probiotic powder directly into the coconut milk. Discard the capsule. Close the lid tightly and shake.
Store the Mason jar in a cool, dark corner on your kitchen counter (away from the stove) for three days, shaking periodically. After three days, the yogurt is ready to be served. Or, if you prefer thicker yogurt, you can refrigerate it for up to one week. Refrigerated, thickened yogurt should be stirred prior to serving.
When ready to serve, slice up the fresh strawberries and add to the yogurt with a drizzle of pure maple syrup and some chopped nuts. Or, get creative with your own combination of berries, nuts, and granola.
Note: If your yogurt doesn’t culture, one of two things may be happening. First, check to be sure the lid is properly sealed. Second, it could be your brand of probiotic. Try replacing with a higher quality choice.