This yogurt is so thick and creamy it can be enjoyed with fruit, in smoothies, or in your favorite breakfast dish. Plus it is super easy to make. Coconut yogurt is dairy free and can be just as creamy and tangy as traditional yogurt. It has all of those good-for-your-gut probiotics.
Coconuts are one of the best sources of lauric acid, which is a protective type of fatty acid that makes up 50% of the fatty acids in coconut. Lauric acid can improve cholesterol levels, heart health, and thyroid health. When lauric acid is digested it forms a substance called Monolaurin which can kill harmful pathogens like bacteria, viruses, and fungi. Bon Appétit!
Ingredients:
1 Can full-fat organic coconut milk
½ Cup raw cashews or 2 scoops grass fed gelatin
2 capsules good quality probiotics (remove the powder from capsule)
Directions:
In a high powdered blender blend the coconut milk and cashews till the cashews are broken down fully. Next, stir in the probiotics and mix fully. Pour into a mason jar. Store for 5-7 days. If you are using gelatin, mix the gelatin with the probiotics.
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I have the same question regarding length of storage as Lynn. Also, do you store at room temperature to promote bacterial growth, or immediately place in the refrigerator?
Hi Marilyn! The yogurt is good to go for up to one week in the refrigerator. You do want to ferment it at room temperature before chilling it!
How many grams of protein in a scoop? My package doesn’t have a scoop, and how long does it stay on the counter before refrigeration? Thanks!
Hi Janet! 2 scoops of the grass fed gelatin is 2 TBSP or 1/8 cup which equals about 28 grams of protein. Enjoy!
Thank you, it’s great. I like the added cashews so I feel I’m getting some real protein at the same time. I used both those and 1 T of gelatin protein and it turned out great. In our cool climate it sat on the counter for over a day until it was tangy enough.
I am so glad it worked out for you Janet!
Ferment at room temperature…how long…12 hours? Thank you. TA
Hi Terry. Yes, you need it to ferment at room temperature. Probably for a couple of days. You can taste it to see if it has the tang you desire before refrigerating it.
I loved this recipe – it’s so good for these hot days! And it’s very healthy and nutritious too. I’ve been following the ketogenic diet since the beginning of the year and here are a few links I’d like to share:
https://ketonutz.com/the-basics-of-the-ketogenic-diet/
https://ketonutz.com/the-best-keto-yogurt-brands-to-buy/
Thank you for sharing!
Hi, could xanthum gum be used instead of the cashews or gelatin?
Thanks
Some have a digestive sensitivity to xantham gum- but you could certainly try it as a replacement if you feel that you are not sensitive!