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Recipe Category: Vegan
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Keto-Friendly Coconut Yogurt Recipe
Ingredients
Yield: 12/3 cups (400 ml) (heaping ½ cup/120 ml per serving)
- 1 (13.5-ounce/400-ml) can full-fat coconut milk
- 1 or more probiotic capsules
Method
- Pour the coconut milk and contents of the probiotic capsule(s) into a blender or food processor
- Process until smooth and well combined, 10 to 20 seconds, depending on how solid the coconut milk was
- Pour the mixture into a clean, dry pint jar (475 ml), cover the top with cheesecloth, and secure it with a rubber band
- Place the jar in a relatively warm place (at least 70°F/21°C) out of direct sunlight for 24 to 48 hours, depending on the desired consistency and flavor
- I usually check it at 24 hours, then every 4 to 6 hours after that
- Once the fermentation is complete, seal the lid on the jar and place in the refrigerator
- The yogurt will set up slightly more once chilled
- Refrigerate for up to a week
- For an even thicker yogurt, increase the probiotic bacteria
- While there isn’t a perfect formula for achieving a certain consistency, if the temperature of the room remains consistent, doubling the number of CFUs to 60 billion should yield a thick coconut yogurt in half the time
- For a thinner, less tangy yogurt, use just 1 probiotic capsule (30 billion CFUs) and transfer the yogurt to the fridge after 24 hours
Nutritional Info. 220 calories – 22g fat – 2g protein – 2g total carbs – 2g net carbs
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