Low Carb Vegan Breakfast

Keto-Friendly Coconut Yogurt

Keto-Friendly Coconut Yogurt

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

1. Pour the coconut milk and contents of the probiotic capsule(s) into a blender or food processor
2. Process until smooth and well combined, 10 to 20 seconds, depending on how solid the coconut milk was
3. Pour the mixture into a clean, dry pint jar (475 ml), cover the top with cheesecloth, and secure it with a rubber band
4. 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
5. I usually check it at 24 hours, then every 4 to 6 hours after that
6. Once the fermentation is complete, seal the lid on the jar and place in the refrigerator
7. The yogurt will set up slightly more once chilled
8. Refrigerate for up to a week
9. For an even thicker yogurt, increase the probiotic bacteria
10. 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
11. 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