Yogurt contains plenty of gut-healthy bacteria. A daily dosage of your favorite yogurt can help reduce gut inflammation, encourage efficient bowel emptying and support healthy weight-loss.
If you have a lactose intolerance or dairy sensitivity coconut milk makes a fantastic dairy-free option to the traditional cow-milk yogurts.
Making your own coconut yogurt is easy and has the added bonus of being free of unnecessary additives or fillers. If you have a favorite probiotic and would like to extend it's serving size (let's face it probiotics can be expensive) and love the tangy flavour of a traditional homemade yogurt, try this recipe for your very own Homemade Probiotic Coconut Yogurt.
DIY Coconut Yogurt
Ingredients:
1. Two cans of full-fat organic coconut milk. Light coconut milk will not work for this.
2. Four probiotic capsule. They should not contain prebiotics.
Directions:
1. Shake your coconut milk well. Open the can and pour into a clean, dry glass jar or bowl. Sometimes the coconut milk is separated, so I take a whisk and get it completely smooth.
2. Empty your probiotic capsules into the jar and use a wooden or plastic spoon to stir. Do not use a metal spoon, as metal can react negatively with the probiotics. Stir until creamy and smooth, pushing the probiotic against the side with your spoon and the bowl to evenly disperse.
3. Cover the mixture with cheesecloth (or a very thin, clean dish towel - something that lets air in but keeps bugs out) and secure with a rubber band.
4. Let the yogurt activate for at least 24 hours and up to 48 hours (sometimes longer) in a warm place. The longer it rests, the tangier the yogurt will become. In warmer climates and summer it's easy to make yogurt if your house is warm (75 degrees F / 23 C and above). But in cooler climates or seasons, place the yogurt in the oven with the light on (do not turn on the oven), where it should have the right amount of heat to activate.
Once the yogurt has reached the right amount of tanginess and thickness of your liking (be sure to sample with a wooden spoon), cover securely with a lid and refrigerate until cold. Refrigeration will thicken the yogurt even more, almost to a Greek yogurt consistency (depending on the brand of coconut milk you used).
Stores for 7-10 days. You'll know it's gone bad when the smell is off-putting or there is mold.
For more dairy-free recipes try this Dairy-Free Roasted Garlic Cream Cheese.
