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Homemade coconut yogurt using only 2 ingredients, (dairy free and vegan)

We've been experimenting with how to make our own dairy-free coconut yogurt, and after all the trial and error, we can safely say we've figured it out. So it's time to share with all of you, this simple and delicious homemade coconut yogurt recipe, using only 2 ingredients.

We found only a few brands of coconut yogurt available in supermarkets. However, they all include thickeners and additives such as: Carrageenan, locust bean gum, guar gum, sugar, "natural" flavors and other ingredients, which we recommend not consuming.

Additives in most brands of coconut yogurt:

Carrageenan is derived from algae, but that doesn't mean it's healthy. In fact, research has shown that it can be particularly destructive to the digestive system, causing inflammation. That is why it is better to avoid it at all costs.

You can be flexible with some chewing gums, such as guar gum and locust bean gum, which are also used to stabilize, emulsify and thicken foods, since they do not have the same destructive effects as carrageenan. However, they can be problematic for people with a sensitive digestive system, such as those with IBS or SIBO. Therefore, it is better to avoid regular consumption of products that include them.

As for natural flavors, just because a product says "natural" doesn't mean it's healthy, natural flavors also contain preservatives and solvents. It is always best to contact the company, to see where and how these flavors are obtained.

Even in the US, a coconut yogurt, with a clean list of ingredients, at a reasonable price has not been found, so we decided to make our own coconut yogurt.

Coconut yogurt process:

The first few times we tried to make coconut yogurt, we used coconut milk without chilling it first, and separating the cream from the water. We thought that, just like making regular yogurt, it would thicken after fermentation. Well that didn't happen and we ended up with a runny yogurt that was more like milk.

So next time, we used a recipe with raw honey and gelatin. The result was thick, but had a gelatinous consistency due to the gelatin, which we were not thrilled with.

Finally, we decided to try coconut cream and that's when we got perfectly thick coconut yogurt.

We experimented with and without the honey and found that you don't need to add any sweetener to get the fermentation process started.

Quality is key:

Another important finding was the quality of their probiotics. One time, our "yogurt" tasted exactly like coconut cream, which meant it hadn't fermented properly. We thought it had something to do with the quality of the probiotic powder, so the next time we tried a new probiotic product and it worked like a charm.

So, to recap, here are some of the things we've learned so far:

Use coconut cream instead of coconut milk, for a thick consistency similar to Greek yogurt.

It is not necessary to add other ingredients such as: Gelatin or honey for proper fermentation.

Be sure to use high-quality probiotics with at least 60 billion CFUs.

You can enjoy this delicious coconut yogurt, alone or with fruits. You can also use it in smoothies, chia puddings, and ice cream.

Next. We teach you how to make your homemade coconut yogurt:

Ingredients and instructions:

2 13.5 oz (400 ml) cans coconut milk

· 4 probiotic capsules of 15 billion CFU (or 2 probiotic capsules of 50 billion CFU)

· Store the coconut milk in the refrigerator overnight, so the coconut cream separates from the coconut water.

· Without stirring, scoop the coconut cream into a bowl. (Save the coconut water to use later in other recipes)

· Add the probiotics to the container. Mix them with a wooden spoon, until they are fully incorporated into the coconut cream and there are no lumps.

· Transfer the coconut yogurt to a clean glass jar, cover with a paper towel or cheesecloth and use a rubber band to secure.

· Place the glass jar in a warm place, such as an oven with the light on, for 24 hours to ferment. (Make sure not to turn on the oven during this time)

· Remove coconut yogurt jar, cover with lid, and chill in refrigerator for at least 2 hours before enjoying. Coconut yogurt can be used with granola, cereals, or fruit.


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