You know that feeling when you try a recipe and it not only lives up to your high foodie standards, but totally, insanely surpasses them? Well, that’s what we experienced when we tried Choosing Raw’s Easy Homemade Coconut Yogurt. If you’re familiar with the yogurt making process, you know that it’s usually a two day adventure. So, will you even believe us when we tell you this recipe is ready in less than ten minutes? Yup. It’s true. What’s more incredible is that it is vegan, contains only the best ingredients, and has a creamier texture than any store bought coconut yogurt we’ve ever tried.
In order to create the yogurt taste, a probiotic is used. I have been using Inner-Eco Coconut Kefir Probiotic for years now. I love it for three reasons: 1. It makes my tummy happy 2. It doesn’t contain dairy like most probiotics, and 3. It’s affordable. So, when I saw that it was used in this recipe, I had to try it!
We altered the recipe just a tad so that it’s “30 Day Refined Sugar-Free Challenge”-approved. The original recipe calls for 1 Tbsp. of either maple syrup, honey or coconut nectar. Even though these sweeteners are not technically refined sugar, we are trying to limit consuming added sugars in any form, so we replaced it with berry sauce made from one ingredient: frozen berries.
Making the berry sauce is completely optional because the yogurt tastes delicious on it’s own. I prefer my yogurt to be on the tangy side so the unsweetened yogurt was perfect for me. However, if you like sweeter yogurt, make the berry sauce! It will be worth it when you get to swirl it into your yogurt and see how pretty it looks.
So why should you make homemade coconut yogurt instead of purchasing it at the store? For many reasons! This yogurt tastes creamier than store-bought yogurt, it doesn’t contain any weird thickeners or preservatives, you have the power to make it as tangy as you like, and most importantly, it doesn’t contain refined sugar!
- 2 cans full fat coconut milk, refrigerated overnight
- 1-2 Tbsp lemon juice
- ¼ cup Eco One coconut kefir probiotic
- 1 tsp vanilla
- Pinch of salt
- ½ bag of frozen mixed berries
- Cook berries in small saucepan over medium-low heat until juicy and soft; about 5-7 mins.
- Meanwhile, scoop out the coconut cream from the cans, leaving the watery substance behind and place in blender.
- Add remaining ingredients and blend until smooth.
- Squish berries using wooden spoon to release all juices; cool.
- Put berries through a fine sieve to remove seeds.
- Mix berry sauce into yogurt or serve on the side.
With this yogurt and the recipe for peanut butter date “cookies”, completing this 30 day challenge with be a breeze! Plus, we have a lot more delicious recipes coming your way so stay tuned!
As always, we send you LOVE and PEACE without grease!
XO, The Glisten Girls