Who knew you could make coconut yogurt at home? Just a can of organic coconut milk and a few probiotic capsules, and you have a satisfying vegan yogurt that's light and creamy. Making it at home allows you to control the sweetness and consistency without the normal thickeners hiding in store-bought yogurts.
This picture-perfect yogurt gets its natural blue-green color from spirulina, an algae powder that's high in protein, phytonutrients, B vitamins and antioxidants. The blue-green color makes for a whimsical mix to everyday eats like yogurt bowls and smoothies!
- 1 Can Organic Coconut Milk
Probiotic Capsules (see Notes)
- ½ Teaspoon Spirulina
- 1 Tablespoon Chia Seeds
- 1 Tablespoon Unsweetened Shredded Coconut
- ¼ Cup Blueberries, frozen
- 1 Teaspoon Hemp Seeds
- 2 Strawberries, sliced
Place contents of canned coconut milk into a glass jar.
Open the probiotic capsules, pour the powder into the jar and combine thoroughly with coconut milk.
Cover jar with a cheesecloth or coffee filter and secure with a rubber band.
Allow yogurt to stand on the counter where the temperature is about 72F degrees. You'll get a slightly different result or timing if your kitchen temperature is cooler or warmer than 68-77F degrees.
Check your yogurt at 24 and 48 hours, and if it's firmed up, it's ready to go into the refrigerator to set further and cool down.
Add chilled coconut yogurt to your NutriBullet Cup along with ½ teaspoon of spirulina and 1 tablespoon chia seeds. Blend well, until ingredients are smooth. Voila, a blue-green yogurt!
Place yogurt in bowl and you're ready for garnishing with coconut, hemp seed, frozen blueberries and strawberry.