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 1/2 cupCoconut Milk, canned
- 1 tspProbiotic Powder
- 1/2 tspSpirulina Powder
- 1 tbspChia Seeds
- 1 tbspCoconut, unsweetened flakes
- 1/4 cupBlueberries, frozen
- 1 tspHemp Seeds
- Place contents of canned coconut milk into a glass jar.
- Add the powder into the jar and combine thoroughly with coconut milk.
- Cover jar with a cheesecloth or a 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 the spirulina powder and chia seeds. Blend well, until ingredients are smooth. Voila, a blue-green yogurt!
- Place yogurt in a bowl and garnish with coconut, hemp seed, frozen blueberries, and strawberry.
Recipe: Creamy Green Strawberry Dream Serving in this recipe:1
- Calories: 236.6
- Total Fat: 3.6 g 5.5%
- Saturated Fat: 0.4 g 1.9%
- Cholesterol: 0 mg 0%
- Sodium: 358.7 mg 14.9%
- Total Carbs: 45.7 g 15.2%
- Dietary Fiber: 9.9 g 39.4%
- Sugar: 22.1 g
- Protein: 8.1 g 16.2%
- Vitamin A: 481.9% Vitamin C: 244.1%
- Calcium: 68.5% Iron: 26.1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.