Coconut Yogurt (vegan)

satanboy

satanboy

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HomemadeYogurtWithStrawberries.jpg,%20HomemadeYogurtWithStrawberries.jpg

I love a recipe that is simple and quick, yet exceptionally healthy. You're going to LOVE this vegan, coconut yogurt. It's delicious, surprisingly easy to make, and a great way to bring fermented foods into your diet.

Fermented foods like yogurt are often missing from the modern diet. The good bacteria found in these foods help to strengthen your gut health, improve your immunity, and aid in the reduction of inflammation in your body. This particular yogurt is higher in beneficial bacteria than traditional store-bought yogurt, with none of the added sugar. Enjoy!

Homemade Vegan Coconut Yogurt & Berries

Serves 2

Ingredients

  • 1 16-ounce Mason jar (or any closed container)
  • 1 can original coconut milk
  • 5 probiotic pills
  • 1 cup fresh strawberries
  • drizzle of Vermont maple syrup (optional)
  • 1 handful of your favorite chopped nuts (optional)

Directions

In a 16-ounce Mason jar, combine coconut milk and a high quality probiotic by opening the capsules and pouring the probiotic powder directly into the coconut milk. Discard the capsule. Close the lid tightly and shake.

Store the Mason jar in a cool, dark corner on your kitchen counter (away from the stove) for three days, shaking periodically. After three days, the yogurt is ready to be served. Or, if you prefer thicker yogurt, you can refrigerate it for up to one week. Refrigerated, thickened yogurt should be stirred prior to serving.

When ready to serve, slice up the fresh strawberries and add to the yogurt with a drizzle of pure maple syrup and some chopped nuts. Or, get creative with your own combination of berries, nuts, and granola.

Note: If your yogurt doesn't culture, one of two things may be happening. First, check to be sure the lid is properly sealed. Second, it could be your brand of probiotic. Try replacing with a higher quality choice.

Enjoy!
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http://www.mindbodygreen.com/0-14143/diy-vegan-coconut-yogurt-its-really-easy-to-make.html
 
1 can original coconut milk
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Take a look at the ingredients on that. All of these milk products "rice/soy/coconut" are like 10% rice/soy/coconut and 90% something else (water mostly...hopefully)...and thats the premium WW kind. Took one look at that story and decided to stick to full cream milk instead.

Pretty sure there is zero chance of anything whatsoever fermenting in that 90% something else but I've found that vegans tend to take a unique view on sciencey thing.
 
HavocXphere said:
Take a look at the ingredients on that. All of these milk products "rice/soy/coconut" are like 10% rice/soy/coconut and 90% something else (water mostly...hopefully)...and thats the premium WW kind. Took one look at that story and decided to stick to full cream milk instead.

Pretty sure there is zero chance of anything whatsoever fermenting in that 90% something else but I've found that vegans tend to take a unique view on sciencey thing.
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Damn....thanks for that. It sounded so good too.
 
You'd have to look at the back of the can. I'm skeptical about making yogurt from canned anything though tbh - both on the feasibility front and health benefits. Plus a lot of canned stuff is technically "unpreserved"....essentially if you nuke something and can it fast then it'll last because no bacteria etc can get to it. So unpreserved in this context is good but not exactly a miracle.

As I said I've given up on milk substitutes though - if WW's high prized stuff falls that far short of expectations then I don't have much faith in someone else stepping up to the plate. (Go look at them...its literally single digit percentages on content).

In fairness...even the real deal is coconut flesh liquidized + water (just look at the colour...the liquid in a coconut is decidedly not milky in colour or consistency). I just don't like buying stuff that says X on the box and then it contains a tiny percentage of X by volume/weight/whatever.
 
HavocXphere said:
Take a look at the ingredients on that. All of these milk products "rice/soy/coconut" are like 10% rice/soy/coconut and 90% something else (water mostly...hopefully)...and thats the premium WW kind. Took one look at that story and decided to stick to full cream milk instead.

Pretty sure there is zero chance of anything whatsoever fermenting in that 90% something else but I've found that vegans tend to take a unique view on sciencey thing.
Click to expand...

I'm pretty sure you'd have more than enough fermentable sugars from the strawberries. Then again, I have no clue about yogurt fermentation, I just brew beer.
 
satanboy said:
What do you think of this one?
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Almost every brand of coconut milk/cream has a load of E numbers added to it. I've seen the odd one that's got nothing added to it, but even the place I bought it from was wary of the claim. It doesn't make sense that one R20 can of milk needs 7 E numbers while another R20 can just needs water and a single preservative.

The only product I've seen locally that I would trust is Amaizin coconut milk/cream. Given you the Amazon link so you can see the ingredients (coconut, water, guar-gum). It's ridiculously expensive though (wellness warehouse), so I just use the regular cans of coconut milk and don't worry about the ingredients too much.

The other option is to buy young coconuts which are sometimes available - blend the soft meat and use that as your coconut base. Works really nicely.
 
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BCO said:
I'm pretty sure you'd have more than enough fermentable sugars from the strawberries. Then again, I have no clue about yogurt fermentation, I just brew beer.
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You need bacteria to grow...which is a problem if your medium is full of preservatives.
 
Came across a recipe a while back but havent got to make it yet ! Should be crazy delicious
 
HavocXphere said:
You need bacteria to grow...which is a problem if your medium is full of preservatives.
Click to expand...

I assumed they were inoculating with the probiotics and that the coconut milk had no preservatives (often canned goods are preservative free).
 
HavocXphere said:
Take a look at the ingredients on that. All of these milk products "rice/soy/coconut" are like 10% rice/soy/coconut and 90% something else (water mostly...hopefully)...and thats the premium WW kind. Took one look at that story and decided to stick to full cream milk instead.

Pretty sure there is zero chance of anything whatsoever fermenting in that 90% something else but I've found that vegans tend to take a unique view on sciencey thing.
Click to expand...

Coconut milk is usually pure if bought in a can. It should still work.

I'll try it over the weekend :) Sounds yum.
 
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