FROM COCONUT MILK TO YOGURT

A COCONUT SOUR CREAM/YOGURT – 2 pints

ALLERGIES TO DAIRY!

At times I make a large batch of non-dairy yogurt. (A recipe that I share in the update to EAT MORE WHOLE GRAINS cookbook that is free with each cookbook purchase)

I use coconut yogurt as a dessert with fruit, in salad dressings dips or in cream soups. That way I never run out & can use as much as I want & even have a few extra jars to give away.

But there are times when I don’t use as much and I have to freeze it so . . .

Lately at times I have been using a quick method & making 2 pints at a time. It takes me 15 minutes to mix. In 30 hours it is done and can be stored in the fridge to thicken and use. When I am down to half a jar, I will make another batch to be ready the next day.

This recipe is a great sour cream or yogurt substitute as well. I read the coconut milk labels and compare so I buy the best & thickest coconut milk (ones with no unhealthy additives) which gives me the best yogurt.

Check out this COCONUT YOGURT recipe, and enjoy it’s many health benefits.

Here are a few more ways to use this recipe:

1. Add a bit of Himalayan salt & use in dressings, cream soups, dips, or even scrambled eggs (instead of milk)
2. Stir in any fruits for a delicious dessert.
3. Use instead of milk in instant puddings or when making pudding from scratch, use it instead of the milk called for.
4. Add to potatoes when mashing for mashed potatoes.
5. Use when making pancakes, waffles or muffins.

I use it in many other baking recipes as well. These are all very healthy way of getting some fermented foods in your daily menu.

A healthy diet should be enjoyable as well, so I create & serve to that end. Winnie