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Posted by on Sep 8, 2017 in Breakfast, Entrees, RECIPES, Sides, Snacks, Uncategorized

Coconut Probiotic Yogurt

Coconut Probiotic Yogurt

 

Peeps, I have been wanting to share this recipe as soon as I got it to “work”. I have been making it non-stop since. For several years, I have been trying different brands of non-dairy yogurts, but have never found one that has the fluffy and super creamy texture that some dairy yogurts have – like Greek yogurts, or Siggi’s…until now! After seeing Coconut Cult yogurt popping up all over Instagram, I decided I needed to try it! It looked as creamy as my favorite dairy yogurts! I went to go buy it online and it was $72 for 2, 16 oz jars (GASP!)! I am ALL about supporting new and budding American-born businesses, but I live pretty comfortably and still could not justify spending almost $75 on 2 jars of yogurt, even if it was the best. Over the course of the next several months, I went back to their website a few times, maybe there was a sale? maybe they lowered their price? maybe they’re selling it closer by and I can just buy one jar…?? Maybe someday I will get lucky enough to try some Coconut Cult!

After researching a few recipes on yogurt making, it seemed like something I could do without too much effort. I figured I already had the 2 necessary ingredients, and if it didn’t work, all I’d lose was a can of coconut milk/cream and a few probiotic capsules. But it WORKED! I did lots of recipe testing to get this one right for you guys, and for me 😉 ! It is so so creamy and delicious and tangy and FULL of gut-happy probiotics! I don’t have a ton of experience with fermentation so I was afraid I would end up with a lumpy, smelly, moldy mess, but even with my “worst” batch, that wasn’t the case!

You read that right…all you need is a can of coconut cream + 2 probiotic pills! There are a few caveats to that to reach utmost creaminess and tangy yogurt taste, I’ll share those below.

 

Coconut Probiotic Yogurt
 
Prep time
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The easiest creamiest probiotic filled raw coconut yogurt! Add to smoothies, with cereal and/or fruit, or all by its delicious self!
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 14 oz (ish) can coconut cream (WITH guar gum)
  • 2 probiotic capsules
  • 1 very clean glass jar
  • Enough cheese cloth to cover jar opening
Instructions
  1. Add full contents coconut cream can and contents of probiotic capsules to very clean blender just until smooth.
  2. Pour cream/probiotic mixture into glass jar.
  3. Cover jar with cheese cloth and secure with string or rubber band
  4. Allow to sit in a warm and dark place, for 24-48 hours
  5. Put in refrigerator after fermentation and enjoy within a week!
Notes
Once it's cooled in the refrigerator, it will thicken slightly and become more creamy!

*Adapted from Minimalist Baker

PRO TIPS:

  • If you want to make it even more creamy, you can line a strainer with cheese cloth and let it drain for a few hours. What gets strained out is probiotic coconut water, that can be consumed by itself or added to something else. What is left over is just the coconut cream without water.
  • You can use full fat coconut milk, it will just be a bit runnier, unless you strain it out using the above method. I’m all about simplification and coconut cream is basically the coconut meat with the water already mostly removed.
  • If your house is >70F, you can just leave the jar to ferment in a kitchen cabinet, or other dark spot. If your house is <70F, you can put the jar in the oven with the oven light on.
  • Brand matters!
    • I tried this without guar gum coconut cream and I personally thought it was disgusting. >_< Guar gum acts as a thickener/stabilizer, so without it the coconut cream/milk will separate in the jar while it’s fermenting.  Some other recipes I found online said it was fine it you stirred/strained it, but I was grossed out by the lumpiness and consistency. I ended up composting mine because I was grossed out. The coconut cream brands I’ve used that have worked beautifully are – Native Forest and Thai Kitchen. I am not sure if these are BPA free. Thai Kitchen does not currently have organic coconut cream. Whatever you choose to use, I recommend ensuring the ingredients are coconut, guar gum, and maybe water.
    • It’s important to use a probiotic that has lots of live and active cultures. You’ll quickly find out whether that’s true if your yogurt doesn’t ferment or smell tangy (like yogurt!). I happened to have medical grade probiotics that I bought online – VSL 3 . I also read Silver Fern probiotics work well. You’ll likely need to use probiotic capsules that you can open and empty out, rather than probiotic tablets. I have not tried to crush up tablets, so I don’t know if that works.
    • You’ll know when your yogurt is ready because it will have that delicious slightly sour, pungent smell that all plain yogurt has. Although I haven’t experienced it, if, at the end of the fermentation period, you yogurt has any mold or discoloration or other funky smells, throw it away – or even better, compost it!

 

 

I would LOVE to hear how you all are enjoying this delicious, dairy-free, raw coconut yogurt!! Also share any tips, or fails :), that you have!

 

xoxo

♥Teresa

 

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Posted by on Apr 3, 2016 in Breakfast, Desserts, RECIPES, Sides, Uncategorized

Vegan Coconut Whipped Cream

Vegan Coconut Whipped Cream

Since I learned too much dairy irritates my stomach, I’ve switched to this fabulously easy Coconut Whipped Cream. It is prepared the same as regular whipped cream is, except instead of using heavy whipping cream, it uses coconut cream!

Coconut cream

Coconut cream is found at the bottom of chilled full fat coconut milk cans, or can be purchased by itself at Trader Joe’s. I haven’t been able to find just straight coconut cream anywhere else…although Google is telling me Thai Kitchen has also started selling coconut cream. I have tried several types of full fat coconut milks to make this whipped cream, but always come back to the Trader Joe’s Coconut Cream. It gets the most fluffy!

Chill the can of coconut cream (or whole fat coconut milk) in the refrigerator for at least a few hours. I always keep a can or two in my refrigerator so I have them at the ready. Flipping the can upside down will cause all the coconut cream to settle at the bottom of the upside can (AKA the top of the can if it’s right side up)….does that make sense?? Hope so! 🙂

 

coconut cream upside

 

Scoop out the cream into a chilled stainless steel or glass bowl. Even the Trader Joe’s Coconut Cream will have a little bit of coconut water at the bottom, you want to avoid getting any of the water into your bowl. The water makes the whipped cream watery…not great. Fun hint, save the coconut water for smoothies or just to drink! It has more potassium than bananas!

Add a dash of vanilla extract and a little bit of sweetener. I use about a tablespoon of maple syrup. Whip the three ingredients with a hand mixer or Kitchen Aide mixer on a relatively high-speed until the cream becomes light and fluffy. Another fun hint, sometimes I add in a capsule of probiotic powder for a little extra healthy kick!

whipped coconut cream

 

Use the Coconut Whipped cream as you would regular whipped cream. A fan favorite is on top of my healthy blackberry cobbler! So so good! If you don’t use it all in one sitting, keep it cool in an airtight container, and you can re-whip it later more if necessary!

15.9.22 Blackberry Cobbler 3

Vegan Coconut Whipped Cream
 
Easy, Vegan, Delicious.
Author:
Recipe type: Dessert
Ingredients
  • 14 oz can Coconut Cream (or Full Fat Coconut Milk)
  • 1 tbsp Sweetener (I use pure maple syrup)
  • 1 tsp vanilla extract
  • Chilled Glass or Stainless Steel Bowl
  • Kitchen Aide Mixer or Hand Mixer
Instructions
  1. Refrigerate Coconut Cream or Full Fat Coconut Milk upside down for at least 6 hours, preferably overnight, so that the cream sinks to the bottom of the upside can (AKA the top).
  2. Scoop out ONLY the cream, being careful not to spoon in any of the coconut water in the can, into a chilled bowl.
  3. Add sweetener of choice and vanilla extract to bowl.
  4. Whip until fluffy!*
  5. Enjoy as you would regular whipped cream!
Notes
*It likely won't get AS fluffy as dairy whipped cream, but if you're lucky and it's refrigerated long enough, it might. 🙂
The sweetener and vanilla extract are optional. The whipped coconut cream is delicious on it's own too! And/or add a dash of probiotic powder for added nutritional benefits!

 

Enjoy!

xoxo

♥Teresa

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Posted by on Jan 24, 2016 in Breakfast, Desserts, RECIPES, Uncategorized

Healthy No Bake Buckeye Bars

Healthy No Bake Buckeye Bars

National Peanut Butter day! No better way to celebrate than with these tasty treats!

If you’re from the Buckeye State (Ohio!), like I am, you’ll know “buckeye” flavor is really just the chocolate/PB combo…It also happens to be my absolute FAVE.

Buckeye Bars

I have been on a sweet tooth kick recently. Actually, it’s not recently, let’s be serious…I have a constant sweet tooth. I am LOVING these delicious naturally sweet buckeye date bars. They take a quick 10 minutes to throw together and can be frozen for months (although I doubt they’ll last that long…). I made a double batch last week, froze half, with the intention of saving the rest for a rainy or snowy day, and have somehow plowed through them in about a week!

I posted a photo of them on my Instagram account last week and per my lovely followers’ requests, I am sharing this recipe with you all!

These bars are packed with superfoods (chia seeds and ground flaxseed) and provide you with your daily dose of protein (peanut butter) and antioxidants (dark chocolate!!)!

Buckeye bars hand

They also taste and feel like you’re eating cookie dough, so I can probably just stop there, since I don’t think anything else I say could convince you any further that you need these in your life. Stat.

As usual, these are vegan/vegetarian, and can be made gluten-free!

Buckeye Bars oats

Healthy No Bake Buckeye Bars
 
Prep time
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Fiber, protein, antioxidants, oh my!
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 c Dates - soaked in ½ c water for at least 4 hours
  • 2.5 c Old Fashioned Oats
  • ⅛ c Chia Seeds
  • ⅛ c Ground Flaxseed
  • ½ c Virgin Coconut Oil
  • ¼ c Creamy Peanut Butter
  • ¼ c Dark or Semi-Sweet Chocolate Chips OR melted with 2 Tbsp Peanut Butter
  • 1 scoop Chocolate Protein Powder, optional
Instructions
  1. As stated in the ingredients list, soak the 1 c dates in .5 c water for at least 4 hours in the refrigerator.
  2. Blend the oats into a rough powder (not quite flour, but not quite quick oat size).
  3. Blend soaked dates and remaining water until it becomes a thick paste.
  4. Mix ground oats, ground flaxseed, and chia seeds. Add protein powder if you prefer.
  5. Melt peanut butter and coconut oil in microwave for 30 minute increments, until coconut oil is fully melted. Mix melted PB/coconut oil thoroughly.
  6. Add PB/Coconut oil mixture & date paste to the dry mixture (oats, flax, chia) and mix until doughy consistency...I like using my hands for this. 🙂
  7. Massage in chocolate chips...or save them to make a glaze with the PB.
  8. Transfer dough into a baking dish or sheet and press firmly so the mixture is evenly flat. I do it so the bars are about 1cm thick.
  9. Refrigerate for at least 1 hour. Spread the melted chocolate chips and PB (optional).
  10. Slice into bars.
  11. Enjoy!

 

Buckeye bars 2

Hope you love these as much as I do!

xoxo

♥Teresa

 

 

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Posted by on Sep 22, 2015 in Breakfast, Desserts, RECIPES, Uncategorized

Healthy Blackberry Cobbler

Healthy Blackberry Cobbler

…Because who doesn’t like healthy desserts????

This recipe uses very little sugar because the fruit caramelizes during baking, further releasing the fruits’ natural sugars (+ the added benefit of making your home smell heavenly). My wonderful friend Jen has been telling me about her cobblers since we became friends, and when I finally got to try one, I knew I had to make my own! Hers was so delicious. They are SO simple, taste amazing, and have great presentation for impressing your guests ;).

15.9.22 Blackberry Cobbler Table

I had some of last year’s blackberries from my dad’s garden sitting in my freezer and realized I should probably use them before they waste away from freezer burn…and seeing as this year’s blackberry season has already passed. I topped my cobbler with some homemade coconut whipped cream, which was like silk as it melted on the fresh-out-of-the-oven cobbler. NOM.

15.9.22 Blackberry Cobbler

Truthfully this recipe can be made with almost any fresh or frozen fruit – blackberries, peaches, apples, strawberries, cherries and/or blueberries would all be fabulous. Mixing several of those fruits would I’m sure also be amazing. Like most of my recipes, it is suitable for many different specialty diets with some minor tweaks i.e. gluten-free, paleo, vegan, and vegetarian.

 

Healthy Blackberry Cobbler
 
Prep time
Cook time
Total time
 
Super easy healthy Blackberry Cobbler! Perfect for impressing any guests!
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • FILLING
  • 4 c fresh or frozen blackberries (thaw frozen berries after measurement if using frozen); or other fruit
  • 2 tbsp fresh grated ginger, optional*
  • ¼ c maple syrup, or other sweetener**
  • TOPPING
  • ¼ c extra-virgin coconut oil, melted
  • ¼ tsp sea salt
  • 1.5 c oats, old-fashioned or quick oats
  • ⅛ c milk, I use my homemade cashew milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
Instructions
  1. Preheat oven to 375F.
  2. Mix together the filling ingredients, making sure the berries are not completely frozen if you're using frozen berries. Pour into baking dish - I use an 11in circular pie pan.
  3. Mix together all topping ingredients well. The topping should be slightly crumbly.
  4. Sprinkle topping on to of filling in baking dish.
  5. Bake for 20 - 25 minutes. Filling should be bubbling and topping should be slightly golden.
  6. Remove the cobbler from the oven and allow to cool for at least 10 minutes.
  7. Enjoy!
Notes
*BUT IT IS SO GOOD WITH GINGER!!!!
**I've made this without any added sweetener and it's still amazing. Amount of sweetener can be altered to your sweetness preference.

 

I hope you love this quick and easy recipe-for dessert or breakfast-as much as I do!

 

xoxo

♥Teresa

 

 

 

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