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.
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.
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!
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 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! 🙂
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!
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!
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
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).
Scoop out ONLY the cream, being careful not to spoon in any of the coconut water in the can, into a chilled bowl.
Add sweetener of choice and vanilla extract to bowl.
Whip until fluffy!*
Enjoy as you would regular whipped cream!
*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!
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.
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!!)!
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 needthese in your life. Stat.
As usual, these are vegan/vegetarian, and can be made gluten-free!
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 ;).
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.
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.
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