Thursday, May 1, 2014

DIY Coconut Yogurt (non-dairy)

I am really excited about this recipe and have already dubbed it a breakfast staple in my house. It is supremely simple and fantastically quick and easy to make. This recipe makes enough to have breakfasts ready to go for days. This is great news for those of us who just need a little preparation to be successful in our efforts to be healthy.

I stay away from dairy as much as I can because it is thought to be insulinogenic, meaning it raises insulin levels in the body and I don't really feel that I need it in order to thrive nutritionally. I really enjoy treating myself to store-bought coconut yogurt from time to time, but store-bought yogurts (especially the dairy-free types) are expensive, full of added ingredients to help with texture, and are always sweetened. If you share with me in this problem, you're welcome. I fixed it.

The texture is great: creamy, melt-in-your-mouth and rich. I had been mulling over the idea for this recipe for weeks and man am I glad I finally went for it. Recipe time!

Coconut Yogurt
By Bailey West

1 can full fat coconut milk
4 T chia seeds
6 oz. blueberries 
1/4 dried coconut flakes
1/4 c almonds
1 packet stevia

Combine all ingredients in an air-tight container. Make sure your coconut milk is room temperature so the cream doesn't separate from the juice and stir the stevia and chia seeds into the milk very well. Stir in your toppings and put your yogurt in the fridge to firm up. It should be good to go in an hour or so, but I let mine chill over night to be on the safe side. Enjoy!

This recipe would lend itself well to accompanying a variety of ingredients, so mix it up!

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