Dairy-free yogurt is fun to make, and it acts as a versatile base for a variety of recipes. Even if you’re not dairy intolerant or vegan, this creamy, mild, and sweet recipe is one to try!
Coconut Yogurt nibbles
- Top with berries, hempseeds, cacao nibs, and chopped Medjool dates.
- Mix with frozen berries or banana to make instant “ice cream.”
- Layer in a glass jar with fruit, walnuts, and granola for a parfait.
- Use as a soup garnish along with fresh herbs or chives.
1 – 14 oz can (400 mL) full-fat coconut milk
1 Tbsp (15 mL) agar powder
1 Tbsp (15 mL) tapioca flour
Juice of 1/2 lemon
1 vegan probiotic capsule (optional)
1 Tbsp (15 mL) maple syrup or raw cane sugar (optional)
Pour coconut milk into small saucepan. Sprinkle agar powder and tapioca flour over 1/2 cup (125 mL) water in small bowl. Mix to dissolve, then add to coconut milk. Whisk to combine.
Over medium-high heat, bring mixture to a simmer. Lower heat to medium-low and continue to simmer for 3 minutes. Pour into glass measuring cup or Mason jar and refrigerate for 3 hours to set.
Once set, spoon gelled coconut milk into food processor or blender. Add lemon juice and 1 cup (250 mL) water. Add probiotic and sweetener if using, and blend until smooth. Transfer to container or jar and refrigerate for additional 2 hours to set. Consume within 1 week.