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Coconut Yogurt

Serves 5.

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    Coconut Yogurt

    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!

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    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.
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    Coconut Yogurt

    Ingredients

    • 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)

    Nutrition

    Per serving:

    • calories156
    • protein1g
    • fat14g
      • saturated fat12g
      • trans fat0g
    • carbohydrates7g
      • sugars3g
      • fibre0g
    • sodium24mg

    Directions

    01

    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.

    02

    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.

    03

    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.

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