This is my new favorite breakfast at the moment. I am in the process of healing my gut and part of that includes getting in lots of good probiotics. I’ve been meaning to try making dairy free yogurt for awhile, but was always afraid it would taste weird. I can’t believe I waited so long because I’m obsessed with it now! The good thing about it is that you can make more or less “sour” by adjusting the time it stays in the oven. The first time I tried making the yogurt it wasn’t sour enough so I increased the time and the second time it turned out perfectly. It’s important to note that you’ll place the jar in the oven and ONLY turn on the oven light. You won’t actually turn on the oven.
Let’s face it…we’re all busy. Making good decisions in regards to our diets can often be clouded by the fact that our time is limited. Every Friday I will share with you a recipe or technique that uses 5 Ingredients or fewer. The idea is to show you recipes that are easy to prepare and versatile for all of us that don’t have time to whip up a complicated meal during the week.
The recipes will include 5 ingredients or fewer, but there are a few ingredients that are considered “free” ingredients that you probably use every day and are already in your kitchen. The “free” items are water, salt, black pepper, and cooking oil. These items may be used in recipes and won’t count toward the ingredient total. I will also include some optional items that would be great to add if you have them on hand but you don’t need to make a special trip to the store if you’re all out.
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- 2 (13.5 oz) cans coconut milk (refrigerated overnight)
- 2-3 capsules of probiotics (10 billion c.f.u. (colony forming units in each capsule--use 3 capsules for a more tart yogurt)
- 2-3 Tbsp sweetener (sweeten to taste--use powdered Swerve for low carb or honey for Paleo)
- Scoop out the coconut cream that rose to the top of the coconut milk can into a 1 quart mason jar.
- Open the probiotic capsules and pour the contents into the mason jar. Stir to thoroughly incorporate.
- Close the mason jar and place it into the oven with the oven light on (do NOT turn on the oven).
- Allow to it sit in the oven for 24 hours.
- Add sweetener to taste and then place in the fridge overnight to thicken.
Net Carb Count*: 2.84 g net carbs (per serving - 1/4 cup)
Total Carb Count: 2.84 g total carbs (per serving - 1/4 cup, plus the carbs for the sweetener) makes 1 3/4 cup
*Note net carb count = Total carbs – fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
Recipe adapted from Paleo Plan
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