How to Make Probiotic Coconut Milk Yogurt!

Cocobiotics

Probiotic Enhanced Coconut Milk Yogurt

Let's take a moment of silence for the death of conventional yogurt......

Don't worry we don't need to take too long of a moment for the hormone induced, antibiotic laced, pasteurized product. 

I'm all about that #DairyFree life because when my Endometriosis was on fleek & my adult acne was on point I was MISERABLE!! I saw huge changes in my skin when I kicked da white stuff to the curb. Swapping out my regular ol yogurt for this dreamy concoction

Adding in the 40 Billion Probiotics from a pre+probiotics pixie will just up your skin game to the next level as it fights the bacteria that causes acne, helps break down the foods that might be fermenting, causing your skin to break out in a rash, skin issue or acne while also creating serotonin to help reduce stress hormones! 

I'd legit pick this white creamy stuff over the topical skin care stuff because I truly, truly, truly believe that beauty starts within. 

Okay enough chit chat let's get straight to my very own COCOBIOTICS, probiotic coconut milk yogurt! 

COCOBIOTICS

SERVES 4

MACROS: 20g carbohydrates, 28g fat, 3g protein

GOODS TO GET

• 3 BPA-free cans coconut milk OR 1 liter TetraPak full-fat coconut cream

• 1/4 tsp. non-dairy yogurt starter/probiotic

• 2-3 Pre+Probiotics Pixie's  

• 1-2 Tbsp. maple syrup OR coconut sugar

• 1-2 Tbsp. unflavored grassfed gelatin, agar agar OR 1-2 cups puréed young coconut meat.

At the bottom I have a Yogurt Maker Recipe.. I use this yogurt maker. 

INSTRUCTIONS

1. Sterilize your yogurt containers, mixing spoons and other utensils with boiling water.

2. In a saucepan, bring coconut milk to 180 degrees F, then remove from heat. Do NOT boil the milk; watch it closely. Your coconut milk must reach 180 degrees or you risk contamination with Burkholderia cocovenenans or other harmful bacteria.

3. While the milk is still hot, thoroughly mix the gelatin or agar agar into your batch. You might need to experiment a little to find the exact amount of thickener for your taste.

4. Add maple syrup and stir thoroughly. The sweetener provides food for the bacterial culture and your yogurt will not ferment well without it. Cover and cool the milk to 95-100 degrees. If the milk is too hot, it will kill the bacterial culture you are going to introduce.

5. Remove about 1/2 cup of cooled coconut milk, and mix in your starter culture or probiotic. Stir well.

6. Thoroughly mix the inoculated batch back in with the remainder of the cooled coconut milk.

7. Pour cultured milk into your sterile yogurt maker jars, or any sterile glass or enamel containers that work for you.

8. Cover and ferment at 105-110 degrees for 7-9 hours.

9. Check for taste at 7 hours, and ferment longer for a more sour, less sweet, taste.

10. To keep the correct temperature for the culture, use an Excalibur dehydrator set at about 105 degrees, and place the containers on the bottom, away from the heating element. You can also use a temperature-adjustable heating pad, or put a 60-Watt bulb in your oven and leave the light on with your containers wrapped in a towel to hold the heat.f a temperature will prevent proper fermentation.)

11. You will know you have done it right by the proper yogurt-sour smell and taste. After fermenting is complete, stir to an even consistency and refrigerate for at least 6 hours. You must refrigerate for the gelatin or agar agar to thicken your yogurt.

12. If you want even thicker yogurt, you can pour the yogurt into a cheesecloth or a nut milk bag and let it drip for 6-12 hours over a bowl in a cool area. ‘

13. The longer you let it drip, the thicker it will become. What drips out is coconut water. Carefully scrape the thickened yogurt from the bag into a jar. (Messy!) Cover and refrigerate.

14. If your yogurt separates after chilling, either stir it briskly with a spoon, or whip it with a stick blender to make it light and fluffy! Mix in your pre+probiotics once it's cool because heat can kill the live strains. This will ensure you have a potent probiotic filled coconut milk yogurt!!

If Using a Yogurt Maker

1. Divide the full mixture, among the jars of the yogurt maker.

2. Switch it on and leave to incubate for 24 hours (if your yogurt maker has an automatic shut-off feature, you'll have to turn it back on).

3. Allow to cool to room temperature without disturbing, then place in the fridge.

4. Mix in the pre+probiotics pixie after it's cooled to ensure you at minimum are getting 40 Billion protected strains!

5. Add flavor packets, fruit and/or stevia to your taste buds desire!

#GUTHACK Add a collagen packet for an extra boost of gut building goodness. 

If DIY isn't your thing.. feel free to buy unsweetened coconut milk yogurt, top with a flavor packet & your pre+probiotics pixie for a minimum of 20 Billion CFU's in every serving. You'll see why I go coo coo for Cocobiotics! 

Xoxo,

Chanelle

#TheGutGirl