Dairy-free coconut milk yogurt Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan.

PORTIONS: 2 MASON JARS


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ORGANIC INGREDIENTS

  • 1600 ml (6 cups) canned coconut milk
  • 70 g (1/4 cup) maple syrup
  • 5 ml (1 tsp) vanilla extract
  • 3,5 ml (3/4 tsp) powdered agar-agar
  • Probiotic capsules, minimum 30 billion active cells

PREPARATION

  1. In a large saucepan, bring to a boil the coconut milk, maple syrup, and vanilla, stirring frequently to keep from sticking to the bottom. Add the agar-agar while stirring with a whisk and boil for 1 minute.
  2. Remove from heat and place the saucepan in the sink. Let cold water run in the sink to cool the coconut milk.
  3. When the temperature is between 40 °C (104 °F) and 45 °C (113 °F)*, add the probiotics (just the powder inside the capsules). Stir vigorously with a whisk. 
  4. Pour into the jars and close the lids.
  5. Place the jars in the oven with the light on and let rest for 6 hours.**
  6. After, keep the yogurt in the refrigerator. It will keep for 10-12 days. A small amount of water comes to the surface, which is normal. Simply empty it or stir before eating.
Dairy-free coconut milk yogurt Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This non-dairy yogurt is a real delight. With the addition of berries, this recipe will brighten your mornings or little cravings.

TIP

* It is important to take the temperature before adding the probiotics. If the temperature is lower than 40 °C (104 °F), fermentation will not take place. Conversely, if it exceeds 45 °C (113 °C), the yogurt culture will be destroyed by the heat.

** If you don't have a light in your oven, here's a tip: start your oven for a minute, then turn it off. The starting of the heating element will suffice to keep some heat in the oven. Then, next to the pots in the oven, place a bowl filled with hot water. The combination of these 2 elements will replace the heat emitted by the oven light.