Lemon, Rosemary, and Yogurt Cake
Serve with cold, fresh, homemade coconut milk.
Serve with cold, fresh, homemade coconut milk.
This is a nutritious way to start your day!
Vanilla Bean Coconut Yogurt
Servings: 7
Preparation Time: 8–20 hours
Ingredients:
Directions:
In a large stockpot, combine coconut milk and honey. Bring to boiling over low-medium heat. Once milk begins to boil, reduce heat to as low as possible and cook for about 8 minutes. Remove from heat.
In a small bowl, combine agar powder and water, if using. Whisk until smooth and powder is dissolved. Stir into coconut milk mixture.
Split open vanilla beans lengthwise and scrape out seeds into milk. Add in vanilla extract. Let the mixture cool until it reaches 115 degrees F. Once it is to 115 degrees F, pour in capsules of probiotic powder and stir. Do not pour in the powder at a higher temperature or the bacteria could die.
Prepare according to yogurt maker instructions. Refrigerate after culturing and store up to 5 days.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!
This smoothie recipe combines the flavors of coconut, banana, and pineapple.
You can substitute flax seeds with almonds, sesame seeds, sunflower seeds and other healthy nuts and seeds that you prefer.
Frozen, Coconut Yogurt
Ingredients:
Directions:
Whisk all ingredients together. Pour into a 4-quart ice cream maker and make according to manufacturer instructions.
*Use 1 teaspoon of Coconut Cream Concentrate for every 6–8 ounces of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.
Recipe submitted by Sharon, Celina, TX.
stock photo