Vanilla Bean, Coconut Yogurt

Servings: 7
Preparation Time: 8–20 hours

Ingredients:

• 5 1/2 cups coconut milk*
• 1 tablespoon raw honey
• 1 teaspoon vanilla extract
• 2 vanilla beans
• 4+ probiotic capsules
• 2 teaspoons agar powder, optional (or about 1 tablespoon guar gum, for thickener)
• 1/4 cup water (for agar powder, if used)

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 coconut recipes and photos here!

Frozen, Coconut Yogurt

Ingredients:

• 5 cups yogurt (plain or vanilla)
• 3 cups fruit (strawberries, blueberries, pineapple tidbits)
• 1/2 cups dried, unsweetened coconut flakes
• 2 cups of sugar (evaporated cane)
• 2 cups of coconut milk*

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

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