Thursday, August 4, 2016

Coconut Milk Yogurt

Coconut Milk Yogurt



2  cans full-fat coconut milk (Market Value or Thai Kitchen)
*
¼ C water
2 tsp gelatin powder (Great Lakes brand red can is healthier than Knox)
1-1/2 TBL honey
1 scoop pea protein powder
1 capsule probiotics (approx 1/4 tsp)
pinch of sea salt (I think)
Optional: ½ tsp turmeric powder or ¼ tsp cardamom powder
5 half-pint glass canning jars with lids

  1. In a saucepan over medium-low heat, bring coconut milk to at least 110ºF. While it is warming on the stove, pour water into a wide rimmed shallow bowl and sprinkle gelatin over the water. Set aside so gelatin can bloom.
  2. Remove pan from the stove. To the coconut milk add honey, softened gelatin and pea protein powder (and spices if using). Test temperature to make sure it is lukewarm (110º), then open capsule of probiotics and sprinkle into the mixture.
  3. Using an immersion blender, blend well.
  4. Pour into the small canning jars, using metal funnel, and cap with lids. 
  5. Set a heating pad in a draft free place on a counter and set to lowest setting. Place jars on the heating pad and cover with a thick wool sweater, or felted cozy.
  6. Leave alone until it’s done, at least 12 hours. Then, tighten lids again (they will have loosened a bit). Shake each jar. Refrigerate for several hours to thicken.