Fruits + Yogurt

Name: Fruits + Yogurt
Yield: Serves 4–6
Ingredients: 1 cup cashews, soaked; 3 cups coconut meat; 1½ cup purified water; 2 probiotic capsules; 1 cup strawberries; 2 tablespoons, plus 2 teaspoons agave; 1 pinch salt; 4 tablespoons lemon juice; ¼ cup maple syrup; 1 papaya, sliced thin, ⅛ inch; 1 pinch pink salt; 3 cups raw pecans; 1 strawberry, sliced thin, ⅛ inch; 1 mango, sliced thin, ⅛ inch; 1 star fruit, sliced thin, ⅛ inch; 1 kiwi, sliced thin, ⅛ inch; ½ pint blackberries; ½ red dragon fruit, scooped with melon baller; 1 banana, sliced thin, ⅛ inch; ½ pint blueberries; 5 small mint leaves; ½ red dragon fruit, scooped with melon baller

Coconut + Cashew Yogurt. Strawberry Syrup. Candied Pecans. Tropical Fruits

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Coconut + Cashew Yogurt

Makes 1 quart
3 cups coconut meat
1 cup cashews<

Breakfast
Vegan

Method

Coconut + Cashew Yogurt

In a high-speed blender, blend the coconut meat, cashews, probiotic capsules, and purified water until smooth. Transfer the mixture to a mixing bowl, cover with a kitchen towel, and place in a dehydrator for 8 to 12 hours at 85°F. If you do not have a dehydrator, place the bowl in a very warm area for 8–12 hours to ferment. Stir very