Name: Coconut Yogurt
Yield: Serves 4
Ingredients: 1 pinch sea salt; 2 tablespoons maple syrup, plus more for drizzling; ⅓ cup pumpkin seeds; ¾ cup purified water; 1 pinch salt; 2 tablespoons lemon juice; 1 probiotic capsule; 2 cups coconut meat; ¾ cup coconut chips; ½ cup almonds, slivered; 2 cups rolled oats; 1 teaspoon vanilla powder; ½ teaspoon cinnamon powder; ⅓ cup white mulberries, dried; ½ cup golden raisins; 1 package freeze-dried strawberries

Preparation info

Serves
4

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Coconut Yogurt

2 cups coconut meat
1 probiotic capsule
¾ cup

Method

Coconut Yogurt

Blend all the ingredients, except the lemon juice and salt, in a high-speed blender until smooth. Transfer mixture to a mixing bowl, cover with cheesecloth, and place in a dehydrator for 8–12 hours at 85°F. Once the desired fermentation is reached (this mixture should be slightly sour), stir thoroughly and whisk in the lemon juice and salt.</