A tasty and creamy substitute for regular yogurt is this dairy-free coconut milk yogurt. It's loaded with probiotics for gut health and Paleo-friendly.
Ingredients: 2 cans full-fat coconut milk. 2 tablespoons tapioca flour. 2 tablespoons maple syrup or honey. 1-2 probiotic capsules containing at least 5 billion CFUs each.
Instructions: Before opening, give the coconut milk cans a good shake. Combine tapioca flour and coconut milk in a saucepan and whisk until smooth. Stirring constantly, heat the mixture over medium heat for about 5 minutes, or until it thickens. Take it off the stove and allow it to come to room temperature. Stir in honey or maple syrup after it has cooled. Crack open the probiotic capsules and transfer the contents into the mixture with the coconut milk. Mix thoroughly to blend. Pour the mixture into a jar or other lidded container made of clean glass. Put a fresh towel or cheesecloth over the jar and fasten it with a rubber band. Depending on the level of tanginess desired, leave it to ferment for 24 to 48 hours at room temperature. To chill and thicken the yogurt even more after fermentation, place it in the refrigerator for at least 4 hours. Enjoy and serve cold!
Prep Time: 10 minutes
Cook Time: 5 minutes
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