“Let food be thy medicine and medicine be thy food.” (Hippocrates)
- 2 cans of coconut milk
- 3 Tbsp of cornstarch or tapioca flour
- 1 tbsp of coconut palm sugar (optional)
- 4 Tbsp of probiotics (powder)
Probiotics are live bacteria that are good for you, especially your digestive system. Additionally, they make food very tasty. Chocolate, kombucha, sauerkraut/kimchi, olives wouldn’t taste the same without fermentation. This is a simple recipe for coconut milk-based yogurt. The first time I tried coconut yogurt was in New York some 6 years ago. I thought it was one of the most amazing and tastiest things. Little did I know that it is so easy to make at home!
Probiotic powder is available in health food stores. Look for a vegan type and make sure it has one (or more) of the following: Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium bifidum, Bifidobacterium lactis and/or Streptococcus thermophilus.
Mix the coconut milk, cornstarch, and sugar (if any) in a saucepan. While whisking frequently, bring to a soft boil. Once it has a thicker consistency and has boiled for a few minutes, remove it from the heat. Let the mixture cool down to room temperature and then pour it into a bowl. Add the probiotics and stir with a wooden spoon. Cover the bowl with a cloth and keep in a dark place for 12-48 hours. Taste your yogurt about every 12 hours to assess whether it is done and has reached the right sourness. It will take a different amount of time depending on how warm it is and other external influences.
Use the yogurt as you would like; for breakfast with some granola and compote or with garlic and herbs over roasted vegetables.