"...what a person accomplishes in life is directly correlated with the people around them." - John Berardi

Monday, December 30, 2013

Coconut Yogurt

I have to thank my mom and sister for this recipe as well. Little did I know at the time, just how handy this recipe would become to me now. As I've said before, I love dairy but it doesn't love me quite as much. Small doses of high quality dairy I seem to do alright with but otherwise, I'm always looking for substitutes to some of the foods I don't get to enjoy as much as I'd like to.

One of those foods that I tend to miss, is yogurt. This recipe is super quick and has a really nice light, fresh taste to it. The hardest part is finding the coconuts and learning how to open them (there are TONS of You Tube videos on how to easily open them and get the meat out). Here is a picture of what they look like. They are kept in a refrigerated section in the grocery store, usually by the packaged spinach and such.

I've made this yogurt with fresh strawberries before which was good but I usually make it with vanilla and then eat it with berries or grain-free yogurt on top (or both!). My baby loves to eat it plain & I like that he's getting the probiotics. I like my yogurt pretty thick, so I typically use whatever coconut meat I can get from 2 Thai Coconuts and then follow the rest of the recipe as written. The remaining coconut water I use for a smoothie later. Toss in a handful of spinach, a frozen banana, maybe a few ice cubes for thickness, and some cinnamon into a blender with the coconut water; it's delicious!

3 cups Thai/Young Coconut meat (I typically just use what I can get from 2 coconuts)
3/4 cup coconut water, plus additional coconut water to thin if needed
1/2 teaspoon probiotic powder (4 capsules)
1/2 cup fresh fruit (optional)
1/2 teaspoon vanilla (optional)

1. Place coconut meat, water, and fresh fruit or vanilla (if using) in a blender and blend until smooth. Add additional coconut water if necessary.
2. Add probiotic powder and blend just enough to mix.
3. Place in a jar with a lid and ferment at room temperature 12-24 hours.
4. Store in fridge up to 1 week.

The week is still young, but have you taken the time to play? What playing plans do you have for the new year?