2-Ingredient Coconut Yogurt

This recipe is from one of my favorite fellow health coaches.  I love it because we are using the probiotics from our digestion plus packets, so it's a real win-win!

Ingredients

2 cans full fat coconut milk

1/4 tsp Arbonne Digestion Plus (use the rest as you normally would in the morning)

Directions

1. Flip the cans of coconut milk over from how they were stored—usually the coconut water and coconut cream will separate with the cream on top. Open the cans and pour off the coconut water. Reserve the coconut water for a smoothie or other recipe.

2. Combine the coconut cream and probiotic powder in a clean pint-size mason jar.

3. Place in the oven, with the oven heat turned off, but the oven light on, for 24 to 26 hours. The probiotics will ferment the coconut cream and turn it into yogurt in the slightly warmed oven. Again, the oven should remain off, but the oven light should be on.

4. After 24 to 36 hours, remove from oven and let sit 10 minutes at room temperature to cool off. Taste for tanginess; tanginess indicates that it fermented properly. It will be a little thin and runny because it is warm, but it will set and thicken as it cools.

5. Refrigerate after it comes to room temperature (about an hour after you remove from the oven). Let chill in the refrigerator at least two hours before serving to allow it to thicken. It will keep for 1 to 2 weeks in the refrigerator.

TIP:

For the coconut cream, use just the cream. Refrigerate the can overnight to ensure separation. Make sure to use probiotic powder that contains lactobacillus bacteria. I use

this one.