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DIY coconut yogurt

posted on Tuesday, May 15th, 2018

•1 can coconut milk
•1/4 soaked cashews
•2 probiotic capsules

•Blend the coconut milk and the drained, soaked cashews in a blender until completely smooth.

•Empty the probiotic capsules into the blender (just the powder inside) and blend for a second.

•Pour into a clean jar, leave at least 2 inches of space in case of expansion

•Cover with a clean cloth napkin or kitchen towel and secure with a rubber band.

•Leave on the counter, away from direct light, in a warmer place in the house. After 24 hours, check the taste and texture. If it’s to your liking place in the fridge. It will thicken as it cools. For a more sour taste leave on counter for up to another 24 hours.

Refrigerates well for about 2 weeks.

Recipe via @mamaeatsplants.
Photo courtesy of Sophi Robertson