COCONUT MILK YOGURT
Becoming friends with your gut takes time. It takes small, daily actions, that build up to become something remarkable. One day you realize, your digestion is actually normal and healthy, you’re absorbing the nutrients in your food as you should, and low and behold, those daily actions you took to improve your gut health paid off.
One of the many strategies we implemented while restoring our gut was implementing a wide variety of fermented foods. Yogurt, kefir, kombucha, and fermented vegetables were all part of our regular routine. As much as I would have loved to have regular dairy milk yogurt, I simply couldn't tolerate it in the beginning and neither could my kids. In fact, it definitely played a huge part in some of the skin, bloating, and mood issues we were experiencing when we had leaky gut.
Over time we were able to heal and can now tolerate dairy again quite well. If you are just starting out on your health journey, I highly recommend staying clear of dairy for a while. Coconut milk yogurt is easy to make and satisfies that craving for creamy goodness you may be feeling. As with any new probiotic food, start slow and in small amounts (no more than a spoonful if you have chronic gut issues) so that you do not have too much die off happening. Increase slowly, day by day until you can tolerate at least a half a cup.
This recipe is easy to make but please know that it will not be the same consistency as regular yogurt because it has no added binders or thickeners. We add chia seeds to our coconut yogurt for added nutrition, protein, and thickness.
(ADAPTED FROM NOMNOMPALEO.COM)
Makes 2 Servings
1 15-ounce can coconut milk (BPA-free can)
1 probiotic capsule (at least 50 billion, I use this one, it's currently the strongest available on the market: Elixa)
REFRIGERATE YOUR CANNED COCONUT MILK. Refrigerate the coconut milk for about an hour while it is still in the can to create a thicker yogurt.
STORE YOUR COCONUT MILK. Remove the coconut milk from the can, and place it in a sterilized jar. Add the contents of the probiotic capsule. Mix the contents well, and tightly close the jar.
INCUBATE YOUR COCONUT MILK YOGURT. Place your jar of coconut milk in the oven with the light on and tightly close the door. Do not turn the oven on. A closed oven with the light on generates heat of about 105 to 110° Fahrenheit. Incubate your yogurt for up to 24 hours.
Top with berries and sweeten with stevia or raw honey.
Want to know more about fermented foods? Check out my online course Gut Health Mastery where I teach you the strategies I used with my entire family to help overcome Autoimmune Diseases, ADHD & Dyslexia, Mood Swings, Allergies, Food Sensitivities, and Seizures.
Or join me in my Facebook group, #aHealthierYou, where I’ll be sharing more information, tips and recipes to help you live a happier, healthier life.
To your health,