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When I have food cravings, I always look for a healthy substitute that has the same texture and can be used in a similar way. Hence the idea of yogurt made from coconut milk was born.
This yogurt recipe, apart from being 100% natural, is vegan and raw.
THE STEPS ARE THE FOLLOWING:
Step 1: Get coconut milk *.
I make it natural. I have a juicer (juicer) that I love and it is one of the best investments I could make for my health. I bought it 3 years ago and even though I used it several times a day, it is still intact. Plus, it has so many uses!
It is used to grind coffee, spices, cocoa, puree, baby food, juices, almond butter and much more. Even last Christmas I gave one to my dad and at home they use it to grind the corn with which they make arepas and tortillas.
To make the coconut milk, I pass the pulp of the small coconuts through the juicer and the natural coconut milk and the grated coconut come out, already separated.
The grated coconut is dried in the sun and I use it for cereals or soups and milk for many things, including soups, curries and also yogurt.
If you do not have fresh coconut milk, you can use the one that is already ready, generally you can find it canned in the milk or cocktail section (eg the piña colada).
Step 2: Prepare the yogurt with the probiotics.
The second step is to add 1 capsule of any brand of probiotic for every cup of coconut milk.
You can get probiotics in any pharmacy or health food store, choose high quality ones since the bacteria must be alive.
You open the capsule and add the powder. One capsule for each cup of milk.
Note: Since coconut milk can be very heavy, I like to mix coconut milk with almond milk. So I make 3/4 cup of coconut milk with 1/4 cup of almond milk.
Step 3: Let stand
The next step is to let the mixture rest so that it forms the yogurt.
It should be left resting in the kitchen, in a warm place with light, but not directly in the sun. If you want to cover it, do it with a cotton cloth where it can breathe, do not cover it hermetically. The ideal time is 6-10 hours. If you leave it longer, the taste becomes very acidic.
If you live in a cold place, store it in the oven with the inside light on, but without turning on or heating the oven, you just turn on the light.
Step 4: Thicken the yogurt
This step is optional. Yogurt can sometimes be very liquid, so the ideal to thicken it is to put a teaspoon of cornstarch.
If you like it liquid, then don't add the cornstarch.
Step 5: Sweeten
Plain yogurt can be very acidic, so it is important to sweeten it naturally. I like the taste of natural honey.
Step 6: Add nuts, grated coconut, fruits, seeds ...
This is the entertaining part, when we start to add all the extra ingredients. You can use compote of fruits, nuts, grated coconut, granola, fruits ... the possibilities are endless.
You can make yogurt parfaits, alternating layers of strawberry compote, granola, and yogurt.
* Properties of Coconut Milk
- Carbohydrates: 100 grams of coconut milk provide 5 grams of carbohydrates.
- Proteins: 100 grams provide 2.30 gr. protein, a content higher than that of other fruits.
- Fats: it is a drink especially rich in saturated fat, hence its consumption should always be moderate. 100 grams of coconut milk provide almost 24 gr. of fat, of which 21 gr. they are from saturated fat.
- In addition to carbohydrates, proteins and fats, coconut milk is an interesting drink in terms of its content in other essential nutrients, such as vitamins and minerals:
- Vitamins: its contribution in vitamins of group B stands out especially, which exert important nutritional and energetic functions of our nervous system. Among these vitamins we can mention B1, B2, B3, B5 and B6. It also provides vitamin C.
- Minerals: it is extremely rich in minerals and trace elements, among which we can mention potassium, phosphorus, selenium and chromium.
- Its sugar content is low
- Does not contain lactose
- Protects the body from infections and viruses
Maria Jose Flaqué @mjflaque