- 800mL reduced fat coconut milk
- 2 tablespoon coconut butter
- 1 tablespoon pure vanilla extract
- pinch white powdered stevia – if you don’t like stevia, use 1-2 tablespoon coconut/coconut sugar or honey
- 2 tablespoon freshly ground chia seed – see note
- 8 servings of non-dairy probiotics
- Medium sized cooler + boiling water OR 1 towel + heating pad
- Place coconut milk, coconut butter, vanilla, and stevia in a blender. Turn on high for 8 minutes. [This should heat your yogurt to the desired temperature. If you have a weak blender, transfer to a saucepan and bring to a boil, reduce and simmer for 4 minutes before bringing back to the blender to add your chia seed]
- Continue to blend while adding chia seed. Blend until mixed before turning blender off and removing lid.
- Allow to cool for 5-10 minutes.
- Add probiotics, return lid and pulse.
- If doing the cooler version:place boiling water in cooler to the 3 inch mark. Once the yogurt has cooled, pour into 2 – 1000mL mason jars and place in the cooler for about 15 hours. You may have to change your water halfway through to ensure it’s hot enough. Refrigerate for 8 hours.
- If doing the heating pad version: once the yogurt has cooled, pour into 2 – 1000mL mason jars and wrap in a heating pad [set on lowest setting] and a towel. Allow to sit for 15 hours. Refrigerate for 8 hours.
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The chia seed is what thickens the yogurt. If you make this yogurt with other nut milks, more chia seed may be needed. For example: almond milk yogurt will need a total of 4-6 tablespoon ground chia seed. I found that anything past 4 tablespoon of chia begins to taste very chia-like. Another alternative to chia would be agar agar flakes but I would start with a small amount of 1-2 teaspoon until desired consistency is met.
Nutrition Information Per Serving
- Calories: 269
- Calories from Fat: 224
- Total Fat: 27.1
- Saturated Fat: 23.5 g
- Sodium: 17 mg
- Carbs: 7.5 g
- Dietary Fiber: 3.5 g
- Net Carbs: 4 g
- Sugars: 3.9 g
- Protein: 2.9 g