Coconut Yogurt

• 2 x 13.5 oz cans unsweetened coconut milk or coconut cream
• 1 tbsp unsweetened dry gelatin
• 1 tsp sugar
• 1 probiotic cap, non-dairy starter culture or previously made coconut yogurt (1/4 cup)
• 3 oz unsweetened protein powder (whey or pea protein)

Instructions

1. Bloom gelatin in ½ cup coconut milk (room temperature) by sprinkling it over the milk and allowing it to sit for 5-10 minutes then stir to distribute gelatin.
2. Heat remaining coconut milk and sugar (don’t worry, it will be consumed by the probiotics) in a sauce pan to 150°F. Whisk in bloomed gelatin and allow mixture to cool to 110°F. Whisk in starter and protein powder.
3. Once temperature reads 110°F, pour into yogurt maker. Allow to process undisturbed for 12-24 hours. Refrigerate for up to one week. Makes 4 cups; ½ cup per serving.

Net Carbs : 3.5g
SugarOH: 0g

NOTE that you do not have to add the gelatin, sugar or protein powder. The gelatin is added to thicken it. The sugar will feed some of the bacteria as there isn't a lot of carbohydrates in the coconut milk but it really isn't necessary. The protein powder will thicken it slightly as well as provide additional protein to the yogurt so it is more like a Greek yogurt.