E-Book:

17

Printed Book:

17

Vegan Coconut Yogurt

Sprinkle agar powder and tapioca flour over 1/2 cup water in a small bowl. Whisk to dissolve. Pour mixture into a small saucepan along with coconut milk. Whisk together. Bring the mixture to a simmer over medium-high heat. Lower heat to medium-low and continue to simmer for 3 minutes. Pour into a glass measuring cup or Mason jar and refrigerate for 3 hours to set. Once set, spoon gelled coconut milk into a food processor or blender. Add lemon juice, 1 cup water, probiotic and sweetener. Blend until smooth. Transfer to a container and chill an additional 2 hours to set. Eat within a week.

Ingredients:

1)

agar powder : 1 tablespoon

2)

tapioca flour : 1 tablespoon

3)

water, divided : 1.5 cup

4)

canned full-fat coconut milk : 14 oz

5)

lemon, juiced : 0.5

6)

vegan probiotic capsule (optional) : 1

7)

maple syrup (optional) : 1 tablespoon

8)

:

9)

:

10)

:

11)

:

12)

:

13)

:

14)

:

15)

:

16)

:

17)

:

18)

:

19)

:

20)

:

21)

undefined: undefined undefined

22)

undefined: undefined undefined

23)

undefined: undefined undefined

24)

undefined: undefined undefined

25)

undefined: undefined undefined

26)

undefined: undefined undefined

27)

undefined: undefined undefined

28)

undefined: undefined undefined

29)

undefined: undefined undefined

30)

undefined: undefined undefined