For those of you who have a range of food allergies – not just gluten – you will be pleased to find out you can make yogurt out of coconut cream.
As I found out the hard way – after eating my own body weight in this stuff when I found out about it – you want to use it sparingly as it packs a punch calorie wise. But you will find its so rich and delicious a little goes a long way.
Breakfast Cereal Portion Sizes
When you take time to read the recommended portion sizes for breakfast foods like cereals and muskie – the serving size is usually around 1/4 of a cup. Yet most people fill up the bowl, add some fruit and some yogurt and start shoveling.
Now as you know from my previous posts I am not a huge cereal girl, I might have the occasional granola for some variety – but I just doesn’ t find the grains and carbs fuel my day or give me the energy I need. But regardless of what type of cereal, granola or porridge you are putting in your bowl, take a look at your serving sizes.
Flip it up.
When i make breakfast using granola or chia pudding I always flip it up… What does that mean exactly? I guess I reverse the order a normal person would put their food in the bowl. I start with the fruit at the base, then the coconut yogurt, then the granola or nutty topping as a garnish – not as the main attraction. This makes sure I do not go overboard with all the carbs and grains, and focus on eating more natural whole foods.
Coconut Yogurt Recipe
Mum actually showed me how to make this after I introduced her to the world of coyo when we went on a girls road trip one weekend. Its great for dipping strawberries,, making a fruit fondue, topping your grawnola, or mixing with frozen berries for a soft serve like delight.
- 1 Can of full fat coconut cream (don’t go light – you need the texture). I like buying the Samoan coconut cream.
- 3 Probiotic capsules
- 2 tablespoons of coconut nectar (or you could use honey, or agave, or maple syrup – just what ever you have)
- An EasiYo yogurt maker
- Warm the coconut cream in a sauce pan on a moderate head until warm (DO NOT BOIL).
- Pour the coconut cream info a clean glass jar (use the one from the EasiYo maker).
- Crack open your 3 probiotic capsules, and place the powder from inside into the coconut cream mixture and throw away the outer shells.
- Add your coconut nectar (or selected sweeter)
- Use a clean long spoon to stir your mixture until well combined
- Boil a jug of hot water.
- Place the plastic insert into your eziyo maker and fill with boil boiling water until it covers the plastic insert.
- Place the jar fully of coconut mixture on top of the plastic insert (the water will start to come up the sides).
- Put the lip on the yogurt maker and leave to sit for 12 hours so the probiotics can start working their magic.
- Remove the yoghurt from the yoghurt maker and pop it in the fridge to chill before eating.
- Make it before bed so you can pop it in the fridge in the morning.
- Has a tangy zesty flavour so you may want to add a little vanilla essence or fruit when you eat it
- Flavor will develop each day you keep it
- It will last you around 2 weeks – if you do not eat it all before then.
- You might have to experiment with coconut cream brands until you find one that gives you the consistency you want. I found trident to be to runny for me, and the authentic Samoan (cheaper looking ones) to give a great result.
- You need to add the sweetener = for the process that turns it into yoghurt to work