Ingredients
- 1 can full-fat coconut milk 13.5 ounces
- 2 probiotic capsules vegan-friendly
- Maple syrup or preferred sweetener, to taste
Instructions
- Shake the can of coconut milk well to mix. Pour into a clean glass jar. Open the probiotic capsules and empty the powder into the jar. Stir with a non-metal spoon.
- Cover the jar with cheesecloth or a clean dish towel. Secure with a rubber band.
- Place in a warm area of your kitchen. If using the oven, do not turn the oven's heat on, as temperatures above 120°F will kill the probiotic bacteria. Instead, place the jar inside and turn only the interior oven light on. The heat from the bulb will create the perfect incubation environment. Leave it to ferment for 24 to 48 hours, depending on your desired tanginess.
- Once the desired tanginess is achieved, cover the jar with its lid and refrigerate to thicken the yogurt. This will take a few hours.
- Once thick, add maple syrup or other preferred sweetener, mixing to combine until well blended. Serve or store.
