Homemade Coconut Yogurt Bowl
Simple Coconut Yogurt Recipe for Better Digestion
Ingredients:
- 1 liter (33.8 fl.oz) coconut cream or milk ( without any additives)
- 1 capsule live probiotics 30B and above
Instructions:
-
Prepare your jar
Use a clean glass jar. Wash it thoroughly, rinse well, then pour boiling water over it to sterilize. Let it dry completely. -
Add the coconut cream
Shake the coconut cream well before opening to fully combine the fat and liquid. Pour it into the jar. -
Add probiotics
Open 1 capsule of live bacteria and sprinkle it into the cream. -
Mix thoroughly
Blend well to evenly distribute the bacteria. A hand mixer works best for a smooth, uniform texture. -
Cover and ferment
Cover the jar with plastic wrap and make a few small holes using a toothpick (this allows airflow while keeping contaminants out). -
Let it ferment
Leave the jar at room temperature for 24 hours. Avoid moving it during this time. -
Refrigerate
After 24 hours, transfer the jar to the fridge. Let it chill overnight — this helps the yogurt thicken and develop flavor.
Next Morning: Ready to Enjoy ✨
Your coconut yogurt is now ready.
How to Serve:
Make it your own:
- Add granola
- Swirl in Flèche Healthy Treats Sugar Free Chocolate Sauce (with is prebiotic that creates an environment for bacteria to survive) or Hazelnut Chocolate Spread (for your joy)
- Top with your favorite fresh berries or fruit
- Top with our Vegan Milk Chocolate or Strawberry Chocolate
- Add a spoon of nut butter or our Raspberry Spread
- Or use it as a creamy, dairy-free salad dressing base
Pro Tips (to elevate it even more):
- For a thicker yogurt, refrigerate longer (up to 24 hours) or add a small amount of agar or tapioca before fermentation
- For a milder taste, ferment for 18–20 hours instead of 24
- For a tangier, more probiotic-rich yogurt, let it go slightly longer (up to 36 hours if your room is cool)
