How do you make vegan coconut yogurt?

Making Vegan Coconut Yogurt: A Step-by-Step Guide

This recipe is for a simple, creamy vegan coconut yogurt.

Ingredients:

* 1 can (14 oz) full-fat coconut milk, refrigerated overnight

* 1/4 cup plain unsweetened almond milk

* 1 tablespoon coconut sugar (or maple syrup)

* 1 tablespoon lemon juice

* 1/2 teaspoon vanilla extract

* 1/8 teaspoon salt

* 1/4 cup coconut flakes (optional, for topping)

Instructions:

1. Chill the Coconut Milk: Refrigerate the can of coconut milk overnight. This allows the coconut cream to solidify on top.

2. Separate the Cream: Carefully scoop out the solidified coconut cream from the can. It should be thick and almost solid. Save the remaining liquid for later.

3. Combine Ingredients: In a blender, combine the coconut cream, almond milk, coconut sugar, lemon juice, vanilla extract, and salt. Blend until smooth.

4. Ferment: Pour the mixture into a clean jar or container. Cover with a breathable cloth or paper towel secured with a rubber band. Leave it at room temperature for 12-24 hours, or until it thickens.

5. Refrigerate: Once the yogurt has reached the desired consistency, transfer it to the refrigerator to cool completely.

6. Serve: Enjoy your homemade vegan coconut yogurt as is, or top it with fresh fruit, granola, nuts, coconut flakes, or your favorite toppings.

Tips:

* Experiment with Flavor: Try adding different flavors to your yogurt, like berries, chocolate, or spices.

* Adjust Sweetness: The amount of coconut sugar or maple syrup can be adjusted to your preference.

* Strain for a Thicker Yogurt: For a thicker yogurt, strain the coconut yogurt through a cheesecloth-lined strainer for 30 minutes to an hour.

* Store in the Fridge: Once made, store your vegan coconut yogurt in the refrigerator for up to 5 days.

Enjoy your delicious and healthy vegan coconut yogurt!