Try this Coconut Milk Yogurt recipe, or contribute your own.
Suggest a better descriptionSource: Danielle Walker (Against All Grain)
1) Place 1 Can of Coconut Milk into a bowl and sprinkle the top with gelatin, set aside to let bloom for 10 minutes
2) Heat the remaining can of Coconut Milk in a saucepan over medium heat until it reaches 150 degrees, about 10 minutes.
3) Remove from the heat and whisk in the softened gelatin and the honey until dissolved. (I blend my liquid at this point to avoid the sieve later)
4) Allow milk to cool to 110 degrees, then whisk in the contents of 1 50-Billion IU probiotic capsule or the yogurt starter.
5) Pour the mixture through a mesh sieve (or I blend right after gelatin step to avoid this step) and pour into sterilized 8 oz jars and line them up inside your instant pot
6) Put the lid on the instant pot and select the "yogurt" setting, it should automatically set at 8 hours.
7) After 8 hours, put in fridge for 4 hours to allow the gelatin to thicken the yogurt. For an ultra smooth consistency you can blend or whisk vigorously.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 111 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 28.3mg | 1 % | |
Potassium 13.3mg | 0 % | |
Total Carbohydrate 17.5g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.4g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
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