My classic Coconut Yogurt Kefir got a bit of an update this summer. With fresh strawberries abound, I took my base recipe and made two small modifications – I added in one cup of beautiful, fresh, organic strawberries and I replaced coconut water with rich and creamy coconut milk. The result, a perfect blend of coconut and berries, with just a slight hint of citrus and sweetness.
Strawberry Coconut Kefir Yogurt
Servings 4
Ingredients:
16 ounces organic coconut meat, (if frozen, thaw before using)
1 T. Coconut Water Kefir (Tonix or Healing Movement Coconut Water Kefir)
1 tsp. Dairy free probiotics (I use one capsule of Garden of Life 50 or 100 B)
Juice of 1 fresh lemon
Juice of 1 fresh lime
1 cup organic strawberries, cleaned & diced
½ cup coconut milk (I suggest So Delicious Coconut Cream)
Directions:
Blend all ingredients in your Vitamix or blender until creamy and smoothie-like with no chunks left over. Pour into a glass jar and cover with a mesh fabric like cheesecloth or nylon or elastic. Leave out at room temperature for 8-12 hours and put into your fridge for one day. Once you’ve gone through this proves, your yogurt should have a slightly sour, tangy smell and taste and be ready to eat.
Note: Your yogurt should be creamy and have the consistency of a normal yogurt. If it looks chunky after sitting out for 12 hours, try putting it back into the blender until it gets creamy. If desired, sweeten with Stevia.
