Coconut Milk Yogurt

Coconut Milk Yogurt - dairy-free, soy-free, gluten-free, plant based- www.letsregale.com - food, travel, wellness, female solo travel  (1).png

If you have given up dairy products and miss having a creamy yogurt, you are in the right place! I’m going to share with you a recipe on how to prepare a delicious homemade Coconut Milk Yogurt. It’s dairy-free, paleo, probiotic, prebiotic, very thick and very very satisfying. What more could you want? A good gluten-free granola and fresh berries to go with it, of course!

Before I start I would like to comment that a homemade yogurt will hardly have the texture of a commercial yogurt. It has no emulsifiers, so the result could be somewhat less homogeneous, and you will know 100% what is in each and every spoonful.

After my trip to Bali and enjoying fresh, homemade coconut yogurt at Soulshine Hotel, I was craving it once I got home. I quickly sourced Pinterest, looking for the perfect recipe. The recipe is a result of trail and error and trying a different recipes and seven variations. The result in this one is perfect, and just what I was looking for!

Ready to dive in?


Probiotics

First, you’re going to need some probiotics. Probiotics are fundamental in this recipe. It uses high-quality probiotics, with a good variety of lactobacilli and bifidobacteria. I recommend that the probiotic you choose has several of the following strains in its composition:

Lactobacillus acidophilus

Lactobacillus brevis

Lactobacillus bulgaricus

Lactobacillus casei

Lactobacillus paracasei

Lactobacillus gasseri

Lactobacillus plantarum

Lactobacillus rhamnosus

Lactobacillus salivarus

Lactobacillus thermophilus

Bifidobaterium lactis

Bifidobaterium bifidum

Bifidobaterium infantis

Bifidobaterium longum

Bifidobaterium breve

It is essential that you also take into account the expiration date of the probiotics, if they have been at home for a long time, if they have been subjected to high temperatures, etc. If the bacteria are not alive, the fermentation will not work.

It is not necessary to buy any particular probiotic for yogurt (although you could do it if you wish), the probiotics that are sold in herbal shops, pharmacies and supplement stores work perfectly. You will also find them on Amazon, below you will see some links.

They are the same probiotics that you would take after a course of antibiotics, or simply to improve your microbiota. And do not think you're 'wasting' them, just the opposite: when you drink your yogurt they will remain active, eager to reach your intestine and enrich your own microbiota.

For myself, I was looking for one that was soy-free. Here are some probiotics that I have tried and work to ferment yogurt: Renew Life Ultimate Flora 50 billion the the one I use and recommend.


Coconut Milk From A Can

The next element you’re going to need is coconut milk from a can. This is the one that has full fat. Don’t get this confused for coconut milk that comes in a carton. What is the difference?

Coconut Milk from a can is full-fat and more so coconut cream. The milk must contain all its fat and the ingredients listed will be coconut and water, nothing else. If you have guar gum it will not work.

Coconut Milk from a carton is watered down and not 100% coconut milk. And, it probably has a ton of fillers in it.

I personally love Whole Foods 365’s Coconut Milk over other brands, but feel free to experiment with other brands. The result will be as thick as the tin can you use, and that depends on the amount of fat it contains. The quality of the ingredients here is essential!


Coconut Milk Yogurt - dairy-free, soy-free, gluten-free, plant based- www.letsregale.com - food, travel, wellness, female solo travel

Coconut Milk Yogurt


What You’ll Need

2 cans of coconut milk (400 ml each)*

4 and 6 capsules of probiotics (if you use capsules, add only the powder content, not the entire capsule)

1/4 cup coconut water**

1 Weck Jar

A pinch of sea salt

Optional:

1/4 tsp Vanilla bean powder

honey, to sweeten to taste

* the milk has to be very thick, think that the fermentation will not change the texture, it is not like the animal milk yogurt that curdles. The coconut milk that you have to use to make this method work is liquid at room temperature and solid in cold temps.

**Ok, to omit. The coconut yogurt will simply turn out a bit thicker, almost the consistency of Greek yogurt.

What You’ll Need To Know

Pour the coconut milk, coconut water, and salt in a glass jar. Add the probiotic. Remember that if you use a probiotic in capsules you must open them carefully and add only the content, not the entire capsule.

Place the lid of the jar, close it tight and shake the jar with force

Release the lid a little and leave the jar in a cabinet at room temperature for 18-24 hours, depending on the acidity you want to achieve and according to the ambient temperature. In summer it will be enough with 16 hours, in winter better 24.

You can try it until it's your taste. After a while, stir well again and put the jar in the fridge to thicken. It is possible that the fat and water separate again, mix well before serving and it will remain fully emulsified.




Did something go wrong?

My Yogurt Has Not Fermented

Considering that we only use coconut milk and probiotics, it is clear that the problem lies in one of these two ingredients.

Possible problems with coconut milk: it contained some strange ingredient (guar gum, xanthan gum, etc.).

Possible problems with the probiotic:

  • It does not contain lactobacilli and bifidobacteria.

  • The strains are not active because the probiotic is in poor condition or expired.

My Yogurt Taste Weird

Let's define weird...

It is sour and the milk seems cut? Throw it away, it has not fermented (check the previous point above).

It is very acidic? The next time, reduce the fermentation time.

The liquid part and the fat part are separated? This is because when putting it in the fridge the two parts were also separated. Looking back at the recipe, it is important to shake the jar well before putting it in the fridge. To do this, close the lid tightly and shake it for about 15 or 20 seconds. Put it in the fridge.

It tastes like yogurt but very little:

If you have left it fermenting less than 24 hours, next time let it ferment a little more.

If you have left it fermenting for 24 hours, increase the amount of probiotic or change the brand.


Pan Seared Salmon Mango Salad

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I'm craving summer, can ya' tell? The combination of salmon and fresh mango hits the spot! Not only is this fish incredibly healthy, salmon is versatile and delicious. Salmon is an excellent source of Omega-3 fatty acids, aka "brain food." It's also packed with vitamin D which is crucial for maintaining your overall health. One 3.5 oz serving of salmon can provide you with a day's worth of vitamin D. Amazing, right? Salmon can also help you sleep since it's an excellent source of tryptophan, an all-natural sedative.

And the nutritional benefits of mangoes are equally beneficial for optimal health. They are high in energy, low in fat, and are an excellent source of calcium and vitamins essential for good health.

A 7oz serving of ripe mango (the equivalent of less than one mango) provides you with up to 3x your recommended daily intake of Vitamin A and Vitamin C. And, we all know that Vitamin C is paramount in protecting the body from infection. It also aids in the formation of collagen, a protein that gives structure to your bones, cartilage, muscle and blood vessels. Think of collagen as food for your skin, hair, and nails!

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Pan Seared Salmon Mango Salad

(PALEO, GLUTEN FREE, WHOLE30)

What You'll Need

4 cups baby spring mix
1/4 red onion, sliced
1/2 mango, peeled or sliced in a mandoline
4 - 3.5 oz salmon (I used Fish Fixe)
2-3 tbsp grapeseed or sunflower oil, for searing
Herbs de Provence seasoning
Sea salt, to taste
Black sesame
1 lime, sliced
1 avocado
Mango-Coconut Sauce:
1/4 cup diced fresh mango
2 tbsp coconut aminos
3 tbsp yuzu (Japanese lime) juice
1 teaspoon sesame oil
2 tbsp coconut water
sesame seeds

What You'll Need To Know

Mango-Coconut Sauce:
1. In a high speed blender, blend ingredients for about 30-60 seconds, until it is smooth. Pour in a bowl and ddd in sesame seeds and mix together.

Pan Seared Salmon:
1. Remove excess moisture from salmon by pressing it between a couple of paper towels.

2. Season salmon with sea salt, Herbs de Provence seasoning, and black pepper.

3. Preheat a thin layer of oil in a stainless steel, cast iron, or carbon steel skillet over medium-high heat until it starts to shimmer. (This is the most important step.) Just before adding the fish, lower the heat under the pan to medium-low. Add the fish, and press gently but firmly on the back of it with a flexible slotted fish spatula for about 10 seconds to help it retain its shape. Cook for about

4. 6 minutes and flip and cook for 1 minute. Remove the salmon from pan so it does not over cook.

Salad:
1. In a large mixing bowl add greens, red onion, mango, and toss with mango-coconut sauce (to taste) and mix well. Plate, and top with salmon and sliced avocado.

2. Sprinkle with black sesame seeds.


Golden Milk Chia Pudding Recipe + Giveaway

Ahhh! Golden Milk, Chia Pudding, and all the goods. Naturally, combining two of my favorite things was on my radar on my "Things To Make" list.  This Golden Milk Chia Pudding is so delicious and has so many great healing properties to it while being a healthy meal. 

Chia pudding is great because you can whip it up the night before and have it ready to go the next day. PLUS Chia seeds are a great source of protein, fiber, and amino-acids - it is one of the best superfoods!  

I created this recipe as part of this fabulous giveaway I'm co-hosting with gr8nola, Natierra and Bounce!

Golden Milk Chia Pudding Recipe
Golden Milk Chia Pudding Recipe

Golden Milk Chia Pudding:
1/4 cup Natierra Chia Seeds
1 tbsp hemp seeds
1 tbsp coconut flakes, unsweetened
1 cup golden milk (recipe)
2-3 drops stevia or to taste
1/4 cup water
1/8 cup gr8nola granola*
1 tbsp Natierra chocolate covered hemp seeds
1 Bounce Ball (I used the Coconut Macadamia flavor)

What You'll Need To Know

Add chia seeds, hemp seeds, coconut flakes, stevia, water and cashew milk to a bowl. Mix vigorously to avoid clumping.

Let chia sit for at least an hour before topping and eating!

 

Recipe makes 1 serving.

* Use promo code 'valeriefidan' at checkout for 20% your order of gr8nola!