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Kahili Ginger Coconut Yogurt

INTRODUCTION

This delicious vegan yogurt is super easy to make at home with your Instant Pot. This recipe was created by Chef Sarah Burchard of The Healthy Locavore, and is her adaptation of a Cultures for Health recipe.

TheHealthyLocavore.com

INGREDIENTS

6 3/4 cups coconut cream
2 tablespoons gelatin
1 packet vegan yogurt culture
1 tablespoon Kahili Ginger powder
1 teaspoon fine sea salt

1/2 teaspoon vanilla extract

STEP 1

Place the coconut cream in a pot and heat to 115 degrees.

STEP 2

Remove from heat and remove 1 cup of coconut milk. Pour the 1 cup of coconut milk into a small bowl and whisk in the gelatin. Then, add this mixture back to the rest of the coconut cream.

STEP 3

Once the coconut cream has cooled to 110 degrees, whisk in the vegan yogurt culture.

STEP 4

Pour into Instant Pot. Press “yogurt” until the screen reads “normal” and increase the time to 8 hours.

STEP 5

Wait. When it’s done, take it out and whisk in the Kahili Ginger powder, salt and vanilla.

STEP 6

Refrigerate overnight. It’ll thicken after 24 hours.

STEP 7

Enjoy! Keep refrigerated.

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