Cashew Free Coconut Milk Yogurt
Total time12 hr 25 min
Prep time10 min
Cook time15 min
4.5(30)
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 2 tbsp tapioca starch
- 1 tbsp honey
- 4 probiotic capsules (dairy-free, at least 50 billion cfu total)
Instructions
- 1
Shake or stir the coconut milk cans well before opening. Pour both cans into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
- 2
Set the saucepan over medium heat and cook, whisking frequently, until the mixture thickens slightly and reaches 180°F (82°C) on an instant-read thermometer, about 8–10 minutes. Remove from heat and whisk in the honey.
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