Eosinophilic Esophagitis Friendly Coconut Milk Yogurt

Total time12 hr 25 min

Prep time10 min

Cook time15 min

Eosinophilic Esophagitis Friendly Coconut Milk Yogurt

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
Badia Milk Coconut - 13.5 FZ Iberia Coconut Milk - 13.5 Fl. Oz.Food Club Unsweetened Coconut Milk MW Polar Premium Organic Coconut Milk 13.5 fl oz Asian Taste Coconut Milk - 13.5 Fl. Oz.
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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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