Eosinophilic Esophagitis Friendly Vegan Coconut Yogurt

Total time12 hr 20 min

Prep time10 min

Cook time10 min

4.6

(15)

Eosinophilic Esophagitis Friendly Vegan Coconut Yogurt

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
2 tbsp tapioca starch
1–2 tsp maple syrup
2 probiotic capsules (each containing at least 10 billion cfu with lactobacillus acidophilus or similar live cultures)

Instructions

1
Shake or whisk the canned coconut milk well to combine the cream and liquid. Pour into a medium saucepan and whisk in the tapioca starch until fully dissolved with no lumps.
2
Heat the coconut milk mixture over medium heat, whisking frequently, until it reaches 180°F (82°C) on an instant-read thermometer and has thickened slightly, about 5–7 minutes. Remove from heat.

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