Eosinophilic Esophagitis Friendly Whole30 Coconut Yogurt Bowl
Total time15 min
Prep time10 min
Cook time5 min
4.9(9)
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Learn more →Ingredients
2 servings
For the coconut base
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1 tbsp fresh lemon juice
- ¼ tsp pure vanilla powder
- ¼ tsp ground cinnamon
For the toppings
- ¼ cup raw almonds, roughly chopped
Can be omittedalmonds
- 2 tbsp raw pumpkin seeds (pepitas)
- ½ cup fresh blueberries
- ½ cup fresh strawberries, hulled and sliced
- 1 tbsp unsweetened shredded coconut (optional)
Instructions
- 1
Open the refrigerated can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 3/4 to 1 cup of thick cream.
- 2
Add the lemon juice, vanilla powder, and cinnamon to the coconut cream. Stir vigorously until smooth and uniform, with a consistency similar to thick Greek yogurt.
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