Enjoy!
Lemon Coconut Pudding/Yogurt
2 cups coconut meat
2 tablespoons coconut oil
1/2 vanilla bean seeded
1 tsp lemon zest
juice of 1/2-1 lemon (or 1/4 cup of any fruit)
1/4 cup agave
Blend in Vitamix until smooth.
Saturday, May 30, 2009
Coconut Yogurt/Pudding
I love using young thai coconuts to create pies, puddings and yogurts. The yogurt is a great alternative to dairy/soy yogurt and making it yourself is easier than you might expect. In this video I show you how to make a Vanilla Lemon Pudding/Yogurt that is not cultured. To culture this you would simply add 1 capsule (1/8 teaspoon) of your favorite probiotic powder and let the yogurt sit overnight at room temperature OR place it in a dehydrator at 100 degrees for 3-6 hours. For more information on cultured foods please see Dr. Ariel Policano's blog at www.livefooddoctor.com. I made this recipe lemon flavored but any 1/4 cup of seasonal fruit can be added. Some of my favorite flavors are strawberry, blueberry and mango. For instructions on how to open a coconut and remove the meat see my previous post http://phytofoods.blogspot.com/2009/05/how-to-open-young-thai-coconut.html
Enjoy!
Lemon Coconut Pudding/Yogurt
2 cups coconut meat
2 tablespoons coconut oil
1/2 vanilla bean seeded
1 tsp lemon zest
juice of 1/2-1 lemon (or 1/4 cup of any fruit)
1/4 cup agave
Blend in Vitamix until smooth.
Enjoy!
Lemon Coconut Pudding/Yogurt
2 cups coconut meat
2 tablespoons coconut oil
1/2 vanilla bean seeded
1 tsp lemon zest
juice of 1/2-1 lemon (or 1/4 cup of any fruit)
1/4 cup agave
Blend in Vitamix until smooth.
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2 comments:
Could stevia liquid/powder be used instead of agave?
Yes, you could use stevia or honey. With the stevia you would need to be careful not to overdo it as that will create a funky taste...start with a little and add until the taste is to your liking. Good question!
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