Coconut Yogurt
This yogurt is a great way to get healthy probiotics and more potassium into your system! L. Rhamnosus had helped my digestion so much I wanted to incorporate it into my diet, not just pop a supplement. The same goes for potassium. I didn't want another supplement, so I developed this recipe from coconut water. It gave the probiotics something to feed on without adding a bunch of sugar, as well offer potassium, calcium and magnesium.
1.Combine coconut water and gelatin in saucepan. Let sit for 5 minutes for gelatin to soften. Add creamed coconut. Turn on medium heat to melt gelatin and creamed coconut, stirring occasionally.
2.Open coconut milk cans and put in instant pot. Turn on saute setting just long enough to melt any lumps and slightly warm the milk. Do not make the milk hot! The warm coconut water mixture will provide enough warmth.
3.Pour melted coconut water mixture into coconut milk. Whisk to combine. Test with a finger for temperature. It should just be slightly warm, not hot! That will kill the probiotics. Whisk in konjac powder. (It acts as a prebiotic, and creates the perfect yogurt consistency!)
4.Break open probiotics capsules and whisk the powder into your pot. Whisk well since it has a tendency to stick to the sides.
5.Press the yogurt button and set for 24 hours.
6.When finished, stir well! Put into containers and refrigerate. Once cool, enjoy your creamy, tart, coconut yogurt!
Flavor however you like!
NOTE:Don't get upset if it separates a bit during the 24 hours! Whisk well and it will be fine. If you want it extra creamy, once it's cool, blend with an immersion blender. (sometimes the gelatin sinks to the bottom depending on how warm it is when you refrigerate.)
UPDATE:I have experimented by upping the konjac powder. The original recipe only had 1/4 teaspoon. The more I upped it, the better it turned out! Now I add 2 teaspoons to this amount of yogurt. It's so much creamier! It also does not separate near as much, you will not need to use an immersion blender.