Makes: 4 servings
Carbs per Serving: 9.25 grams
Protein per Serving: 2.75 grams
Fat per Serving: 14.75 grams
? 1 cup coconut milk, unsweetened and full fat
? 1/2 cup almond milk, unsweetened
? 1.5 grams agar agar flakes, crushed
? 13 grams coconut milk yogurt, vanilla flavored
? 7 drops vanilla extract
- Combine the coconut and almond milk with the agar agar flakes in a small pan. Place over medium flame, stirring frequently until temperature reaches 160 degrees F.
- Remove from heat and cover. Set aside to cool down to 95 to 110 degrees F. Once cooled, stir in the coconut milk yogurt, followed by the vanilla extract. Mix well.
- Divide the mixture into sterilized yogurt jars, then process in the yogurt maker, based on manufacturer?s instructions. Culturing time takes approximately 10 hours.
- Seal the containers after culturing and refrigerate.