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Homemade AIP Coconut Milk Yogurt

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Homemade AIP Coconut Milk Yogurt

Olivia
The Cook
6 Servings
5 Ingredients
15 Comments

AIP Coconut Milk Yogurt is decadently creamy and sweet without the discomfort of dairy or processed sweeteners, while added probiotics help to heal and restore. It is sure to become a favorite treat on the road to healing.

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6 Servings
5 Ingredients
15 Comments

Ingredients

  • 32 fluid ounces Coconut Milk, Canned
  • 1 tablespoon Maple Syrup
  • 3 tablespoons Water
  • 1 tablespoon Arrowroot
  • 1 teaspoon Probiotic Powder

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Slow Cooker

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Turn slow cooker on keep warm setting for 1 hour.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Slow Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Turn slow cooker on keep warm setting for 1 hour.
  2. Wrap slow cooker in towel and turn off. Do not remove lid.
  3. Separate coconut cream from coconut water in cans.
  4. In a saucepan warm coconut cream and maple syrup until combined and creamy.
  5. To the cold water add the the arrowroot powder. Mix until smooth.
  6. Slowly whisk arrowroot mixture into coconut milk mixture.
  7. Remove from heat and cool slightly until 115 degrees.
  8. Whisk probiotic powder into the mixture.
  9. Pour mixture into a slow cooker.
  10. Place lid on and do not disturb for 9-10 hours. Cover the top with an additional towel.
  11. Remove lid and if desired, strain off clear liquid. Mixture may be thin, but will thicken as it continues to cool.
  12. Stir mixture and refrigerate at least 2 hours.

Categories

gluten-free-dairy-free, vegetarian, fall, winter, spring, summer, vegan, aip, real-food, egg-free, slow-cooker, aip-friendly, aip, low-fodmap, soy-free, fish-free, shellfish-free, plant-based

Categories

gluten-free-dairy-free, vegetarian, fall, winter, spring, summer, vegan, aip, real-food, egg-free, slow-cooker, aip-friendly, aip, low-fodmap, soy-free, fish-free, shellfish-free, plant-based

15 Comments

Join the discussion

  1. So just to be clear… After you put the ingredients in the warmed up slow cooker you no longer keep the cooker plugged in… sorry first time yogurt maker here…

    1. Erin, yes you turn off the slow cooker, or unplug it. Let us know how it turns out!

    1. No need to refrigerate, Rosemary! We just started with room temp coconut milk from the can.

  4. Hi Just wondering is there a reason to buy the milk instead of the cream. I bought canned milk and it is not really separate. Did I misread something?

    1. Hi Martha! You didn’t misread. At the time this recipe was developed coconut cream wasn’t readily available in many grocery stores. It is easier to come by these days so you are welcome to buy it instead and skip the step of separating. When dividing the coconut milk I have found it’s easier to separate the cream if you flip the can over and open it from the bottom. Also, you will find that the full fat varieties are more cream-heavy than the light.

    1. Because the nature of this recipe is used to cleanse and heal, we would just encourage you to check the ingredient list of the boxed coconut milk as there may be several additives and preservatives. The consistency may be more runny as well.

    1. If you stick with the serving size of 6, you would need 32 ounces. If you add this recipe to your menu and change the serving size, it will automatically adjust for you.

    1. We think that replacement should be fine. Plus you take the thicker cream at the top of the can of coconut milk in that recipe–use it first and then use the milk at a later point in the recipe. So it should work!

  8. So if I need 32 ounces of coconut cream I need how many cans of full fat coconut milk? There are 13.5 ounces of product in each can but only half of that is the cream. Now the cream is heavier than the liquid that is left but that still means I would need about 4 cans to get 32 ounces of the coconut cream —-wow