coconut yogurt berry parfait
Coconut Yogurt Parfait
Print Recipe
This coconut yogurt parfait consists of homemade coconut yogurt, berry sauce, and grain-free granola. It’s creamy, rich, and delicious.
Servings
2 people
Servings
2 people
coconut yogurt berry parfait
Coconut Yogurt Parfait
Print Recipe
This coconut yogurt parfait consists of homemade coconut yogurt, berry sauce, and grain-free granola. It’s creamy, rich, and delicious.
Servings
2 people
Servings
2 people
Ingredients
Coconut Yogurt
  • 1 can full-fat coconut milk*
  • 2 capsules probiotic
  • 1/2 Tsp. agar powder**
  • 1 tsp. maple syrup (optional)
Berry Sauce
  • 2 cups fresh fruit (I used strawberries and blackberries)
  • 2 Tbsp. unsweetened apple juice
  • 1 tsp. maple syrup
  • pinch fine sea salt
Servings: people
Instructions
Coconut Yogurt
  1. Sterilize your yogurt containers, mixing spoons and other utensils before getting started. You don’t want to introduce any bad bacteria into the yogurt. You can use a dishwasher or just hot water will do.
  2. Shake the can of coconut milk well before opening so the cream and the liquid blend. You could also pour the content of the can into a blender and blend until the coconut milk becomes homogeneous.
  3. Pour the coconut milk into a saucepan and bring it to at least 180° F to prevent contamination with harmful bacteria. Then add the agar powder. Use a whisk to stir, helping the agar powder to dissolve as the coconut milk boils. Once the milk has reached a gentle boil, allow it to bubble gently for 60 seconds (2 minutes if using agar flakes). Remove it from heat.
  4. Stir in the maple syrup and then let the mixture cool down to about 105º F for proper fermentation, Once the coconut milk has cooled to the proper temperature, open the probiotic capsules and add in the probiotic powder. Stir well until completely smooth (you could also use a blender to do this).
  5. Pour the cultured milk into a clean (sterilized) 2-cup glass jar and cover it with cheesecloth (to help keep the yogurt clean but allowing it to “breathe”). Put the jar to a place with a constant warm temperature of 105º F. I usually keep mine in a dehydrator for anywhere between 8 to 24 hours, depending on how tangy I want the yogurt to be. If you don’t have a dehydrator, you can use any of the other kitchen appliances listed in the “Tips” section.
  6. You will know you have done it right by the proper yogurt-sour smell and taste. After fermenting is done, stir to an even consistency. Place the coconut yogurt in the fridge for a couple of hours to set.
  7. The coconut milk yogurt may separate a bit when stored in the fridge, so stir it well before serving. It can keep well in the fridge for at least a week, if not longer.
Berry Sauce
  1. Place fruit and juice in a small saucepan and bring to medium heat. Once it starts boiling, use a spoon and start gently mashing some of the fruit (so it releases some of its juices).
  2. Continue cooking over medium-low heat for about 10 minutes.
  3. Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge.
Coconut Yogurt Parfait
  1. To assemble the parfait, add a layer of the berry sauce into glass, then top it with a layer of the coconut yogurt, and continue alternating these two layers until your glass is full. Then top the yogurt parfait with some fresh fruit and grain-free granola.
Recipe Notes

*I used Thai Kitchen coconut milk.

**You could also use 1/2 Tbsp. agar flakes.